Korma Cauliflower Soup

Name: Korma Cauliflower Soup
Yield: 10
Ingredients: 400.0g Celery, diced; 40.0g Garlic, minced; 40.0ml Vegetable oil; 800.0ml KNORR Patak's Korma Sauce 2.2L; 2.0kg Cauliflower, chopped; 800.0g Potatoes, chopped; 4.0l Water; 40.0g KNORR Vegetable Booster Gluten Free 2.4kg; 200.0ml Greek yoghurt

If you're looking for a new recipe to put on rotation, try this classic cauliflower soup with an Indian twist.
It's creamy, hearty, and layered with flavour thanks to the coconut, tomato, ginger and coriander in the korma sauce.

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What you need

Celery, diced 400.0 g
Garlic, minced 40.0 g
Vegetable oil 40.0 ml
KNORR Patak's Korma Sauce 2.2L 800.0 ml
KNORR Patak's Korma Sauce 2.2L
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Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Campbells

Unilever Food Solutions

Cadell Food Service

Free Sample
Cauliflower, chopped 2.0 kg
Potatoes, chopped 800.0 g
Water 4.0 l
KNORR Vegetable Booster Gluten Free 2.4kg 40.0 g
KNORR Vegetable Booster Gluten Free 2.4kg
Order Now

x

Order now

Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Campbells

Moco Food Services

Unilever Food Solutions

Cadell Food Service

Free Sample
Greek yoghurt 200.0 ml

Main Meals

Indian

Aged Care

Soups

Vegetables

Starters

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Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Soup
- Heat oil in a large pot and cook the celery and garlic until lightly golden.
- Add KNORR Patak's Korma Sauce and stir for 1–2 minutes until fragrant.
- Add cauliflower, potatoes, water, and KNORR Vegetable Booster. Bring to a boil, stirring occasionally.
- Simmer for 10 minutes, then remove from heat.
- To finish, blend with a stick blender until smooth.
- Serving suggestion: Serve soup hot with a dollop of Greek yoghurt and herb garnish of your choice.