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Cauliflower soup and curried Vegetarian Butcher Chicken Chunks
- 40 Minutes
- 4 Servings
Ingredients
- 1 box of The Vegetarian Butcher Chicken Chunks
- 1 cauliflower
- 2 shallots
- 2 cloves of garlic
- 1 tablespoon of cumin
- 1 litre of vegetable stock
- 40 grams of smoked almonds
- 1 tablespoon of curry powder
- oil for frying
- salt & pepper
Preparation
-
Finely dice the shallots and chop the garlic.
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Wash the cauliflower and divide into small florets.
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Fry the diced shallots and the garlic in 2 tablespoons of oil until soft. Add the cumin and cauliflower (keeping two cauliflower florets separate).
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Fry the cauliflower for about 5 minutes. Add the stock and bring to the boil. Leave to cook on a low heat for about half an hour.
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Slice the two remaining cauliflower florets. Brush these with some oil and griddle on both sides for 2 minutes each.
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Slice the Chicken Chunks into fine strips and fry in two tablespoons until browned. Add the curry powder and fry for a little while.
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When the cauliflower is cooked its time to puree the soup in a blender or with a hand mixer. Sieve the soup and bring back to the boil. Add salt and pepper to taste.
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Coarsely chop the smoked almonds and divide the soup over four bowls. Serve with the grilled cauliflower florets, the Chicken Chunks and the smoked almonds!
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