Curried cauliflower potato soup

    30 min

    This soup turns cauliflower from bland to spicy, and the potato makes it creamy. It's nice with a squeeze of lemon and a spoonful of soured cream.


    Yorkshire, England, UK
    10 people made this

    Serves: 4 

    • 1L vegetable stock
    • 1 head cauliflower, cored and roughly chopped
    • 2 potatoes, peeled and roughly chopped
    • 1 onion, roughly chopped
    • 2 garlic cloves, crushed
    • 1 tablespoon curry powder, or to taste
    • salt and black pepper, to taste
    • 4 tablespoons soured cream or Greek yoghurt
    • 4 tablespoons chopped fresh coriander
    • 1 lemon, quartered

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Pour the stock into a large pan with the cauliflower, potatoes, onion, garlic and curry powder, and bring to the boil. Cover and cook over a low heat until the cauliflower and potatoes are tender, about 20 minutes.
    2. Puree the soup till smooth using an immersion blender or liquidiser. Season to taste with salt and pepper. Serve each bowl with a spoonful of soured cream, chopped coriander and a squeeze of lemon.

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