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–+ servings
cauliflower soup served with bread rolls and pumpkin seeds.
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5 from 3 votes

Cauliflower Soup

This creamy dairy free Cauliflower Soup is perfect for warming up on chilly days or enjoying as a light meal any time!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Soup
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Author: James Wythe

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.

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for 3-4 days. Reheat in a pot/pan over a low heat until piping hot or in the microwave.
To Freeze: Freeze in an airtight container for up to 6 months. Allow to thaw in the fridge overnight and then reheat on the stove or in the microwave. Consider freezing in individual portions for easier use.
Tip 1: If you prefer more of a chunky soup, don’t blend it quite as much and enjoy those nice pieces of roasted cauliflower.
Tip 2: This is a great soup for the slow cooker! Fry up the onion, garlic, and ginger, and then combine everything but the yoghurt in the crockpot. Cook on low for 6 hours. Blend and combine with the yoghurt.
Tip 3: You can add beef, chicken or shrimp into this recipe if you aren’t vegan or vegetarian. If you are vegan/vegetarian you could add tofu if you wished.

Nutrition

Calories: 203kcal | Carbohydrates: 20g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Fiber: 6g | Sugar: 7g