Make Ahead
Curried Cauliflower Soup
Popular on Food52
45 Reviews
Sarah
November 28, 2023
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.
Mary
July 23, 2021
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.
Pkkell
May 13, 2022
I like the idea of using steamed cauliflower. Living in an equatorial climate, I look for ways to avoid heating up my kitchen. Steaming in an Instant Pot set on 0:00 minutes worked nicely, and the soup tasted great.
Ruth
January 21, 2021
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.
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.
don
November 20, 2019
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
Sarah
September 12, 2019
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.
Kate
October 24, 2018
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!
flora F.
May 20, 2018
what am i missing? i don't see curry in the recipe.....
ghainskom
May 20, 2018
Curry is a spice blend
There are several possible recipes for curry one of which could be curcuma-coriander-paprika-cumin. So yes, this deserves to be named "curried" soup. You're basically your curry for the soup. It's delicious, try it.
There are several possible recipes for curry one of which could be curcuma-coriander-paprika-cumin. So yes, this deserves to be named "curried" soup. You're basically your curry for the soup. It's delicious, try it.
flora F.
May 20, 2018
Thanks for clarifying. I’m in the process of making it but I actually added some curry. Smells delicious.
Helen B.
January 22, 2018
Dried coriander = dried, ground coriander seeds, correct? (I also have dried cilantro leaves which also = dried coriander.)
Rochelle
September 12, 2016
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!
Mendy N.
June 10, 2016
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
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
dvivari
January 24, 2016
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.
Lindsey R.
January 15, 2016
What's the texture and taste like without the yogurt/cheese? I would like to omit if possible but am not sure.
Mendy N.
June 10, 2016
i've eaten it with and without, full fat and unsweetened yoghurt seems to give it balance for me, but still good without. I have it on the table to add if you want :)
cakeexpectations
January 8, 2016
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!
Taylor S.
November 29, 2015
Fantastic. Very light as I ate it without the yogurt stirred in but with some goat cheese on the side.
Angela T.
September 21, 2014
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.
vsmith
March 15, 2014
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.
AlohaHoya
March 3, 2014
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!
kmpmilano
February 6, 2014
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?
Leilad
January 26, 2014
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.
Carolyn A.
January 21, 2014
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!
Yutaro
October 21, 2013
I was just thinking what are some good dishes using cauliflower. This hits the mark! Thanks!!
Clairez
April 14, 2013
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.
Danita D.
April 13, 2013
3 onions seems like a lot. Is that correct?
Katherine614
April 13, 2013
Yup! They cook down a lot. Of course, feel free to play with the recipe and do what sounds right to you :-)
smiledahling
March 18, 2013
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.
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.
Shazna
March 2, 2013
This was really delicious - I used some hot spices to give it a kick - v. easy too.
lorigoldsby
May 26, 2011
Congrats...saved this one...will try soon.
kmartinelli
May 27, 2011
Thanks lorigoldsby! And thanks to broccoli rose for the testing notes and ep!
wssmom
May 19, 2011
What a great way to use an underutilized veggies
kmartinelli
May 20, 2011
What an underutilized veg cauliflower is, you couldn't be more right! I love the flavor roasting gives it. Thanks, wssmom!
fiveandspice
May 16, 2011
This looks delicious.
kmartinelli
May 17, 2011
Thanks fiveandspice! I was just admiring your creative pea and rhubarb soup recipe!
See what other Food52ers are saying.