Creamy, curried cauliflower soup is a delicious, spicy recipe that is just perfect for nights when you need comfort in a bowl.
This soup is one of those delicious, easy and healthy recipes that require very little effort but deliver HUGE on results. There’s just nothing like a warm bowl of creamy, spicy cauliflower soup on a chilly night. This curried cauliflower soup is the comfort I crave during the colder months. And sometimes even during the warmer months.
It’s as easy as tossing some cauliflower florets into a bowl, drizzling with oil and your favorite curry spices and roasting until tender. Make the soup by sauteeing onion, garlic and a little ginger until fragrant, add the roasted cauliflower, a few more spices and stock. Cook until everything is soft then blend, add coconut cream if you want even more silkiness and you’re done. So easy, so delicious!
Freezing and reheating instructions
- Freezing: Allow the cooked soup to cool completely then transfer to freezer safe containers. Freeze for up to 3 months. Allow to thaw completely before reheating.
- Reheating: Pour soup into a saucepan and reheat over medium-low heat until it starts to simmer then serve.
What to serve with curried cauliflower soup
Easy soup recipes
- Easy broccoli cheese soup
- Healthy chicken broccoli soup
- Easy tomato soup with grilled cheese
- Honey roasted butternut squash soup
Curried cauliflower soup
- 750 g (1,5lb) cauliflower separated into florets, stems roughly chopped
- 2 tbsp oil
- 2 tbsp curry powder of your choice (I like to use Garam Masala)
- 1 tsp salt
For the soup
- 1 onion finely chopped
- 4 garlic cloves minced
- 2 tsp crushed ginger
- 1 tbsp curry powder
- ½ tsp chilli powder
- ½ tsp ground cardamom
- 6 cups stock/broth
- salt and pepper to taste
- 1 cup coconut milk (optional)
- Preheat the oven to 200°C/390°F.
- Toss the cauliflower with the oil, curry powder and salt.
- Spread onto a large, greased sheet pan and roast for 20-30 minutes or until the stems are fork-tender.
- To make the soup, saute the onion until soft and translucent. Add the ginger and garlic and cook for another 30 seconds.
- Add the cauliflower and spices and cook for a minute or two, stirring to coat the cauliflower in the aromatics.
- Pour in the chicken stock and coconut milk if using, season with salt and pepper and allow to simmer until the cauliflower is tender.
- Blend until smooth, adjust seasoning and serve.