Curried Cauliflower Soup

Heavenly soup. Add the yogurt before serving-- and add a dollop on serving. And don't be shy to add A LOT of salt. It needs it. And then... comfort and joy.

Had already steamed the cauliflower before deciding to use this recipe so only needed to slowly cook the onion and simmer florets until slightly mushy. I used some chicken broth that was sitting in the freezer as well as some water for liquid. I love Indian food and this base was perfect for adding coriander and cumin in addition to a curry/masala blend. Made a thick and aromatic gravy for veggies, legumes, rice or any combination of those. My diet is mostly plant based and this is a useful addition.

Delicious. One caveat: I'm not sure I'd substitute hot pepper for hot paprika; they really are completely different flavors.

I added a potato for body and used chicken stock, for the record. I think it would be great with veggie stock, though, maybe with a parmesan rind.

So I really liked this recipe but I found it a bit under seasoned. However, the next day I had it cold and not only had the flavors really bloomed from a night in the fridge but the cold temperature gave it a whole different quality. I really think I preferred it that way. Definitely a keeper either way

I love this recipe! I've made it several times now, and it's great every time. My preference is to put Greek yogurt on top rather than mixing it in, and sometimes I add some lentils to the soup for added protein.

So simple, so inexpensive, so adaptable, so healthy...what else? I love roasting veggies and pureeing into a soup. How I ended up not learning about this earlier in my life - boy, did I miss out! I bought a 3 pound head of cauliflower for .98 cents! I used almost the entire thing for this soup, roasted the garlic cloves and onion along with the cauliflower (I think that was in one of the comments). I used mostly turmeric and garam masala as my spices. Lots of nutmeg flavor which I enjoy. A big dollop of plain greek yogurt and an extra sprinkle of garam masala - Yum! I ate it for breakfast and am thinking this can certainly serve for any meal of the day. My daughter took it for school lunch. I just looked again at the recipe and realized I probably used about half the liquid called for as I made it. I did add more when heating it up. I kind of prefer that method as the part of me related to my depression-era parents probably taught me how to sstttrrreeettttccchhh soup to make it last a little longer. Anyway, good recipe that stands well in its original format or can be adapted to suit your tastes. Thanks!

what am i missing? i don't see curry in the recipe.....

Dried coriander = dried, ground coriander seeds, correct? (I also have dried cilantro leaves which also = dried coriander.)

too much liquid! but tasty!

Good golly!! Stop whatever you are doing and make this soup asap. I added some grated ginger and garam masala in addition to the other spices. Used the last of my yogurt in my muesli, but I can say it was outstanding without it. Plenty of ways to tweak this very adaptable recipe. Thank you kmartinelli!

terrific recipe, for the unlovable vegetable.
have made it several times and always a hit with cauli hating family.
I tend to add 1 cup less water for a thicker soup.
yum

Just made this, in honor of the blizzard - soup was called for. Followed the recipe as given, except that my husband is NOT a yogurt fan, so I used a little heavy cream. I didn't puree it completely, but left a few little bits for texture. We really enjoyed it, and I'll make it again.

What's the texture and taste like without the yogurt/cheese? I would like to omit if possible but am not sure.

Love this soup, especially with a spoon of yogurt in it! First time made it as per instructions; second time, roasted the onions with the cauliflower (with an extra tbsp of oil in the tray) to save frying separately in butter. Also chucked in a whole red chilli and some toasted cumin seeds right at the end, after blending. Added some warmth and extra texture. Yum!

Fantastic. Very light as I ate it without the yogurt stirred in but with some goat cheese on the side.

Tested and approved by my kids (8 and 4 yo) and that says a lot.

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.

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.

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!

yum!