Curried Cauliflower Soup
User Reviews
5
Curried Cauliflower Soup
Description
In this soup, sliced onions are first sautéed with curry powder to develop a fragrant base. Cauliflower florets and vegetable broth are added and simmered until soft. After pureeing with an immersion blender to a smooth consistency, grated zucchini is stirred in and cooked briefly to soften, adding subtle texture without overpowering flavor.
The curry powder lends a gentle spice and earthiness, balanced by the mellow sweetness of cooked cauliflower. Topping the soup with fresh cilantro and a squeeze of lime juice brightens the flavors. Coconut oil or olive oil provide a smooth mouthfeel during the initial sauté.
This soup pairs well with crusty bread or a light salad for a wholesome lunch or light dinner. It’s also suitable as an appetizer, warming and mildly spiced without being heavy.
For extra creaminess and flavor depth, a can of coconut milk can be substituted for part of the broth. Adjust curry powder amount cautiously since intensity varies. The soup stores well refrigerated for up to five days and freezes for several months.
Ingredients
- 1 tablespoon extra-virgin olive oil or coconut oil
- 1 yellow onion quartered and sliced, large
- 1 tablespoon curry powder see notes
- 4 cups vegetable broth or chicken broth
- 1 teaspoon kosher salt plus more to taste
- 1 cauliflower cut into florets (about 24 oz, head
- 2 zucchini grated, medium
- lime wedge for garnish, optional, fresh, extra, plain, etc
- cilantro
- cauliflower
- zucchini
- PLAIN yogurt
- sunflower seed
Instructions
- In a large pot, sauté the sliced onion in the olive oil (1 tablespoon) and the curry powder (1 tablespoon) over medium heat until onions are softened and curry power is fragrant.
- Add the vegetable broth (4 cups), the cauliflower florets, and the kosher salt (1 teaspoon). Bring to a boil, cover, and simmer on low for about 15 minutes, or until cauliflower is tender.
- Use an immersion blender to puree the soup to desired consistency (or a standing blender in batches). Stir in the grated zucchini and simmer for 3-5 more minutes, until zucchini is softened a bit.
- Taste and adjust seasoning as necessary. Serve with extra veggies, a squeeze of fresh lime juice, and a garnish of fresh cilantro, if desired.
Notes
- Add minced garlic and fresh ginger to the onions for deeper flavor.
- Substitute 1 cup of broth with coconut milk for a creamier texture.
- Start with 1 teaspoon curry powder if unsure, then adjust after tasting.
- Store refrigerated in airtight containers for up to 5 days or freeze up to 6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Calories | 111kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 1574mg | 66% |
| Potassium | 749mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 711IU | 14% |
| Vitamin C | 89mg | 99% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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