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.
- 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
Ingredients
- 1 head cauliflower broken into small florets
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 teaspoons powder curry
- 1/2 teaspoon 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
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Heather
Very quick, easy and delicious!
Melody Hailey
Yummy, easy recipe!
Diana
So glad to hear that you enjoyed it, Melody!
Carmen
How many cups roughly would you say is a small head? I want to make this tomorrow as it sounds amazing! I have probably 5 to 6 cups of florets cut up! Thanks
Diana
Hi, I’d say about 4 cups of florets. Enjoy!