Curried cauliflower soup
User Reviews
4.4
240 reviews
Good
Curried cauliflower soup
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Creamy, curried cauliflower soup is a delicious, spicy recipe that is just perfect for nights when you need comfort in a bowl.
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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)
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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 Information
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Calories
154kcal
(8%)
Carbohydrates
13g
(4%)
Protein
8g
(16%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Sodium
529mg
(22%)
Potassium
627mg
(18%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
59IU
(1%)
Vitamin C
62mg
(69%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 13g | 4% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Sodium | 529mg | 22% |
| Potassium | 627mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 62mg | 69% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
240 reviews
Good
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