Rating: 4.5 stars
109 Ratings
  • 5 star values: 78
  • 4 star values: 24
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 0

A rich and filling soup, perfect for cold winter nights.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

  • Toss cauliflower florets with vegetable oil and 1 teaspoon salt in a bowl; spread onto a baking sheet.

  • Roast cauliflower in preheated oven until browned, about 25 minutes.

  • Melt butter in a saucepan over medium high heat. Saute onions in hot butter until soft, about 5 minutes. Stir garlic into the onion and continue to cook until fragrant, about 2 minutes more; season with curry powder, cayenne pepper, and ground turmeric. Cook the seasoned onion mixture, stirring continually, for 5 minutes more.

  • Stir roasted cauliflower with the onion mixture. Pour stock over the cauliflower mixture. Place a cover on the saucepan and bring the stock to a boil. Immediately remove the cover, reduce heat to low, and cook at a simmer until the liquid reduces slightly, about 10 minutes.

  • Puree mixture in the saucepan with an immersion blender until mostly smooth. Stir cream into the soup; season with salt and pepper. Ladle soup into bowls and garnish with parsley.

Nutrition Facts

359 calories; protein 5.4g; carbohydrates 15.1g; fat 32.7g; cholesterol 89.9mg; sodium 1390.9mg. Full Nutrition