Cauliflower Soup

5 from 4 votes

This creamy Cauliflower Soup is perfect for warming up on chilly days or enjoying as a light meal any time! Easy to make vegan or gluten free.

Prep Time5

Cook Time30

Total Time35

Course: Soup

Cuisine: British

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Author: James Wythe

Equipment

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 gluten free; if using Marigold bouillon powder, 4 level tsp (20g) per litre
200 ml dairy free yoghurt plain and unsweetened (I used coconut)
fresh coriander to garnish
pumpkin seeds to garnish
chilli flakes to garnish
bread rolls gluten free, to serve

Instructions

Heat the oven to 180C fan (200C conventional, gas 6). 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 half of the olive oil. Season with a pinch of salt and place into the oven for 25 minutes, until the edges are golden.
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 gluten free 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: Cool the soup within 2 hours (smaller containers cool faster), then keep it covered in the fridge for up to 2 days. Reheat until steaming hot all the way through, and only reheat it once.

To Freeze: Cool it first, then freeze in portions for up to 3 months. Defrost in the fridge, eat within 24 hours and reheat only once, until steaming hot all the way through.

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: If you are not vegan or vegetarian you could add chicken. If you are vegan or vegetarian you could add tofu if you wish.

Tip 4: For a lighter soup, use a plain soya and coconut yoghurt instead of coconut yoghurt. Let the soup cool for 10 minutes before blending in a jug blender, and never fill the jug more than half full.

Nutrition