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My review
Curried Cream of Cauliflower Soup
Allyson
"A rich and filling soup, perfect for cold winter nights."
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Ingredients
1 h 5 m servings 359 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 359 calories; 32.7 g fat; 15.1 g carbohydrates; 5.4 g protein; 90 mg cholesterol; 1391 mg sodium. Full nutrition
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Reviews
Read all reviews 5169 Ratings
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Most helpful positive review
2/29/2016
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. Ho...
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2/29/2016
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. Ho...
7/22/2016
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. Towar...
5/10/2016
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!!
3/9/2016
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. Ver...
10/17/2015
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
10/15/2017
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 Season...
10/3/2016
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.
4/3/2016
Very good base. I add chicken and leftover veg - spinach, mushrooms, carrots. Used more broth, less cream, or milk. Didn't purée.