Curried cauliflower soup

A fragrant, colourful and delicious cauliflower soup.

  • 45 mins cooking
  • Serves 4
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Curried cauliflower soup
  • 2 tablespoon olive oil
  • 2 tablespoon butter
  • 1 large onion, coarsely chopped
  • 4 clove garlic, peeled and chopped
  • 2 tablespoon medium-heat curry powder
  • 400 gram (2 large) floury potatoes, peeled and coarsely chopped
  • 4 cup chicken stock (or vegetable stock, if preferred)
  • 600 gram (1 small) cauliflower, trimmed and coarsely chopped
  • 1/2 cup sour cream
  • salt and freshly ground black pepper
  • 1/4 cup chopped fresh coriander or parsley


Curried cauliflower soup
  • 1
    Heat a large saucepan and add the oil and butter to melt. Add the onion and cook over a low heat for 10 minutes until softened but not browned. Add garlic and curry powder and cook for 1 minute.
  • 2
    Add potatoes and stock and bring to the boil, then turn down heat and simmer for 10 minutes or until potatoes are very soft. Add cauliflower and simmer for 10 minutes, until tender.
  • 3
    Stir in sour cream. Purée mixture in a blender or food processor until smooth. Season with salt and pepper to taste and scatter with coriander or parsley.

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