Curried Cauliflower Tomato & Cream Soup

Cauliflower and curry go very well together, used in many East Indian dishes.  I enjoy this soup as a regular creamy cauliflower soup with or without curry , however, this curry version adds a bit of  depth with the tomato and mushroom soup and balsamic vinegar.

Ingredients:

• 1 can tomato soup
• 1 cup Primo tomatoes
• 1 can mushroom soup
• 3 cups water
• 3 teaspoon chicken stock (Oxo or Looneys crystals)
• 1 head cauliflower (roughly chopped up)
• 2 tablespoon butter
• 1 tablespoon curry paste (Pataks mild)
• 1 white local onion
• 1/8 teaspoon curry powder
• 1/4 teaspoon cumin
• 1/4  teaspoon light olive oil
• Dash of fume salt
• Dash of onion salt
• 1 – 2 teaspoon balsamic vinegar

 Directions:

• In large soup sauce pan, sauté (sweat) the onions in butter, oil and curry paste

• Lightly brown until golden and soft
• Add water and cauliflower and simmer until veggies are all very soft
• Add tomatoes and puree with hand mixer
• Add mushroom soup
• Add rest of spices and mix well
• Finish off with salt to taste and balsamic vinegar. 
• Optional – a splash of low fat cream

 Soup freezes well.