This simple soup made with curried cauliflower is incredibly flavorful thanks to the roasted cauliflower, onions, and potato.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 large head cauliflower, coarsely chopped
- 2 medium white onions, halved and thinly sliced
- 3 tablespoons olive oil
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons ground coriander
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons salted butter
- 4 cloves garlic, crushed
- 1 large potato, with skin, cut into 1-inch pieces
- 1 teaspoon ground turmeric
- 1 (32 fluid ounce) container vegetable stock
- 2 tablespoons sliced almonds
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place cauliflower and onions on a baking sheet. Drizzle with olive oil and sprinkle with cumin, coriander, salt, and pepper; mix to coat.
- Place in the preheated oven and roast until cauliflower is browned and cooked, but not too soft, about 25 minutes.
- While cauliflower is roasting, melt butter in a large saucepan over low heat. Add garlic and cook until fragrant, about 3 minutes. Stir in potato and turmeric. Add stock and increase heat to medium; bring to a simmer. Cover and cook until potato is soft, about 10 minutes.
- Remove cauliflower and onions from the oven. Place 1 cup cauliflower in a bowl and set aside. Add remaining cauliflower and onions to the soup. Return soup to a simmer and cook until flavors have melded, about 5 minutes.
- While soup is simmering, place almonds in a dry skillet over low heat. Cook, stirring frequently, until golden, 3 to 5 minutes.
- Puree soup with an immersion blender until smooth. Adjust seasoning as needed. Ladle into bowls, add reserved cauliflower, and top with toasted almonds.
Nutrition Facts
| Calories | 329 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 9 g |
| Protein | 8 g |
| Saturated Fat | 5 g |
| Sodium | 967 mg |
| Sugars | 8 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
A little different, but very delicious
I made it exactly according to the recipe with one exception – I substituted chopped roasted cashews for sliced almonds. I did this because I didn’t have almonds and I did have roasted cashews. My family loved the soup. The flavor of the cashews complemented the flavor of the soup. I’m so glad to have this wonderful recipe. Thank you for sharing it.
I also added some leek and the result was delicious.
This was a nice recipe but it wasn’t a particularly delicious recipe. I would suggest adding more spices when you make it because it just tasted sort of bland. It had a nice texture though
excellent recipe, I added some additional hot sauce and had it with self-made flatbread
Mine came out very thick so I added another portion of vegetable stock to it. Otherwise, the flavors were excellent. Just a bit of salt and pepper here and there according to who was eating it.
Delicious! I pretty much followed the recipe to the letter except I used only 1 large onion (2 seemed like a bit much) and I omitted the slivered almonds (didn’t have any on hand). The spice flavours were strong but not overpowering. The recipe is *definitely* a keeper! Thanks for sharing!
really good
11.8.19 What a smooth, creamy, savory, and somewhat rustic soup. I don’t think cauliflower on its own has a lot of taste, roasting certainly helps, but that’s OK. The curry flavor adds a lot of interest and is the star, and it indeed shines! The potato did a great job adding texture and thickening. Served today with a scoop of tuna salad on lettuce along with fresh sliced tomatoes, hard boiled egg slices, and crackers Since this is pureed, I also can see this served cold as an appetizer in a small bowl. Thanks for sharing your recipe, it gets a thumbs up in this house.