Ingredients
1 onion, chopped
1 garlic clove, chopped
2 tbsp of butter
1 cauliflower, pieces
1 potato, peeled and in pieces
1 l of chicken broth
1 tbsp of finely chopped fresh ginger
1 tsp of curry powder
1 tsp of lemon juice
Some toasted bread croutons
Salt and pepper
Preparation
Bake the onion and garlic in some butter in a large saucepan. Add the cauliflower, potato and chicken broth. Season with salt and pepper. Bring to a boil, cover and simmer for about 15 minutes or until the vegetables are tender.
Add the ginger, curry and lemon juice and reduce it to a smooth puree. Add broth if needed and adjust the seasoning.
Serve hot and with some toasted bread.