Ingredients

• 4 tbsp rapeseed oil
• 1 onion
• finely chopped
• 1 tbsp mild curry powder
• 600g/1lb 5oz cauliflower
• stalk removed
• florets roughly chopped
• 500ml/17fl oz milk
• 500ml/17fl oz vegetable stock
• 1 tbsp white wine vinegar
• pinch sea salt flakes
• 4 free-range eggs
• 2 slices white bread
• cut into cubes
• freshly ground black pepper
• squeeze lemon juice
• 1 tbsp chopped fresh coriander or parsley leaves
• to garnish

Directions

• Heat 1 tablespoon of the rapeseed oil in a deep-sided sauté pan over a medium heat. Add the onion and fry for 1-2 minutes
• or until just softened. Stir in the curry powder and cook for a further minute
• then add the cauliflower and stir-fry for 2-3 minutes.
• Pour in the milk and vegetable stock and bring the soup to the boil
• then reduce the heat until the soup is simmering and simmer gently for 12-15 minutes
• or until the cauliflower florets are just tender.
• Meanwhile
• poach the eggs. Prepare a bowl of iced water. Bring a pan of water to the boil and add the vinegar and a pinch of salt
• then reduce the heat until the water is just simmering.
• Crack 1 of the eggs into a small bowl. Whisk the water to create a whirlpool
• then drop the egg into the vortex. Simmer for 1-1½ minutes
• then carefully lift the poached egg out of the pan and transfer to the iced water.
• Repeat the poaching process with the remaining eggs. Keep the eggs chilled in the fridge
• in the water
• until needed.
• Heat 2 tablespoons of the rapeseed oil in a separate frying pan over a medium heat. Fry the bread cubes on all sides until golden-brown all over
• then set aside to drain on kitchen paper. Set aside.
• When the soup is ready
• set aside to cool slightly
• then blend to a smooth purée using a food processor or hand-held blender. Return the soup to the saucepan
• season
• to taste
• with salt and freshly ground black pepper
• then finish with a squeeze of lemon juice.
• When ready to serve
• bring a pan of water to the boil
• then remove it from the heat and gently lower the poached eggs into the water all at once to reheat for 30-60 seconds
• or until hot throughout.
• Serve the soup in bowls and garnish each portion with a poached egg
• a scattering of croûtons and herbs
• and a drizzle of the remaining rapeseed oil.