Curried Cauliflower Soup

By • May 15, 2011 • 26 Comments

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Author Notes: So I guess when I think dirt cheap dinner I think soup, since this is essentially the third soup recipe I'm submitting to this contest. But it's true! What better way to stretch your dollar than by cooking up some cheap ingredients and making them taste delicious. This soup has become my husband's favorite and since it's basically cauliflower, onions, broth, and spices it's definitely dirt cheap. You can use store bought curry powder instead of the spices listed, but I love the flavor that the homemade spice mix brings. - kmartinelli

kmartinelli

Food52 Review: Roasted cauliflower and lots of sauteed onions give this curried soup a solid base and silky texture. The Indian-inspired spice blend adds a subtle heat and smokiness. It comes together pretty quickly with the help of an immersion blender, and can even be made vegan if you use vegetable broth and oil instead of butter. The crunchy pieces of cauliflower on top make for a great presentation. - broccolirosebroccolirose

Serves 4

  • 1 head cauliflower (about 2 1/4 pounds), cut into florets (about 6 cups)
  • 2 tablespoons vegetable oil
  • 1 tablespoon chopped butter
  • 3 onions, sliced 1 inch thick
  • ½ teaspoons turmeric
  • ½ teaspoons dried coriander
  • ½ teaspoons hot paprika or chili powder
  • 1 teaspoon cumin
  • 4 cups water
  • 2 cups chicken or vegetable broth
  • 1 cup yogurt or labane (optional; adjust to suit tastes)
  1. Preheat oven to 450°F . On a baking sheet, toss cauliflower with vegetable oil and 1 teaspoon salt. Spread out and roast until the florets turn brown, about 25 minutes. Set aside ½ cup of the crispiest florets for garnish.
  2. Melt butter in a pot over medium-high heat. Add onions and cook until soft, about 5 minutes. Stir in spices, cauliflower, water, and broth; cover, and bring to a boil. Uncover, lower heat, and simmer 5 minutes.
  3. Using an immersion blender, blend the soup until a desired consistency is reached. Stir in yogurt or labane if using. Season with salt and pepper and serve in bowls, garnishing with the reserved cauliflower florets.
Jump to Comments (26)

Tags: can be made ahead, cauliflower, cheap, curried, doubed easily, Entrees, indian, lunch, Soups

Comments (26) Questions (2)

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2 months ago Angela Tullos

I loved this soup! I omitted the broth but added a sauteed green bell pepper and three med sized carrots that were not sauteed and blended into the rest of the ingredients and it was thick like porridge and I tried crumbled turkey bacon along with the left over cauliflower but didn't care for the bacon . gave it a unclean flavor and a bit over powering!! Also the chicken broth diluted the savory flavors of the spices.

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9 months ago vsmith

Great flavor. I had used the florets in a cauliflower rice dish, so I made the soup with just the stalks. It was still delicious. Also added ginger because it was in the house.

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9 months ago AlohaHoya

Delicious! Made this last night with these few changes: I mixed the spices in some Macadamia Nut oil and added mashed garlic, smoked paprika, Vindaloo Curry Paste (Patak)and tossed the cauliflower and some carrot chunks in it before roasting. I used a leek instead of onions. When I 'whizzed' the mixture, I added some Sour Cream cut with milk. NEXT TIME I am going to add Coconut Milk instead of regular milk. I also garnished with thinly sliced mildly hot red pepper and toasted almonds. This is going to be a regular in our house now!

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9 months ago Joy Terrell

yum!

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10 months ago Linda Adamo

Saw this and couldn't pass it up! Today is a great winter day for cup :)

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10 months ago kmpmilano

I used store-bought curry powder because it was just easier, added an ear of corn that was lying around in the fridge and used a very little bit of minced habanero pepper. The smoky cauliflower, the spicy pepper, and the sweet corn--delicious. Is it weird to eat the leftovers for breakfast?

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10 months ago Leilad

Love this soup. I used parmesan and sour cream and a little cayenne. Had a smaller head of cauliflower so cut down the water. I will make it again.

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10 months ago Carolyn Abrams

I added a bit of ginger, because I love ginger, and it gave the soup a nice kick! A new "go to" soup around here. Thanks for sharing!

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about 1 year ago Mary

Can you substitute another ingredient for the yogurt? What is labane?

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about 1 year ago lily

Apparently Labane is cheese made from curdled yoghurt
http://www.squidoo.com...

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10 months ago Paula E

Mixed with a bit of Sour Cherry Preserves (or any fruit preserves) labane is wonderful on grain crackers.

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about 1 year ago Yutaro

I was just thinking what are some good dishes using cauliflower. This hits the mark! Thanks!!

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over 1 year ago Clairez

This was delicious. I roasted the veggies (plus garlic) together instead of bothering with two cooking methods, and added the spices (plus some garam masala)in the last 10 minutes of roasting. Blended in food processor with broth and brought back up to simmer before adding cold butter to help with texture.

Stringio

over 1 year ago Danita Day

3 onions seems like a lot. Is that correct?

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over 1 year ago Katherine614

Yup! They cook down a lot. Of course, feel free to play with the recipe and do what sounds right to you :-)

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over 1 year ago smiledahling

Oooh, this was SO good. It's a great base recipe to play around with and add 'spur-of-the-moment' flavors.

I put both the onions and cauliflower on the baking sheet along with a healthy drizzle of olive oil. I would have put some garlic on there as well but didn't have any around the house.

My tweaks: I used 4 cups of vegetable broth, 2 cups of water, doubled the amount of butter, added some cayenne, a dash of tamari, and a tablespoon of coconut oil.

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over 1 year ago Shazna

This was really delicious - I used some hot spices to give it a kick - v. easy too.

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over 1 year ago Bobster

I appreciate your effort on this, but ended up bland.... :(

Lorigoldsby

over 3 years ago lorigoldsby

Congrats...saved this one...will try soon.

Katherine_photo

over 3 years ago kmartinelli

Thanks lorigoldsby! And thanks to broccoli rose for the testing notes and ep!

Me

over 3 years ago wssmom

What a great way to use an underutilized veggies

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over 3 years ago kmartinelli

What an underutilized veg cauliflower is, you couldn't be more right! I love the flavor roasting gives it. Thanks, wssmom!

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over 3 years ago pauljoseph

Excellent

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over 3 years ago kmartinelli

Thanks so much pauljoseph! And you know curry!

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over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

This looks delicious.

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over 3 years ago kmartinelli

Thanks fiveandspice! I was just admiring your creative pea and rhubarb soup recipe!