1 onion, chopped

1 clove garlic, finely chopped

2 tablespoons (30 ml) butter

1 cauliflower, cut into florets

1 potato, peeled and cubed

4 cups (1 litre) chicken broth

1 tablespoon (15 ml) fresh ginger, finely chopped (optional)

1 teaspoon (5 ml) curry powder (optional)

1 teaspoon (5 ml) lemon juice

1/2 cup (125 ml) toasted bread croutons

Salt and pepper

In a saucepan, soften the onion and garlic in the butter. Add the cauliflower, potatoes and chicken broth. Season with salt and pepper. Bring to a boil. Cover and simmer for about 15 minutes or until the vegetables are tender. In a blender, purée until smooth with the ginger, curry and lemon juice. Add broth as needed. Adjust the seasoning.

Before serving, garnish with croutons.

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