A rich and filling soup, perfect for cold winter nights.
Love this simple and versatile recipe. After a few tries - my edits are to increase the curry and turmeric, eliminate the cream entirely and add a full tsp of salt and pepper before blending. Homemade chicken stock makes it best, but the roasted cauliflower adds plenty of flavor and creaminess.
Read MoreIt’s an ok recipe. I think it needs a bit more flavor. I enjoyed it with some jasmine rice.
Read MoreLove this simple and versatile recipe. After a few tries - my edits are to increase the curry and turmeric, eliminate the cream entirely and add a full tsp of salt and pepper before blending. Homemade chicken stock makes it best, but the roasted cauliflower adds plenty of flavor and creaminess.
This soup is amazing! I used milk instead of cream, and used a few potatoes to thicken it up. My son keeps asking me to make it again, it's a real hit!!
This recipe was so delicious. Ive been wanted to make something out of cauliflower for the longest because Ive never worked with it before. This was perfect. It was so flavorful and tasty. Towards the end, because I didnt have that puree thing, I decided to mash it with a potato masher and then I threw 3-4 cups in the blender. As for the rest I left it alone because I did like those little bites of cauliflower in the soup. It is pretty spicy but I liked it that way. For those of you who want a little kick, but not too much I would cut the cayenne down to 1/2 teaspoon. Overall, Im in love. Definitely making this again sometime soon.
I used whole milk instead of cream and would cut the cayenne down to maybe 1/2tsp next time. It was fantastic and will make again
Very good. As others suggested, I increased the curry and turmeric and deceased the cayenne. I didn't have heavy cream so I used a can of light coconut milk and some greek yogurt instead. Very tasty.
I made this tonight. The flavor was delicious, salty, spicy, buttery, and not too heavy. I did think the texture was far more thin than the picture indicated. I substituted coconut milk for heavy cream, because I don’t like extremely heavy cream soups. It added just a little touch of sweetness. The cayenne was the perfect heat. Next time I’ll try with coconut milk again but also add a second head of cauliflower, so there is a guaranteed amount of purée and chunks.
Very good base. I add chicken and leftover veg - spinach, mushrooms, carrots. Used more broth, less cream, or milk. Didn't purée.
I tossed everything into a slow cooker for four hours on high. At the end, I blended all of it. Easy, tasty, and perfect with garlic toast. And the next day over rice.
Great soup! When I tasted this soup I couldn't help but smile. I so enjoyed each spoonful. The ONLY thing I changed was instead of plain curry powder I used Ocho Rios brand Jerk Curry Seasoning because that is what I had on hand. I will continue to make this soup and try adding mushrooms, chicken, broccoli, whatever I feel would compliment the ingredients.
Only thing I changed was I grilled a chicken breast and diced it and added to the soup. I would use less cayenne pepper the next time.
Good recipe but it was way too spicy. Will need to reduce the cayenne pepper next time.
This was delicious!!! I will definitely make this again. I did reduce the cayenne pepper to 1/4 tsp since I don't like things too spicy. And, I used whole milk instead of whipping cream. It turned out just fine.
I added chili pepper just a bit and it still had a great kick! I also cut out the cream, used a small can of evaporated milk
Amazing. I ended up using an extra teaspoon of curry, kept the full teaspoon of cayenne (we love spicy), and more or less caramelized the onions in a bit more butter as the cauliflower was baking. I put the cauliflower on broil for 5 minutes as I mixed up the spices into the onion because the cauliflower didn't brown up fast enough. The first time I made it, the head of cauliflower was so big it ended up filling almost my entire 6 quart pot, compared to the second time around when I used a smaller one and it only made just half the pot. Next time I'll be doubling the amount! Family loved it!
Great recipe. But don't just roast the cauliflower -- roast the onions and garlic too. I roast all veggies -- it makes the flavor amazing!
Good taste & So delicious and yummy -Amazing recipe. i also made this cheese.
Doubled the recipe. No Changes. Rated top soup ever made by my son in law. Everyone liked it. Only suggestion received was cut the heat a little. Second day even better.
This is by far the BEST soup recipe I've found. I've made it a few times in less than a week and can't get enough. I've had curry in North and South America, Asia and Europe and even in India and never had better. I've even substituted potatoes and it was still good
Think we made this exactly as directed; well, maybe a bit more curry than called for. The quality of the curry powder's going to be important in this recipe. Spicy and creamy: all kids and adults loved it.
I used milk instead of the cream but that was all I changed and I loved it. Will definitely make again !!!!
I found this super yummy. I cut the cayenne to 1/4 tsp. because the rest of my family does not share my love for all things spicy, and this was a perfect compromise. A quick, easy and delicious recipe. I will be making this again!
This was really good. For me, 1/2 tsp cayenne was enough. I have also used 1/2 butternut squash and 1/2 cauliflower and that is wonderful, too.
Loved it! Didn't have cream on hand so I subbed almond milk - lower in fat, just as great in taste!!
Took this to a Soup Night celebration and it was a big hit. Used more curry and less cayenne. Also substituted vegetable broth for the chicken broth (to accommodate my vegetarian friends) and half-and-half for the whipping cream. Really tasty!
Added more pepper than in the recipe - OOPS just a little hotter than planned guess I'll be eating this batch alone. Easy to make and added a new kitchen appliance to my arsenal. This is nearly as good as I've had at restaurants, I'm sure it was me I'll just have to try and try again until I get it right.
I started one recipe then switched to this only change was 3/4 cup grated carrot and 2 stalks of celery. As with one other reviewer I like spicy but I did find it a tad to hot, will cut cayenne to 1/2 tsp next time, and there will be a next time. Thanks
This soup took a bit longer to make because of the step of roasting the cauliflower in the oven but it was worth it to get that roasted flavor. I cut down on the pepper as other cooks did and put in more curry . I will be making this again!
Very tasty! I made it vegan for my brothers by leaving out the cream and adding coconut milk instead. I also added potatoes and red pepper and LOTS of ginger. I definitely didn’t think it was too spicy seemed just right to me.
It’s an ok recipe. I think it needs a bit more flavor. I enjoyed it with some jasmine rice.
I like Indian food medium heat and I would say this was very spicy. 1/4 tsp of cayenne would have been good.
Like the other reviewers, I definitely recommend using less (or even no) cayenne pepper - it’s far too spicy otherwise! Other changes I made included substituting turmeric with nutmeg (because I had no turmeric), adding two extra teaspoons of curry powder, and since I only had half a cauliflower I added two large potatoes and used less of the stock too. I also don’t have a blender or anything like that, so after the vegetables were soft enough I just used a potatoes masher. Super yummy served with garlic bread!
This is a very tasty soup! I added more curry and shredded cheese for protein, as well as sliced mushrooms. Definitely a keeper!
Great winter soup! I made some minor changes - I cleaned out veggie scraps from the fridge, so I also roasted some left over broccoli florets with the full head of cauliflower florets. I also added some yellow, red and orange peppers to the onion mix, substituting Canola oil for butter. I kept the spices the same measure. I didn't use cream, but added milk which was fine but in after thought, would consider light coconut milk instead. All in all, very tasty with the right heat of spice for my palate.
We love this recipe. I doubled it by adding a whole broccoli and a couple small peppers and we grilled them as well. We added a couple cups of shredded cheddar cheese but used a lighter cream. Next time we will half the cayenne pepper and double the curry powder. It’s a great recipee for using up the vegetables in your fridge.
Delicious soup. I did what most reviewers did by reducing the amount of cayenne to 1/4 tsp. I followed the rest of the recipe to a tee!!!!
I don't change the recipes posted. I like to review it as written. Great recipe! Roasted cauliflower is now on my favorites list. I did break out in a bit of a sweat eating this and I mean that in a good way!
Omg, I’m finally able to do a review on something I’ve made. Not because the recipes weren’t good, but because I usually mess something up. This soup is impossible to mess up. So easy. The only thing I did different was use milk instead of heavy cream, due to calories. It is truly the ‘best’ soup I’ve ever made! I will be adding this soup to my regular recipes. It is so worth trying!!
Good taste, but way too spicy. I used 1/2 tsp cayenne and it was still too much. I would use 1/4 tsp or less next time.
This is the best cauliflower soup I’ve ever made or eaten. I like the spiciness of the soup. I’d make it again and not before to long. I floated some high quality butter-garlic crotons as a garnish.
Delicious! I like spicy heat, but I would reduce the cayenne to 1/2 teaspoon. No doubt will make it again!
I didn’t have any turmeric so I just eliminated it. And I used condensed nonfat whole milk instead of the cream. I reduced the amount of cayenne but it was still very spicy. I like spicy but if you don’t perhaps reduce even more. I used about 1/2 tsp.
I made no changes this time. When I make it again, I will try it using milk instead of heavy cream. Definitely cut back on the cayenne by half. This soup has a kick to it that I wasn't expecting but also a great flavor.
Outstanding!! The only change I made was to cook the onion mix after adding seasoning for 1-2 mins. I was afraid that he seasoning had absorbed too much moisture and would burn. Also, I added chopped chicken breasts (3) after purée for extra protein. Amazing flavor!!!!!
Spicy. This is my favorite. It took a few visits to get used to and then I just loved it.
This recipe was great. Quite spicy, but that's the way we like it. The next day I added some broccoli and sweet potato to make the left overs go further. Delicious.
The dish turned out great. I added more garlic , of course. I also only used about 1/3 tsp cayenne and it was still pretty hot, don’t think I could have handled more. I did not use cream or milk ( lactose intolerant), the cauliflower made the soup creamy enough. Overall, great healthy soup with a kick!
I LOVE this recipe. The only changes made were due to my not having some of the ingredients. It is very flavorful and I will make it again and again. Thanks for posting. :)
Very tasty soup, indeed. I substituted Greek yoghurt for the heavy cream, which gave it a different flavor twist (and significantly fewer calories).
Outstanding, Have made it three times. Next time will double the recipe as it goes quickly
Very good and filling. We froze some to see how it comes out. Looking forward to having this again.
This recipe was delicious and I will definitely use again. I only made a few adjustments. I used less than a full teaspoon of cayenne and found that it was still pretty spicy and I love spice. I changed the amount because I know my curry powder is spicy so just be caustious with that. I also added carrots which added a touch of sweetness and celery. Pretty much whatever vegetables I had in my fridge that I needed to get rid of. Soo tasty. Thanks Allyson.
Excellent flavor! I followed the recipe nearly exactly, didn't use quite as much cayenne as called for. It was plenty spicy for me with just a quarter teaspoon of cayenne.
Vegetarian/vegan method. Toss the chopped cauliflower, a chopped shallot or onion ( I used a shallot)& minced garlic in Olive oil and salt. Roast veggies in oven for approximately 25 mins stirring half way. Melt butter/oil (I used butter) in a pot and toss in the seasoning and stir for about one minute. Stir in 2 litres of vegetable broth. Add the roasted veggies and add one cup of rinsed lentils. I used red and they were delicious. Cook until lentils are soft. The family loved this and I quote "this one is a keeper". Enjoy!
I made it exactly as written, with the exception of reducing the roasting time in the oven as they were starting to be too overdone / burnt). It’s fantastic!! Will be a staple soup for me going forward.
I made this to the recipe and it was delicious however next time I will cut the cayenne back to a 1/2 tsp. as everyone in my family found that it overpowered the other flavours and it was too spicy.
I followed the recipe exactly and found the soup to be too spicy for my family. Next time, I'll use less cayenne. Other than that, this turned out to be delicious and I'll definitely make it again.
This was a great soup! I added a couple of peeled red potatoes, and chicken bullion. I didn't blend it with an immersion blender, just mashed everything up with a potato masher, which gave it a nice creamy texture and left a lot of nice chunky veggies. It was spicier than I expected, but really good.
I make this at least once a month (without the cream) as my guilt free lunch or whenever snack. It is so delicious I just can't even... don't hesitate, just make it. I'm sure it's delish with cream too, just trying to cut back on the fat and I just love real butter too much to omit that.
Excellent! I made it exactly as stated and the only thing I would do differently is cut the cayenne to one half teaspoon.
My family and I loved this soup just as written. I added the 1 teaspoon of cayenne and it was sooooo good.
I'm a big curry fan and I enjoy doing roasted vegies so this was a match made in heaven. I changed it up by roasting everything (added carrots) with the oil and all the spices till everything was just browning then transferred to the stove top pot and added vegetable ( I'm plant based) broth bringing it to a boil and hitting it with the immersion blender then adding coconut milk.
Great soup. would use a smaller onion, added a couple ribs of celery and a couple carrots. blended it. REALLY good. will make again!
A definite keeper, with one sub: 1% milk plus a blended potato or two instead of cream. Served with coconut yogurt and croutons. Heavenly.
Very flavorful and hearty soup. I found it to be a bit too spicy and my husband thought it was way too spicy. Next time I will make it more mild. Great soup to have during a cold, I suspect. Also, I had no heavy cream on hand and couldn't justify a trip to the store for it; so I used half cup of milk and about a third cup of sour cream instead. Thank you.
Took this to a Soup Night celebration and it was a big hit. Used more curry and less cayenne. Also substituted vegetable broth for the chicken broth (to accommodate my vegetarian friends) and half-and-half for the whipping cream. Really tasty!
This was very good. Used skim milk instead of cream. Made a small pot and just covered cauliflower with the broth. Didn’t need to thicken. Added Swiss cheese and bacon bits when serving
Used whipping cream instead of heavy cream. This recipe had lots of flavor. Very satisfying!
My 12 year-old loves this. Used olive oil before roasting and only 1/4 of the cayenne.
This soup was great but I used half the cayenne and it still had a bite. I’ll make it again with a third of the cayenne
