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Are you ready for a Cauliflower Soup that is delicious, creamy, and healthy? This easy curried cauliflower soup is bursting with flavour while being easy on your body and budget.
Recipe Difficulty – Easy
Table of Contents
Why this recipe works
This vegan cauliflower soup is one of those recipes that will have you feel like you’re enjoying fine dining from a Michelin star restaurant. It is super easy and affordable, yet brings an amazing array of flavour. And did I mention it’s healthy, gluten free, and works for the keto diet, too!?
Cauliflower soup is totally different whether you’re making a Polish, Hungarian, French, Italian, or another version. Some are more clear while others are more creamy. Some focus on the cauliflower while others bring in a myriad of other vegetables. This particular recipe is a curried cauliflower soup.
This was inspired by my Pumpkin and Butternut Soup recipe and pairs well with this amazing Air Fryer Broccoli recipe.
Ingredients to make Cauliflower Soup
- Extra-Virgin Olive Oil – fries up the onion, garlic, and ginger.
- White Onion – brings a mild and sweet flavour to this roasted cauliflower soup.
- Cauliflower – is the star of the show in this recipe! Have any spare then try my Air Fryer Cauliflower.
- Garlic Cloves – bring a great umami flavour.
- Ginger – gives this soup a bit of a spicy kick.
- Ground Turmeric – is a little bit peppery as well.
- Ground Coriander – is similar in flavour to ginger.
- Ground Cumin – adds a nice nutty flavour.
- Vegetable Stock – serves as the base of this curried cauliflower soup. I also use this in my Beetroot Soup recipe.
- Dairy Free Yoghurt – brings a delightful creaminess.
See recipe card for full information on ingredients and quantities.
Substitutions
- Extra Virgin Olive Oil – Other neutral oils would also work well. Coconut oil would be a nice touch with the other curry flavours.
- White Onion – Yellow onion or shallots are good substitutes.
- Seasonings – If you don’t want to go for a curry cauliflower soup, trade out the ginger and spices for another flavour combination. Try parsley, lemon and nutmeg, or keep it simple with salt and pepper.
- Vegetable Stock – Vegetable broth will also work. If you aren’t vegan, you could use chicken broth or stock as well.
- Dairy Free Yoghurt – Regular plain yoghurt, greek yoghurt, sour cream, coconut milk, or heavy cream will all do the job here.
- Toppings – I think coriander, chilli flakes, and pumpkin seeds are a great combination, but this is totally up to you! You could also try other fresh herbs, sesame seeds, sunflower seeds, a dollop of cream, etc. If you decide to keep the seasonings simple, a nice drizzle of truffle oil or sprinkle of cheddar cheese are some other great options.
Variations
- Spicy – This soup already has a nice kick to it. If you want even more of a spiced cauliflower soup, increase the chilli flakes, turmeric, and cumin.
- Deluxe – There are so many ways to level up this already delicious roast cauliflower soup. For more of a loaded cauliflower soup, you could add in potato, butternut squash, mushroom, leek, kale, etc. If you aren’t vegan, you can add chicken, cheese, or bacon.
- Kid friendly – For kids, you may need to tone down the spiciness of this dish. Serve it up with something they can crumble on top or dip in it! My socca recipe is a great choice!
See this Cod Curry with Cauliflower version of this recipe on my website!
How to make Cauliflower Soup
Step 1: Preheat the oven to 180c (356F). Dice the onion, crush the garlic, grate the ginger, and cut the cauliflower into florets.
Step 2: Place the cauliflower florets onto a baking tray and drizzle over ½ of the olive oil. Season with salt. Place into the oven for 25 minutes.
Step 3: While the cauliflower cooks, heat a pan on medium heat. Add the rest of the oil and the onion, garlic, and ginger. Cook for 8-10 minutes before adding the spices and combining.
Step 4: Once the cauliflower is roasted, place it into a blender along with the curried onion, vegetable stock, and yoghurt. Blend until smooth.
Heat through if needed. Garnish with fresh coriander, chilli flakes, and pumpkin seeds. Serve with buttered bread rolls should you wish.
Hint: If you have an immersion blender, you can mix it in the pot rather than transferring it to a blender.
Leftovers
Store in an airtight container for 3-4 days in the fridge. Reheat in a pot over low heat or in the microwave.
Recipe FAQs
A nice green salad is a great way to go. It also goes well with some bread or roasted vegetables. Or try dipping in my Homemade Seeded Bread recipe.
It can be! The most important part of it is the cauliflower! Make sure to use a vegan soup base such as vegetable stock or broth. The other thing you’ll want to watch for is the cream. I use a dairy free yoghurt to keep it vegan.
Yes! I use a dairy free yoghurt to give it a creaminess without using cream. You could also use coconut cream, cashew cream, or a greek yoghurt.
It does! You can freeze cauliflower soup for up to 6 months in an airtight container. It is also a good idea to freeze it in individual servings for easier usage later. Simply allow it to thaw in the fridge and then reheat on the stove or in the microwave.
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Cauliflower Soup
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 white onion
- 1 large head cauliflower
- 3 garlic cloves
- 1 thumb size piece ginger
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 600 ml vegetable stock
- 200 ml dairy free yoghurt, (I used coconut)
- fresh coriander, to garnish
- pumpkin seeds, to garnish
- chilli flakes, to garnish
- bread rolls, to serve
Instructions
- Preheat the oven to 180c. Dice the onion, crush the garlic, grate the ginger and cut the head of cauliflower into florets.
- Place the cauliflower florets onto a baking tray and drizzle over ½ of the olive oil. Season with salt and place into the oven for 25 minutes.
- Meanwhile heat a pan on a medium heat, add the remaining oil, diced onion, crushed garlic and grated ginger. Cook for 8-10 minutes before adding the spices and combining.
- Once the cauliflower is roasted place it into a blender along with the curried onion, vegetable stock and yoghurt. Blend until smooth.
- Heat through if needed, then garnish with fresh coriander, chilli flakes and pumpkin seeds. Serve with buttered bread rolls should you wish.
Notes
Nutrition
Absolutely delicious!
Thanks so much Trudi 🙂
Easy and delicious!
Thanks Trudi 🙂
This was easy and packed full of flavour! Thanks
Thanks Gabbie 🙂