Thursday, January 20, 2011

Curried Cauliflower Soup

You’re probably getting sick of all my cauliflower recipes, but cauliflower is delicious, versatile, and so good for you, so embrace it! I’ve been wanting to make a cauliflower soup for months now, but all the recipes I’ve seen have been rather disappointing. So finally, I just made up my own recipe, and it turned out beautifully. Cauliflower is an excellent part of the vegan repertoire because it gets super creamy when puréed, and tender but firm when roasted. The mildness of cauliflower also stands up well to a wide variety of flavors and cuisines, making it one of my vegan staples.

This soup is influenced by Indian flavors, but I think it would be delicious with Middle Eastern spices, simple garlic and onion, or roasted red pepper. Cauliflower also cooks very quickly, so this is a great weeknight recipe.

2 tablespoons olive oil
1 head cauliflower, cut into florets
1 yellow onion, diced
2 tablespoons garam masala
3 cups vegetable stock
1 cup coconut milk
Salt and pepper
Parsley or cilantro for garnish

Heat the olive oil in a large pot. Add the onion, and sauté until tender. Add the cauliflower and garam masala, and cook for 1 minute. Add the vegetable stock, cover, and cook until the cauliflower is tender, about 10 to 15 minutes. Purée the soup with an immersion blender (alternately, you could do this in a blender or food processor) until it is smooth. Add the coconut milk, and salt and pepper to taste. Garnish with cilantro or parsley. Serve immediately.


  1. I've made a very similar soup with a few apples tossed in! They complement the curry flavors really well.

  2. That is an awesome idea! I can't wait to try that