Curried cauliflower soup

    1 hour 15 min

    This soup combines roasted cauliflower, onion and garlic with curry powder, cayenne pepper and turmeric. Perfect for taking the chill out of those cold winter nights.

    37 people made this

    Serves: 4 

    • 1 cauliflower, cut into florets
    • 2 tablespoons vegetable oil
    • 1 teaspoon salt
    • 1 tablespoon butter
    • 1 large onion, diced
    • 1 teaspoon chopped garlic
    • 1 teaspoon curry powder
    • 1 teaspoon cayenne pepper
    • 1 teaspoon ground turmeric
    • 1 litre chicken stock
    • 235ml double cream
    • salt and ground black pepper to taste
    • 2 tablespoons freshly chopped parsley

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 220 C / Gas 7.
    2. Toss cauliflower florets with vegetable oil and 1 teaspoon salt in a bowl; arrange on a baking tray. Roast cauliflower in preheated oven until browned, about 25 minutes.
    3. Melt butter in a saucepan over medium high heat. Gently cook onions in hot butter until soft, about 5 minutes. Stir garlic into the onion and continue to cook until fragrant, about 2 minutes more; season with curry powder, cayenne pepper and ground turmeric. Cook the seasoned onion mixture, stirring continually, for 5 minutes more.
    4. Stir roasted cauliflower with the onion mixture. Pour stock over the cauliflower mixture. Place a cover on the saucepan and bring the stock to the boil. Remove the lid, reduce heat to low simmer until the soup thickens, about 10 minutes.
    5. Puree mixture in the saucepan with an immersion blender until mostly smooth. Stir cream into the soup; season with salt and pepper. Ladle soup into bowls and garnish with freshly chopped parsley.

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    Reviews in English (61)


    Very tasty soup. I also added a teaspoon of paprika as I like a bit of heat. Was too spicy for my 4 year old so I'll cut that down next time. Used cream and will try somethi g lower fat next time to see what it's like. I added a few cumin seeds which added a nice flavour.  -  25 Jan 2018


    Love this simple and versatile recipe. After a few tries - my edits are to increase the curry and turmeric, eliminate the cream entirely and add a full tsp of salt and pepper before blending. Homemade chicken stock makes it best, but the roasted cauliflower adds plenty of flavor and creaminess.  -  29 Feb 2016  (Review from Allrecipes US | Canada)


    I used whole milk instead of cream and would cut the cayenne down to maybe 1/2tsp next time. It was fantastic and will make again  -  17 Oct 2015  (Review from Allrecipes US | Canada)