Ingredients
Soup Base
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Celery, diced 400 g
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Garlic, minced 40 g
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Oil, vegetable 40 ml
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Cauliflower, chopped 2 kg
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Water 4 l
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Potatoes, chopped 800 g
To Serve
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Herbs, to garnish
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Yoghurt, Greek 200 ml
Preparation
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Soup Base
- In a large pot, cook the celery, garlic and oil until lightly golden.
- Add the KNORR Patak's Korma Sauce and stir for 1-2 minutes until fragrant.
- Add Cauliflower, potatoes, water and KNORR Vegetable Booster and bring to the boil, stirring occasionally.
- Simmer for 10 minutes and remove from heat.
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To Finish
- Blend with a stick blender until smooth.
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To Serve
- Serve soup hot with a dollop of Greek yoghurt and garnish with your choice of herbs.
