Description
Many thanks to our winner, Jane Langdon of Arva, Ontario, for sharing this fabulous recipe with us.
Jane says, “This is a soup that I make using your wonderful Kitchen Connaisseur Curry and Cream Sauce. It can be served hot or cold. I have also tried it with pureed cauliflower – it’s personal preference, and great either way. Bon appetit!”
Serves 4
Printable Recipe
Ingredients
| 500 ml (2 jars) | Curry & Cream Sauce |
| 500 ml | Buttermilk |
| 1 small | Cauliflower |
| 1/4 Cup | Fresh parsley, chopped |
| 4 tsp | Plain yogourt |
Instructions
Steam whole cauliflower until just tender. Cut florets into tiny pieces.
Heat Curry and Cream Sauce and buttermilk until hot. Do not boil.
Add cauliflower bits to liquid.
Pour into soup bowls and garnish with small dollop of yogourt and fresh parsley.
Serve with pita chips.
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