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Curried cauliflower soup
Creamy, curried cauliflower soup is a delicious, spicy recipe that is just perfect for nights when you need comfort in a bowl.
Course
Dinner
Cuisine
Indian
Keyword
cauliflower soup, cauliflower soup recipe, Curried cauliflower soup
Prep Time
20
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
20
minutes
minutes
Servings
6
Calories
154
kcal
Author
Alida Ryder
Ingredients
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)
Instructions
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.
Nutrition
Calories:
154
kcal
|
Carbohydrates:
13
g
|
Protein:
8
g
|
Fat:
9
g
|
Saturated Fat:
3
g
|
Sodium:
529
mg
|
Potassium:
627
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
59
IU
|
Vitamin C:
62
mg
|
Calcium:
50
mg
|
Iron:
1
mg