Curried Cauliflower Soup
OMG get this curried cauliflower soup down you and throw away any preconceived misconceptions that soup is boring. Soup is an incredibly nourishing and satisfying dish that deserves so much more love. It pains me when people dismiss it as it’s also an amazing way to use up a load of veggies and spices. We don’t bin food here.
Like my thai squash soup, this curried cauliflower soup is a big hug in a mug and will get you properly prepared for the colder seasons. Use this recipe as your acceptance that Autumn is upon us and it’s the rule to enter the season eating something orange. Pumpkin spiced lattes don’t count.
For more lunch and dinner inspo, check out all my recipes here. Or if you’re on a soup roll, try my french onion soup. This one is a winner purely because you get a slab of melted cheese and baguette to go with it. You will also find a lot of spud based recipes so mentally prepare yourself for this. I LOVE A SPUD.
Ingredients
- 1 head of cauliflower, cut into florets and roughly chopped (keeping a few back for garnish)
- 1 large brown onion, diced
- 1 carrot, roughly chopped
- 2 cloves garlic, chopped
- 1 large sweet potato, peeled and roughly chopped
- 1 red chilli, chopped
- 300ml oz vegetable stock
- ½ tbsp curry powder
- 1 tsp turmeric
- 2 tbsp yoghurt
- Small bunch of coriander
- Vegetable oil
Method
- In a large saucepan over medium heat, add in a drizzle of vegetable oil and begin to sweat off the carrot, onion and garlic. After 3-4 minutes, add in the cauliflower, sweet potato, chilli and spices. Season well with salt and pepper, then continue to fry off for a few more minutes.
- Pour in the vegetable stock and allow to bubble away for 10-15 minutes until the vegetables are cooked through and tender. Pour the mixture into a blender (or use a hand blender in the pot) and blitz until smooth, adding in the yoghurt to help it blend.
- While the soup is simmering, preheat the oven or airfryer to 180ºc/350ºf and toss the reserved cauliflower florets in a drizzle of oil, salt and pepper. Roast in the oven for 10-15 minutes or airfry for 8-10 until turning golden brown.
- Taste and adjust seasoning as needed, then serve up in large bowls and top with a few of the cauliflower florets, a few slices of chilli and some chopped coriander.