Curried Cauliflower Soup Recipe
Why You'll Love This Soup
Imagine wrapping your hands around a warm bowl of creamy, fragrant soup on a chilly evening. That's the magic of Curried Cauliflower Soup. With its bold spices and velvety texture, it’s a comforting meal that's also packed with nutrients. Whether you're looking for a healthy dinner idea or an easy vegan recipe, this soup ticks all the boxes.
ingredients serve
Ingredients for Curried Cauliflower Soup Recipe
- 0.13 Nos Cauliflower, cut into florets
- 0.13 Tbsp Olive oil
- 0.13 Nos Onion, finely chopped
- 0.38 Nos Garlic cloves, minced
- 0.13 Nos Ginger, grated
- 0.13 Tbsp Curry powder
- 0.06 Tsp Turmeric
- 1/2 Cups Vegetable broth
- 0.13 Cup Coconut milk
- To Taste Salt and pepper
- As required for ganishing Fresh cilantro
Directions: Curried Cauliflower Soup Recipe
Step-by-Step Instructions
- STEP 1.Preheat your oven to 200°C (400°F). Toss the cauliflower florets in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until golden.
- STEP 1.In a large pot, heat a tablespoon of olive oil. Add the onion, garlic, and ginger, and cook until fragrant and soft.
- STEP 2.Stir in curry powder and turmeric, letting the spices bloom for a minute. Pour in the vegetable broth and roasted cauliflower. Bring to a boil.
- STEP 3.Use an immersion blender to puree the soup until creamy. Alternatively, transfer the soup to a blender in batches.
- STEP 4.Stir in coconut milk for a luscious texture. Adjust seasoning with salt, pepper, and lemon juice.
Frequently asked questions
How can I make this soup spicier?
For extra heat, add a pinch of cayenne pepper or fresh chili while sautéing the onions. A drizzle of chili oil before serving can also amplify the spice level.
Can I store leftover soup?
Yes, this soup stores beautifully! Let it cool completely, then transfer to an airtight container. It lasts up to 4 days in the fridge or 2 months in the freezer. Reheat gently on the stovetop for best results.
What are some ingredient substitutes?
Replace coconut milk with heavy cream for a richer texture.
Use water with a bouillon cube if you're out of vegetable broth.
Add spinach or kale at the end for extra greens.
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Current Totals
- Fat14g
- Protein19g
- Carbs7g
- Fiber8g
MacroNutrients
- Carbs7g
- Protein19g
- Fiber8g
Fats
- Fat14g
Vitamins & Minerals
- Calcium66mg
- Iron2mg
- Vitamin A8mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B99mcg
- Vitamin B120mcg
- Vitamin C< 1mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium48mg
- Manganese< 1mg
- Phosphorus151mg
- Selenium14mcg
- Zinc1mg