Curried Cauliflower Soup

Last updated on December 3rd, 2021

Rich and naturally gluten-free, vegan Curried Cauliflower Soup pairs well with a hot sandwich for a gently warming meal on a cold day.

yellow bowl of curried cauliflower soup on flower-shaped charger with wooden spoon

Seasonality, growing conditions, and variety of cauliflower all affect the size of individual heads. So listing a head of cauliflower in the ingredients may seem a bit vague. Some heads yield a scant three cups of florets and chopped stem, while others produce 6 cups of florets alone. And it’s not easy to corral raw cauliflower florets into a measuring cup in the first place. Aim for an estimated 3 to 5 cup of florets, and if you come up short rough chop the stem to make up the difference. If you are working with a large head of cauliflower, reserve anything over 5 cups for another use.

Use the Whole Plant
Peel and chop the cauliflower stem to include in the soup. Reserve any extra cauliflower to use in another meal.

It might be tempting to skip the first step of roasting the cauliflower. We’re all busy, and mile-long to-do lists don’t check themselves off. Why not just cook the cauliflower straight in the soup? Roasting the cauliflower takes this soup to a level of excellence you don’t want to miss out on. Pop those florets in the oven, get some work done for fifteen minutes, come back to flip them, and then get back to it until they’re done. It’s worth the extra step to amp up the flavor of the soup.

Once the cauliflower is golden from roasting, the rest of the soup comes together in a snap. Wake up the garlic by cooking for thirty seconds, add all the other ingredients to the pot, and bring to a boil for five minutes to let the amazing flavors mingle. Cut the heat, allow to cool a bit, then blend until smooth and enjoy. Warm, easy, and delicious cauliflower soup!

Roasted cauliflower floret

Ingredients

  • 1 head of cauliflower, about 3 to 5 cups florets (and stem rough chopped if needed)
  • 1 tablespoon avocado oil
  • 1 teaspoon curry powder
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, minced
  • 2 cups vegetable stock, plus more if needed
  • 1 cup unsweetened coconut milk
  • ¾ teaspoon kosher salt

Directions

Preheat oven to 400°F. Toss cauliflower with avocado oil and curry powder on a baking sheet. Spread into a single layer and roast for 15 minutes. Stir, and return to the oven for an additional 15 to 20 minutes, until golden.

Heat olive oil in a large sauce pan over medium. Add garlic and cook for 30 seconds, stirring continuously. Stir in cauliflower, then add broth, coconut milk, and salt. Bring to a simmer and cook for 5 minutes, then allow to cool a bit.

Blend until smooth with an inversion blender or after transferring to a standing blender. Add more vegetable broth if needed for consistency.

MAKES 4 SERVINGS

Looking for more vegan soup recipes? Try Late Harvest Vegetable and Bean Soup next!

Curried Cauliflower Soup

Rich and naturally gluten-free, this vegan soup pairs well with a hot sandwich for a gently warming meal on a cold day.
Prep Time15 mins
Total Time1 hr
Course: Soup
Cuisine: Indian
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 4
Calories: 243kcal
Author: Liz • Grateful GF

Ingredients

  • 1 head cauliflower, about 3 to 5 cups florets (and stem rough chopped if needed)
  • 1 tablespoon avocado oil
  • 1 teaspoon curry powder
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, minced
  • 2 cups vegetable stock, plus more if needed
  • 1 cup unsweetened coconut milk
  • ¾ teaspoon kosher salt

Directions

  • Preheat oven to 400°F. Toss cauliflower with avocado oil and curry powder on a baking sheet. Roast 15 minutes. Stir, and return to the oven for an additional 15 to 20 minutes, until golden.
  • Heat olive oil in a large sauce pan over medium. Add garlic and cook for 30 seconds, stirring continuously. Stir in cauliflower, then add broth, coconut milk, and salt. Bring to a simmer and cook for 5 minutes, then allow to cool a bit.
  • Blend until smooth with an inversion blender or after transferring to a standing blender. Add more vegetable broth if needed for consistency.

How did it come out? Let us know with a comment and rating below.

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