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. Then, 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). 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

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Course: Main Course

Cuisine: Gluten-free, International, Vegan

Keyword: Curried Cauliflower Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 4

Ingredients

• 1 head cauliflower broken into small florets
• 3 tbsp olive oil
• 2 cups vegetable broth
• 1 can light coconut milk
• 1/2 tsp turmeric ground
• 1 onion diced
• 2 tsp powder curry
• 2 cloves garlic minced
• Fresh cilantro for serving
• 1 tbsp soya cream to garnish

Instructions

• Preheat the oven to 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. 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.

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