Lately I’ve been receiving a lot of cauliflower in our farmers’ market boxes.
I don’t like wasting food, so a couple of weeks ago I decided to do something with the cauliflower and see if I could make it something I would enjoy- and enjoy it I did.
In fact I enjoyed it so much I’ve made this Curried Cauliflower Soup three times since that first time I made it. If that’s not an endorsement I don’t know what is.
If you don’t like cauliflower, this may well be one of those recipes that will change your mind about it.
Given our wedding is only 6 weeks away I’m trying to eat a little more healthily. That doesn’t mean cakes have been completely abandoned, but I do want to try and look my best in my dress without going overboard.
As far as I’m concerned, food is to be enjoyed, and I really don’t cope well trying to deprive myself of things. Life is too short to feel deprived of the food you love.
This Curried Cauliflower Soup fits the bill perfectly in terms of being healthy, nutritious and delicious.
Cauliflower is low in calories, high in fibre and vitamin C, and is a good source of iron, calcium and vitamins B1, B5 and B6. It also has wonderful anti-cancer properties, making cauliflower, along with other cruciferous vegetables, a wonderful inclusion to anyones diet.
And for more cooking inspiration, be sure to grab a copy of my free Ultimate Vegan Toolkit. It’s packed with my favorite plant-based recipes, cheat sheets, pantry guides, and more.
Curried Cauliflower Soup
- 1 tbs olive oil
- 1 brown onion peeled and chopped
- 1 desiree potato peeled and chopped
- 2 cloves garlic chopped
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 a red chilli chopped
- 1/2 leaves medium cauliflower removed and cut into small florets
- 1.25 litres of vegetable stock
- 1/2 cup low-fat natural yoghurt or dairy-free coconut yogurt
- Place a large saucepan or stock pot over medium-high heat and add the oil. Add the onion, potato and garlic and cook until the onion softens, around 5 minutes.
- Add the turmeric, coriander, cumin and chilli and cook stirring for 1 minute or until aromatic before adding the cauliflower and stock. Cover and bring to the boil and then reduce to a medium low simmer. Simmer, partially covered, for 15 to 20 minutes or until cauliflower is tender.
- Using a stick or immersion blender, blend the soup until smooth. Return the to a medium-low heat and stir in 1/3 cup of the yoghurt. Season with salt and pepper to taste and serve with an extra dollop of yoghurt and crusty bread, or for something slightly different, serve with pappadums.