I love cauliflower!
It’s by far one of my favorite vegetables, which is strange because growing up I never really cared for it. I think cauliflower got a bad reputation when I was a kid because for the most part it was just steamed and served on a plate next to the other vegetable I didn’t like, broccoli. However, cauliflower is making a comeback and becoming quite the trendy vegetable.
I occasionally still steam cauliflower as a side dish for dinner, but that’s only when I’m feeling lazy. My favorite ways to eat cauliflower are mashed and pureed with some garlic and topped with parmesan cheese, roasted with different spices, and pulsed up into rice size pieced and used a replacement for rice. I find this method is particularly good with stir fry. Since I’m so in love with this vegetable I though I would try making curried cauliflower soup with it.
I’m a big fan of soup this time of year. It smells heavenly when it’s cooking and warms you up instantly when you eat it. I decided to add curry to this cauliflower soup to give it a little twist. I don’t cook using curry too often, but something about this warm exotic spice sounded appealing in my soup. To make the soup I sauteed a cup of diced onion and three cloves of garlic. Once they were softened and fragrant I added in 2 pounds of chopped cauliflower. Costco sells the perfect sized bag for this soup and the best part is it’s already cut for you! I then added my spices; curry powder, cumin, and coriander. I let them cooking in the pot for a couple minutes and then added in 2 cans of vegetable broth (chicken broth works too). I covered the pot and let the cauliflower simmer in the broth for about 20 minutes, until it was very soft and falling apart. To get this soup nice and creamy I used an immersion blender to puree the soup. You can use a regular blender, but I find the immersion blender much easier, plus no chance of the lid popping off while you are blending the soup. The finishing touches of this curried cauliflower soup were a 1/4 cup of light coconut milk and a 1/4 cup of non fat plain Greek yogurt. Both were added off the heat so they wouldn’t curdle and both of them gave the soup an extra rich and creamy flavor.
If you wanted to make this soup vegan, simply leave out the Greek yogurt. This curried cauliflower soup is very filling and is perfect served with a salad, grilled chicken, or some toasted bread. If you are a fan of curry and cauliflower this soup will not disappoint!
Curried Cauliflower Soup
- 1 1/2 t. extra virgin olive oil
- 1 cup yellow onion, diced
- 3 cloves of garlic, minced
- 2 pounds cauliflower, cut into chunks
- 2 t. curry powder
- 1/2 t. cumin
- 1/2 t. coriander
- 1/2 t. salt
- 2 (14.5 oz) cans of vegetable or chicken broth
- 1/4 cup light coconut milk
- 1/4 cup non fat plain Greek yogurt (optional)
- Salt and pepper to taste
- In a large pot over medium high heat saute the onion and garlic in the olive oil for several minutes until they are softened and fragrant.
- Add in the cauliflower, curry powder, cumin, coriander, and salt.
- Stir together and saute for a couple minutes.
- Add in the vegetable broth and bring to a boil.
- Once the mixture is boiling cover and simmer for about 20 minutes or until the cauliflower is very tender and falling apart.
- Turn off the heat and use an immersion blender to blend the soup until it is smooth.
- Stir in the coconut milk and Greek yogurt until it is all incorporated.
- Add more salt and pepper if needed.
- Serve the hot soup on it's own or with a salad, chicken, or toasted bread.
To make this soup vegan simply leave out the Greek yogurt.
I love that you made this creamy with coconut milk and yogurt–yum! I think cauliflower is my favorite vegetable, too, especially with a soup like this!
Thank you! The coconut milk and yogurt made the perfect substitute for cream.