Curried cauliflower soup
User Reviews
4.4
Curried cauliflower soup
Description
Curried cauliflower soup features cauliflower florets and stems roasted with oil and curry powder to enhance their natural sweetness and texture. After roasting, the cauliflower is combined with sauteed onion, garlic, ginger, and a fragrant mix of curry powder, chili powder, and ground cardamom. The addition of stock and optional coconut milk provides depth and creaminess, simmering until tender. Blending the soup smooth creates a velvety texture that highlights the warm spice profile and soft vegetable base.
The soup is well suited to daytime meals, offering a filling yet not heavy option. It can be enjoyed on its own or paired with bread for dipping. The layered spice mix alongside roasted cauliflower creates a balanced, aromatic soup that feels substantial without overwhelming richness.
Roasting the cauliflower before simmering enhances flavor and texture, while blending ensures a creamy consistency. Adjusting salt and pepper at the end allows for fine-tuning the seasoning. Including coconut milk is optional but adds a gentle richness that complements the spices.
Ingredients
- 750 g (1,5lb) cauliflower separated into florets, stems roughly chopped
- 2 tbsp neutral cooking oil generic cooking oil
- 2 tbsp curry powder I like to use Garam Masala, of your choice
- 1 tsp salt
For the soup
- 1 onion finely chopped
- 4 garlic minced, cloves
- 2 tsp ginger crushed
- 1 tbsp curry powder
- ½ tsp chilli powder
- ½ tsp ground cardamom
- 6 cups stock or broth
- salt to taste
- black 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 Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.4
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