Curried cauliflower soup
Warm up with this delicious and easy Curried Cauliflower Soup recipe! Made with butter, onion, curry paste, cauliflower, potatoes, and vegetable broth for a comforting, spicy, and nutritious meal.
- 20 Jul 2024
- Cook time 40 min
- Prep time 15 min
- 4 Servings
- 6 Ingredients
Curried cauliflower soup is a flavorful, warming dish that's perfect for any time of the year. This recipe combines the robustness of curry paste with the creamy texture of cauliflower and potatoes, creating a comforting bowl of soup. Follow this guided recipe to make a delicious meal that can be enjoyed by family and friends.
Ingredients:
Instructions:
- Chop the onion finely.
- Peel and cube the potatoes.
- Cut the cauliflower into florets.
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and sauté for about 5 minutes or until it becomes soft and translucent.
- Stir in the curry paste and cook for another 1-2 minutes, allowing the flavors to blend.
- Add the cauliflower florets and cubed potatoes to the pot, stirring to coat them with the curry mixture.
- Pour in the vegetable broth and bring the mixture to a boil.
- Once it reaches a boil, reduce the heat to low and let it simmer for about 20-25 minutes, or until the cauliflower and potatoes are tender.
- Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
- Taste the soup and adjust seasonings if necessary. You may add salt and pepper to taste.
7. Serving:
- Ladle the soup into bowls. Optionally, garnish with fresh herbs, a dollop of yogurt, or a sprinkle of toasted seeds for added texture and flavor.
- Serve the soup hot with a side of crusty bread or your favorite accompaniments.
Tips:
- For a smoother texture, use an immersion blender to purée the soup directly in the pot. Alternatively, you can blend the soup in batches using a stand blender.
- If you like a bit of extra heat, consider adding a pinch of cayenne pepper or some freshly chopped chili to the soup.
- For a richer flavor, you can roast the cauliflower and potatoes in the oven with a bit of olive oil before adding them to the soup.
- To make the soup creamier, stir in some coconut milk or heavy cream at the end of the cooking process.
- Garnish with fresh cilantro or parsley to add a pop of color and freshness.
Your curried cauliflower soup is now ready to be enjoyed. Serve it hot, possibly with some fresh bread or a sprinkle of fresh herbs for added flavor. This nutritious and delicious soup is sure to become a staple in your kitchen.
| Nutrition Facts | |
|---|---|
| Serving Size | 610 grams |
| Energy | |
| Calories 190kcal | 8% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 7g | 19% |
| Sugar 9g | 9% |
| Fat | |
| Fat 3.98g | 5% |
| Saturated 2.11g | 7% |
| Cholesterol 9mg | - |
| Vitamins | |
| Vitamin A 54ug | 6% |
| Choline 120mg | 21% |
| Vitamin B1 0.26mg | 22% |
| Vitamin B2 0.23mg | 18% |
| Vitamin B3 2.50mg | 16% |
| Vitamin B6 0.78mg | 46% |
| Vitamin B9 150ug | 38% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 130mg | 147% |
| Vitamin E 0.20mg | 1% |
| Vitamin K 40ug | 32% |
| Minerals | |
| Calcium, Ca 72mg | 6% |
| Copper, Cu 0.23mg | 0% |
| Iron, Fe 2.01mg | 18% |
| Magnesium, Mg 60mg | 15% |
| Phosphorus, P 180mg | 14% |
| Potassium, K 1220mg | 36% |
| Selenium, Se 1.75ug | 3% |
| Sodium, Na 760mg | 50% |
| Zinc, Zn 1.06mg | 10% |
| Water | |
| Water 550g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |