1/2 cauliflower chopped into small pieces
500ml chicken stock
1 dessert spoon of Australian Red Curry powder
1/2 cup cream
Fry chopped onion in a little oil until transparent. Add chopped cauliflower. Add curry powder and fry gently for a few minutes to release curry favours.
Add stock, (lemon grass optional) and cook until tender.
When cooked, (take out lemon grass), blend until smooth, add cream and serve. This is quite a thick soup, more liquid can be add to suit, serves 6.