Make Ahead

Curried Cauliflower Soup

May 15, 2011
7 Ratings
Photo by James Ransom
Author Notes

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.

Test Kitchen Notes

WHO: Kmartinelli is the New York correspondent for Afar Magazine.
WHAT: A plain-simple, just-good Indian-inspired cauliflower soup.
HOW: Bring water and broth to a boil with roasted cauliflower, sautéed onions, and spices. Use an immersion blender to blend until smooth. Garnish with additional cauliflower and labne; rejoice in fall produce.
WHY WE LOVE IT: Not only is this soup dead-simple and quick (and affordable), but it's also easy to adjust—cut the butter for a vegan soup, toss in the other vegetables lurking in your refrigerator, or use the spices your heart desires. Or eat it as is—you'll be happy either way. —The Editors

  • Serves 4
  • 1 head cauliflower (about 2 1/4 pounds), cut into florets, or about 6 cups)
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 3 onions, sliced 1-inch thick
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon dried coriander
  • 1/2 teaspoon hot paprika or chili powder
  • 1 teaspoon cumin
  • 4 cups water
  • 2 cups chicken or vegetable broth
  • 1 cup yogurt or labnne (optional; adjust to suit tastes)
In This Recipe
  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 1/2 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 labne if using. Season with salt and pepper and serve in bowls, garnishing with the reserved cauliflower florets.
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A native New Yorker, I recently moved to Be'er Sheva, Israel with my husband while he completes medical school. I am a freelance food and travel writer and photographer who is always hungry and reads cookbooks in bed.