Curried Cauliflower Soup

This curried cauliflower soup is one of the best soups ever because it is flavourful, made of good-for-your-health vegetables and is ready in 30 minutes or less! Plus, it is vegan and gluten-free.

The magic of this recipe comes from roasted cauliflower. Whether you like cauliflower, or not so much, I bet you will love roasted cauliflower which gives this soup its special taste and the creamy texture. Trust me and give it a try.

How to Make Curried Cauliflower Soup

• Start by breaking the cauliflower into small florets.
• Spread cauliflower florets in a single layer on a large baking sheet. Roast them after seasoning with salt, pepper and a drizzle of olive oil in a preheated oven. Remove from oven when the tips of the cauliflower change their color into golden brown. Or if you have an Air Fryer, you can make Air Fryer cauliflower and use it.

• Add remaining olive oil into a pan and saute the onion until it turns translucent. 
• Add garlic and fry for one minute until the garlic is fragrant and turns golden.
• Add the curry powder and ground turmeric and give it a stir.
• Add the roasted cauliflower to the pot (leaving some for topping the final dish). Then, stir in all the liquid ingredients (vegetable broth and coconut milk).
• Simmer for 10 minutes. Then blend the soup using an immersion blender until smooth and creamy. 
• Finally, top the soup with the remaining cauliflower florets, soya cream and sprinkle with fresh cilantro. Serve hot.

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Curried Cauliflower Soup

Flavorful curried cauliflower soup is one of the best soups ever because it is made of good-for-your-health vegetables and is ready in 30 minutes or less! Plus, it is vegan and gluten-free.

5 from 12 votes

Print Pin Rate

Course: Main Course

Cuisine: Gluten-free, International, Vegan

Keyword: Curried Cauliflower Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Calories: 237kcal

Ingredients

• ▢ 1 head cauliflower broken into small florets
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon ground black pepper
• ▢ 3 tablespoons olive oil
• ▢ 1 onion finely diced
• ▢ 2 cloves garlic minced
• ▢ 2 teaspoons powder curry
• ▢ ½ teaspoon ground turmeric ground
• ▢ 2 cups vegetable broth
• ▢ 1 can light coconut milk
• ▢ fresh cilantro for serving
• ▢ 1 tablespoon soy cream to garnish

Instructions

• Preheat the oven to 400°F/200°C.
• Start by breaking the cauliflower into small florets, then spread it in a single layer on a large baking sheet.
• Roast cauliflower after seasoning it with salt, pepper and a drizzle of olive oil. Remove from oven when the tips of the cauliflower change their color into golden brown.
• Add remaining olive oil into a pan and saute the onion until it turns translucent.
• Add garlic and fry for one minute until the garlic is fragrant and turns golden.
• Add the curry powder and ground turmeric and give it a stir.
• Add the roasted cauliflower to the pot (leaving some for topping the final dish) and stir in all the liquid ingredients (vegetable broth and coconut milk).
• Simmer for 10 minutes. Then blend the soup using an immersion blender until smooth and creamy.
• Top the soup with the remaining cauliflower florets and sprinkle with fresh cilantro and soy cream. Serve hot.

Notes

• This curried cauliflower soup can be stored in the fridge for up to four days. It might thicken up a bit, so adding some water or broth will thin it out. 
• This soup is freezer friendly.
• For more spiciness, add more curry powder or some chilis while cooking.

Nutrition

Calories: 237kcal | Carbohydrates: 16g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Sodium: 889mg | Potassium: 485mg | Fiber: 4g | Sugar: 5g | Vitamin A: 250IU | Vitamin C: 72mg | Calcium: 45mg | Iron: 1mg

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