Recipe of the Month: Spiced Cauliflower Soup with Smoked Haddock

When the nights start to draw in, and Autumnal vegetables are back on the menu, turn to these soups and stews for a culinary hug in a bowl! 💪

This dish is taken from the ‘Autumn Warmers‘ Recipe Pack! You can also cook up ‘Celeriac and Apple Soup with Chorizo Fried Bread‘ and ‘Korean Chorizo and Sesame Roast Cabbage Jjigae with Rice‘. Sign up for FREE here to the Sidekick App to instantly unlock 100+ Recipe Packs at your fingertips… There’s something for every foodie craving imaginable 😋

Ingredients

240 g smoked haddock fillet(s), skinless
150 ml double / heavy cream
400 ml milk
1 ea cauliflower(s) (small)
2 clove(s) garlic
20 g fresh ginger
1 tbsp curry powder
15 g fresh parsley
0.5 ea lemon(s)
0.5 ea ciabatta(s) (1x 250g)
1 tbsp olive oil

1 – Get the haddock ready
Add 240g of haddock fillets to a large saucepan, then pour in 150ml of cream and 400ml of milk.


2 – Cook the haddock
Place the pan over a low heat, bring everything up to a slow bubble, then simmer slowly for 4-5
minutes, until the fish starts to break up slightly. Get on with the rest of the dish in the next steps
while you wait.

3 – Prep the cauliflower
Remove and discard the green leaves from 1 cauliflower, then coarsely grate it – stalk and all!

4 – Transfer
Once the haddock is ready, use a slotted spoon to transfer the fish to a small bowl ready for later.
We will use the cooking liquid in the next step.


5 – Assemble the soup
Add the cauliflower to the liquid the haddock was cooked in. Finely grate in 2 cloves of garlic, 20g
of ginger, and add 1 tbsp of curry powder.


6 – Simmer down
Add enough water to just cover everything if necessary, then place the pan over a medium-high
heat. Simmer for 8-10 minutes, until the cauliflower is completely soft. Get on with the rest of the
dish in the next steps while you wait.

7 – Chop the parsley
Finely chop 15g of parsley and add it to the bowl with the haddock.


8 – Mix it up
Squeeze in the juice from ½ a lemon and fold everything together.


9 – Blend
Once the cauliflower is ready, blitz until smooth with a hand blender. Season to taste with salt and
pepper.

10 – Serve
Divide the soup between bowls, top with the haddock, drizzle over 1 tbsp of oil, and serve with ¼
of a ciabatta per portion.