Creamy Curry Cauliflower Soup

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curried cauliflower soup

Yield: 4-5


  • OIl
  • 1 large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 head cauliflower, divided into florets
  • 1 tablespoon curry powder
  • 3 cups chicken or vegetable stock
  • salt and pepper to taste
  • 1 cup coconut milk
  • 1/4 cup dukkah
  • coriander leaves for garnish


Heat a generous film of oil in a large saucepan and gently cook the onion and garlic until tender.  Add the cauliflower to the pan and along with the curry powder and stir over a medium heat for 2 minutes. Pour over the stock, season with salt and pepper, bring to the boil and then reduce to a simmer for 15-20 minutes.  Puree the soup with a hand blender or in batches in a blender.  Add the coconut milk and gently heat without boiling.  Taste and adjust seasonings as needed.
Serve sprinkled with dukkah and coriander leaves.


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