Lately I’ve been receiving a lot of cauliflower in our farmers’ market boxes.
Cauliflower is one of those vegetables that doesn’t overly excite me, so it ends up sitting in the fridge and looking at me forlornly while I ignore it in place of vegetables that I prefer.
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.
Everything in moderation is the key, and even better if it’s healthy and delicious. (Be sure to grab a copy this free e-book if you need a little vegan cooking inspiration!)
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.
I’ve been getting creative with this little ingredient – making everything from cauliflower buffalo wings to this pumpkin soup with cauliflower rice.
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
Ingredients
- 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
Instructions
- 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.
Asmita says
This is such a wholesome soup! We love soups and salads at my house and will try this soon. Thanks for sharing.
Aunt Clara says
Although cauliflower is grown barely 3 hours from my home, unfortunately it almost never looks as pretty as that when it reaches our local supermarket. If it did I would probably use it more. I think I have only one cauliflower recipe in my blog. If I find a decent looking one I will give your recipe a try. I am a fan of everything curry.
Nami | Just One Cookbook says
I always love cauliflower and especially loved my mom’s cauliflower & tomato soup with shrimp in it. Your curried version sounds nice and comfy!
Lorraine @ Not Quite Nigella says
How exciting! Only six weeks away until your wedding! Will you share photos of it with us? 🙂
Jennifer says
It is very exciting. I can’t wait. I might share a few photos, if I like them 😀
Moya says
Cauliflower is a favourite vegetable of mine and love it in soup… even when I was a child I never refused to eat it! Wedding plans and honeymoon what an exciting time for you both. No diets before the wedding… but almost 25 years later, a few so called diets have been required! 🙂
Jen Laceda @ Tartine and Apron Strings says
OMG, Jen! Congrats on the shortlist inclusion! What an honour – esp from Cosmopolitan UK! Will head over there to vote soon…Anyway, I keep forgetting it’s winter in your neck of the woods, hehe! I just bought a whole head of cauliflower as well – perhaps I will grill it for now :), but your recipe is definitely bookmarked for Fall!
Jennifer says
Thanks Jen 😀 Grilled cauliflower sounds fantastic.
cc11 says
I am also always on the lookout for interesting cauliflower dishes (as I find it a touch dull) – so thanks for yet another one to try!
And in regards to dieting before my wedding, all I changed was no longer eating past 7pm, which helped me slim down a little but other than that I didn’t change what I actually ate. Looking back I would have liked to tone up a little more but I didn’t feel the need back then.
Jennifer says
Your tip of not eating past 7pm is a great one. I’ll have to try it 😀
Rosa says
A gorgeous combination and soup! Lipsmackingly good.
Cheers,
Rosa
Laura (Tutti Dolci) says
Cauliflower with curry is one of my favorites. This soup looks scrumptious!
Helen says
The soup sounds lovely. Another option if you’re not too fond of the texture of cauliflower, is to bake it in the oven in olive oil (with other veggies if you like). It browns up nicely and gets a lovely nutty flavour.
Jennifer says
Your suggestion of roasted cauliflower sounds fantastic Helen 😀
Choc Chip Uru says
Cauliflower is the best my friend, and I love it in this form 🙂
Cheers
Choc Chip Uru
Suzanne Perazzini says
I love the sound of this soup with all those spices. I think of cauliflower as a bit tasteless but recently I have come across and made some surprising recipes with it as a substitute for couscous and rice when processed really finely.
Rachael says
Yay! I too have had an over abundance of cauliflower in my farmer box and there is just so much cauliflower two people can eat in a week. I’ve made three different soups using cauliflower, and I didn’t want to do a creamy cauliflower soup. But this recipe looks brilliant. Next cauliflower will be curried and souped!
Carole says
I love cauliflower and curry, so will definitely be making this.
Six weeks! That is just around the corner. 🙂
Elizabeth says
I’ve never been big on cauliflower (bad memories of cauliflower as a kid) but this looks good, I think I’ll give it a try while they’re in season!
Jaejaejae says
Looks delicious. I’m trying this one!
Claire @ Claire K Creations says
Oh Jen we are so alike.
My theory was – why would I want to deprive myself, get really skinny and then look at the photos and think ‘I’ll never look like that again!’
I just wanted to look like me.
I do terribly with deprivation and I think what’s the point of life if you can’t have the things you enjoy (in moderation!)?!
Jennifer says
Exactly! Of course I want to look the best I can on my wedding day, but ultimately I still want to look like me. 🙂 I’m glad I’m not the only one who isn’t into depriving themselves just so they can be teeny tiny. Besides, life is too short not to be able to make chocolate cake and eat it too 😀
Theresa Stinson says
OMG, I so cannot wait to make this. And I’ve got half a cauli sitting there just waiting for it to be made into soup!!
Martyna @ Wholesome Cook says
Sounds fantastic! I’ve always liked cauliflower but it can be a little light on flavour and smells funny when cooking… the spices would make the flavour and fragrance much more palatable! Great idea!