Curried Cauliflower Soup

Ingredients:

4 tablespoons rapeseed oil
1 onion, finely chopped
1 tablespoon mild curry powder
600g cauliflower, stalk removed, florets roughly chopped
500ml milk
500ml vegetable stock
1 tablespoon white wine vinegar
A pinch of sea salt flakes
4 free-range eggs
2 slices white bread, cut into cubes
Freshly ground black pepper
1 squeeze lemon juice
1 tablespoon fresh coriander or parsley leaves, chopped, to garnish

Method:

1. Heat one tablespoon of the rapeseed oil in a deep-sided saute pan over a medium heat. Add the onion and fry for one to two minutes, or until just softened.

2. Stir in the curry powder and cook for another minute, then add the cauliflower and stir-fry for two to three minutes.

3. Pour in the milk and vegetable stock, and bring the soup to the boil, then reduce the heat until the soup is simmering. Simmer gently for 12 to 15 minutes, or until the cauliflower florets are just tender.

4. Meanwhile, poach the eggs. Prepare a bowl of iced water. Bring a pan of water to the boil, and add the vinegar and a pinch of salt. Then, reduce the heat until the water is just simmering.

5. Crack one of the eggs into a small bowl. Whisk the water to create a whirlpool, then drop the egg into the vortex. Simmer for one to one-and-a-half minutes, then carefully lift the poached egg out of the pan and transfer to the iced water.

6. Repeat the poaching process with the remaining eggs. Keep the eggs chilled in the fridge – in the water – until needed.

7. Heat two tablespoons of the rapeseed oil in a separate frying pan over medium heat. Fry the bread cubes on all sides until golden-brown all over, then set aside to drain on kitchen paper. Set aside.

8. When the soup is ready, set aside to cool slightly, then blend to a smooth puree using a food processor or hand-held blender.

9. Return the soup to the saucepan. Season to taste with salt and freshly ground black pepper, then finish with a squeeze of lemon juice.

10. When ready to serve, bring a pan of water to the boil, then remove it from the heat. Gently lower the poached eggs into the water all at once to reheat for 30 to 60 seconds, or until hot throughout.

11. Serve the soup in bowls and garnish each portion with a poached egg, a scattering of croutons and herbs, and a drizzle of the remaining rapeseed oil.