Curried Cauliflower Soup

Curried-Cauliflower-soup-wb
The exotic flavor of curry mingles with cauliflower for a delightful puréed soup.

Ingredients

 1 medium-sized cauliflower, cut into flowerets
 2 tablespoons butter, plant-based or dairy
 1 medium onion, chopped
 2 small cloves garlic, minced
 1-3 teaspoons curry powder
 ½ teaspoon ground turmeric
 ½ cup water
 2 ⅓ cups coconut or other plant-based milk
  cup cream, plant-based or dairy
 1 teaspoon salt
 Dash of white pepper
Garnish
  cup unflavored, unsweetened yogurt, plant-based or dairy

Instructions

1

Steam the cauliflower florets in a small amount of water for about 10 minutes until tender. Drain and set aside.

2

While the cauliflower is steaming, melt the butter over low heat in a 3 or 4-quart saucepan. Add the onion and sauté for several minutes until soft, taking care not to brown the onions.

3

Add the garlic and cook for 1 minute.

4

Add the garlic and cook for 1 minute.

5

Add the onion mixture, cauliflower, and ½ cup water to a blender. Whirl until creamy.

6

Return the cauliflower purée to the saucepan. Add the milk, cream, salt, and pepper.

7

Heat slowly without boiling before serving, adding more milk if needed to thin.

8

Ladle the soup into bowls and garnish with a dollop of yogurt and the roasted chickpeas.

Serves 6

Note
The strength of curry powder varies. We suggest you start with 1 teaspoon curry powder, adding more to taste.

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Ingredients

 1 medium-sized cauliflower, cut into flowerets
 2 tablespoons butter, plant-based or dairy
 1 medium onion, chopped
 2 small cloves garlic, minced
 1-3 teaspoons curry powder
 ½ teaspoon ground turmeric
 ½ cup water
 2 ⅓ cups coconut or other plant-based milk
  cup cream, plant-based or dairy
 1 teaspoon salt
 Dash of white pepper
Garnish
  cup unflavored, unsweetened yogurt, plant-based or dairy

Directions

1

Steam the cauliflower florets in a small amount of water for about 10 minutes until tender. Drain and set aside.

2

While the cauliflower is steaming, melt the butter over low heat in a 3 or 4-quart saucepan. Add the onion and sauté for several minutes until soft, taking care not to brown the onions.

3

Add the garlic and cook for 1 minute.

4

Add the garlic and cook for 1 minute.

5

Add the onion mixture, cauliflower, and ½ cup water to a blender. Whirl until creamy.

6

Return the cauliflower purée to the saucepan. Add the milk, cream, salt, and pepper.

7

Heat slowly without boiling before serving, adding more milk if needed to thin.

8

Ladle the soup into bowls and garnish with a dollop of yogurt and the roasted chickpeas.

Serves 6

Note
The strength of curry powder varies. We suggest you start with 1 teaspoon curry powder, adding more to taste.

Curried Cauliflower Soup