Easy Curried Cauliflower Soup Recipes

CURRIED CAULIFLOWER SOUP

Steps:

• Preheat oven to 450 degrees. On a baking sheet, toss cauliflower with vegetable oil and 1 teaspoon salt. Spread out, and roast until the florets turn brown, about 25 minutes.
• In a medium saucepan, melt butter over medium-high heat. Add onions, and cook until soft, about 5 minutes. Stir in curry powder, cauliflower, water, and broth; cover, and bring to a boil. Uncover, lower heat, and simmer 5 minutes.
• Using a slotted spoon, transfer 3 cups cauliflower to a bowl, and set aside. Put remaining florets into a blender or food processor, add 1 teaspoon salt, and process until smooth. Stir puree into broth in pan, and reheat if necessary. Ladle soup into bowls, and top with reserved florets and parsley.

CURRIED CAULIFLOWER SOUP

Steps:

• Preheat the oven to 200°C/390°F.
• Toss the cauliflower with the oil, curry powder and salt.
• Spread onto a large, greased sheet pan and roast for 20-30 minutes or until the stems are fork-tender.
• To make the soup, saute the onion until soft and translucent. Add the ginger and garlic and cook for another 30 seconds.
• Add the cauliflower and spices and cook for a minute or two, stirring to coat the cauliflower in the aromatics.
• Pour in the chicken stock and coconut milk if using, season with salt and pepper and allow to simmer until the cauliflower is tender.
• Blend until smooth, adjust seasoning and serve.

CURRIED CAULIFLOWER SOUP

Steps:

• Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is tender, about 5 minutes. Add the garlic, ginger, curry powder and ground cumin and cook, stirring, until fragrant, 30 seconds to a minute. Add the cauliflower, potato or rice, water or stock, and salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 minutes.
• Using an immersion blender, purée the soup (or you can use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing) until it is very smooth. Return to the pot, heat through, add freshly ground pepper and adjust salt. Serve, garnishing each bowl with chopped cilantro.

CURRIED CAULIFLOWER SOUP

Steps:

• Heat 1 tablespoon of the rapeseed oil in a deep-sided sauté pan over a medium heat. Add the onion and fry for 1-2 minutes, or until just softened. Stir in the curry powder and cook for a further minute, then add the cauliflower and stir-fry for 2-3 minutes.
• Pour in the milk and vegetable stock and bring the soup to the boil, then reduce the heat until the soup is simmering and simmer gently for 12-15 minutes, or until the cauliflower florets are just tender.
• Meanwhile, poach the eggs. Prepare a bowl of iced water. Bring a pan of water to the boil and add the vinegar and a pinch of salt, then reduce the heat until the water is just simmering.
• Crack 1 of the eggs into a small bowl. Whisk the water to create a whirlpool, then drop the egg into the vortex. Simmer for 1-1½ minutes, then carefully lift the poached egg out of the pan and transfer to the iced water.
• Repeat the poaching process with the remaining eggs. Keep the eggs chilled in the fridge, in the water, until needed.
• Heat 2 tablespoons of the rapeseed oil in a separate frying pan over a medium heat. Fry the bread cubes on all sides until golden-brown all over, then set aside to drain on kitchen paper. Set aside.
• When the soup is ready, set aside to cool slightly, then blend to a smooth purée using a food processor or hand-held blender. Return the soup to the saucepan, season, to taste, with salt and freshly ground black pepper, then finish with a squeeze of lemon juice.
• When ready to serve, bring a pan of water to the boil, then remove it from the heat and gently lower the poached eggs into the water all at once to reheat for 30-60 seconds, or until hot throughout.
• Serve the soup in bowls and garnish each portion with a poached egg, a scattering of croûtons and herbs, and a drizzle of the remaining rapeseed oil.

CURRIED CAULIFLOWER SOUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the cauliflower, onion, and garlic on a baking sheet, and bake in preheated oven until golden brown, about 30 minutes.
• Bring vegetable stock, coconut milk, and curry paste to a boil in a large saucepan over high heat. Add the roasted vegetables, then reduce heat to medium-low, cover, and simmer for 15 minutes. Carefully puree the soup in a blender until it has reached your desired consistency, serve, and enjoy!

CURRIED CAULIFLOWER SOUP

Steps:

• Melt the butter in a large wide pot or medium Dutch oven over medium heat. Add the ginger, garlic, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the cauliflower and curry powder and continue to cook, stirring occasionally until the cauliflower is well coated in spice and slightly softened, about 5 minutes more. Add the broth and 2 1/2 cups water; bring to a boil. Reduce the heat to maintain a simmer and cook until the cauliflower is very tender, about 20 minutes. Remove from the heat and cool slightly.
• Puree the soup in the pot with an immersion blender or, working in batches, transfer the soup to a blender and puree until smooth, being careful not to fill the carafe more than half full per batch (keep the lid cracked to allow steam to escape). Rewarm the soup over medium heat and adjust the seasoning with additional salt and pepper. Ladle into 4 bowls and sprinkle with some cilantro and chopped cashews.

EASY CURRIED CAULIFLOWER SOUP

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir onion, carrots, red bell pepper, and garlic until tender and softened, 5 to 10 minutes. Add cauliflower to vegetable mixture and pour in chicken broth; bring to a boil. Cook soup until cauliflower is tender, about 10 minutes.
• Remove pot from heat and blend soup using a hand blender until smooth.
• Place pot over low heat and add curry powder, butter, hot sauce, salt, and pepper to soup; simmer until flavors have blended, about 15 minutes more.