Corn & Cauliflower Chowder with Smoked Salmon

 

Ingredients:

1 T olive oil

1 onion, finely chopped

1 celery stick, thinly sliced

½ t curry powder

3 corn cobs, husks and silk removed, kernels removed

1/2 medium cauliflower, cut into florets

3 medium potatoes, peeled, chopped

400ml coconut milk

1 L vegetable, chicken or fish stock

300g hot smoked salmon, coarsely flaked

Dill sprigs, to serve

Crusty bread, to serve

 

Method:

1. Heat oil in a large pot over medium-high heat. Add the onion and celery and cook, stirring occasionally, for 4 mins or until just tender. Add curry powder and cook for 1 minute.
2. Add the corn kernels, cauliflower, potato, coconut milk and stock. Season. Bring to the boil then simmer for 30 minutes or until the vegetables are tender.
3. Cool slightly then use a stick blender to carefully blend the soup until almost smooth.
4. Divide the soup among serving bowls. Top with the smoked salmon and dill, and serve with crusty bread.

 

Serves 6.

Recipe adapted from taste.com.au

 

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