Spiced cauliflower, leek, sweet potato soup with poached egg recipe
A fantastic spin on the classic cauliflower leek potato soup bursting with spices and flavours served with a runny poached egg.
Equipment
- Blender
- Roasting tray
Ingredients
- 1 cauliflower cut into florets
- 1 peeled sweet potato cubed
- ½ a leek, chopped
- 1 litre of vegetable or chicken stock
- Splash of olive oil
- 4 large eggs
- Salt and black pepper to season
- Fresh coriander/cilantro and chilli oil to garnish
Indian spices
- 1 tablespoon of turmeric
- 1 teaspoon of cumin
- 1 teaspoon of cinnamon
- 1 teaspoon of garam masala
- 1 teaspoon of fennel seeds
- A pinch of chilli flakes
Instructions
Roast the vegetables
- Mix the cauliflower florets, sweet potato and leek in the olive oil and Indian spices in a roasting dish and put it into an oven at 180c/356°F for 30-40 minutes.
Poach the eggs
- Bring a pan of salted water to a gentle boil. Crack each egg into a separate ramekin. Tilt each ramekin one by one gently to submerge into the water and slowly pour out each egg. Simmer for 3 minutes. Take the pan to the cold water tap and run water through the pan until the water is warm to the touch and set aside.
Blend the soup
- Make a litre (4 cups) of vegetable or chicken stock.
- Transfer the vegetables and stock to a blender (in batches if required) and process until smooth.
- Ladle the soup into your bowls and using a slotted spoon, take an egg from the warm water and place it inside each bowl.
- Garnish with coriander/cilantro and chilli oil.