A hearty soup that will keep you full on chilly winter nights.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 head cauliflower, cut into florets
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 tablespoon butter, cut into small pieces
- 1 large yellow onion, diced
- 1 teaspoon chopped garlic
- 1 teaspoon curry powder
- 1 teaspoon cayenne pepper
- 1 teaspoon ground turmeric
- 1 quart chicken stock
- 1 cup heavy whipping cream
- salt and ground black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- 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
| Calories | 359 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 90 mg |
| Dietary Fiber | 5 g |
| Protein | 5 g |
| Saturated Fat | 17 g |
| Sodium | 1391 mg |
| Sugars | 6 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
An excellent and healthy soup! I reduced the cayenne pepper in half and did not add any cream or milk. I also doubled recipe! Its a keeper!
I have made it with coconut milk (the kind in the carton) and with evaporated milk. Both were delicious. I did cut the cayenne in half. I made it for the family over the holidays. It was very popular.
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
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.
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 like some heat in my foods and used less than 1tsp cayenne but still too hot. Was unable to eat it.
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.
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.
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.
Great recipe. But don’t just roast the cauliflower — roast the onions and garlic too. I roast all veggies — it makes the flavor amazing!
I added 2 cups of grated texmex cheese added another layer of smoothness
My family and I loved this soup just as written. I added the 1 teaspoon of cayenne and it was sooooo good.
No changes. Will make it again.
Added curry paste to make it have more of a kick, left out cream. Very delicious!
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.
I found it too spicy, I do like a good curry but this one was a tad to hot
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!!
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.
Delicious! Spicy! Wonderful!
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.
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.