Curry Cream of Cauliflower Soup
Warm up with a bowl of velvety Curry Cream of Cauliflower Soup, a perfect blend of aromatic spices and creamy comfort. This plant-based recipe transforms a humble cauliflower head into a luscious, nutrient-packed dish, enriched with the bold flavors of curry powder, garlic, and ground cumin. A swirl of coconut milk adds richness, while a splash of lemon juice brightens every sip. Prepared in just 45 minutes, this gluten-free and dairy-free soup is not only quick but also irresistibly satisfying. Serve it garnished with fresh cilantro for a burst of color and herbal freshness. Ideal as a hearty starter or a light dinner, this soup delivers cozy, aromatic goodness in every spoonful.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 4 cups Vegetable stock
- 1 cup Coconut milk
- 2 teaspoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons, chopped (optional) Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
Remove the leaves and stem from the cauliflower, then chop it into florets.
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-7 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic, curry powder, and ground cumin. Cook for 1-2 minutes, stirring constantly, until fragrant.
Add the cauliflower florets and pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat to a simmer.
Cook the soup uncovered for 15-20 minutes, or until the cauliflower is tender and easily pierced with a fork.
Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until creamy, then return it to the pot.
Stir in the coconut milk, salt, black pepper, and lemon juice. Adjust seasoning to taste, if needed.
Simmer the soup for another 5 minutes over low heat to let the flavors meld.
Serve hot, garnished with chopped fresh cilantro, if desired.
Nutrition Facts
Calories |
251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1739 mg | 76% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 13.8 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1272 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
