Weeknight Cooking

Curried Cauliflower Soup

February 25, 2013

Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Curried Cauliflower Soup

I will confess right here that I used Curried Cauliflower Soup more as a recipe memo than a document faithfully followed, but I believe what we have here is a weeknight recipe that is both soulful and warming, a bit of comfort as you stare out at the bare trees and wonder sadly where you left your parka. 

Shop the Story

I decided that if I was going to be roasting cauliflower, I may as well go ahead and do my onions on that pan too, drizzled with a tad of olive oil.  This process took about 25 minutes and please be careful and I was two minutes from burning up my pretties. 

From there I tossed the onions and cauliflower in a pan with two tablespoons of butter, and glanced at my recipe. I saw it was time to throw on my curry powder, but what of the other spices?  No one says! It was a bit like landing in Rabat without a map, in need of continuing on to Casablanca. 

But I persevered, people, because I am a woman of the world, thinking for myself  along this crazy little journey we call life! Well, I am a woman of Northwest Washington actually, and my biggest adventures tend to involve cleaning products. But anyway, I had this covered. 

I concluded it was time to add those spices, too, and I confess I was not terribly measure-y about the whole exercise. A bit here a bit there, and some kosher salt to give it all a lift. 

You can’t really overcook this, but I can tell you that it will be a little bit of work with the immersion blender unless you get that cauliflower super soft; I would say about 20 minutes.  I like my soup on the chunky side anyway, so it was fine for me to not make it anywhere near as smooth as it appears in the lovely photo. Taste, and salt as needed. What really brings this together is the yogurt – I used fully fatted plain Greek yogurt, and yes I may have dumped the soup right on top of my nearly empty container of yogurt and ate it just like that. Don’t judge.

Curried Cauliflower Soup

Curried Cauliflower Soup by kmartinelli

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)

See the full recipe (and save and print it) here.

Listen Now

Join The Sandwich Universe co-hosts (and longtime BFFs) Molly Baz and Declan Bond as they dive deep into beloved, iconic sandwiches.

Listen Now

See what other Food52 readers are saying.

  • Marc Cram
    Marc Cram
  • Foodiewithalife
  • Emmy Loop
    Emmy Loop
  • Kitchen Butterfly
    Kitchen Butterfly
  • darksideofthespoon

Written by: Jestei

The ratio of people to cake is too big.


Marc C. May 15, 2013
Reading your lovely description of this little food journey made me want to try this tonight. I will let you know how it turns out.
Foodiewithalife March 13, 2013
This sounds like the perfect meal for the transition from winter to spring. So lovely.

Emmy L. March 10, 2013
Glory be to the gods of roasted cauliflower!
Kitchen B. February 25, 2013
Yum....cauliflower in the fridge. Thanks for Monday nights Jenny!
darksideofthespoon February 25, 2013
Yum! I wish we hadn't just done our weekly shopping trip yesterday, or I would most go out of my way to make it tonight!
eternalgradstudent February 25, 2013
I think this may be tonight's dinner....