Rich, creamy, and perfumed with spices, this velvety smooth soup is my new favorite way to cook with cauliflower.
Actually, cauliflower is one of my favorite vegetables for soup, because it cooks down so wonderfully tender, making it perfect for blending into a creamy puree.
Cauliflower’s very neutral flavor loves to be punched up with bold spices like curry and citrusy cardamom; add a pinch of cayenne if you want to crank up the heat. See my tips for speeding up this recipe—and even making it vegan—below.
Frequently Asked Questions
What does it Taste Like?
This cauliflower soup is bursting with Indian spices with cardamom, curry powder, and turmeric. It’s also made with coconut milk which gives the soup a delicious creamy and decadent texture without being heavy or too rich.
Is it Spicy?
No, this isn’t a spicy soup although you can easily adjust that with the level of curry powder you use or add in some cayenne pepper 1/4 tsp at a time to taste.
If you really love a spicy kick then garnish with some freshly sliced red chili on top!
How Long Does it Take to Make this Soup
This soup is super easy to make, I love to fry some small cauliflower florets and cashew nuts in a few spices for the topping first, it only takes a couple of minutes.
The rest of the soup is ready in just 30 minutes so it’s super quick and easy perfect for lunchtime or a speedy dinner!
Is Cauliflower Soup Healthy?
Yes, this recipe is heathy! All the spices, garlic and ginger are super nutritious and there’s no cream involved here. If you prefer you can opt for a low- fat coconut milk to make the recipe even lighter.
Does it Freeze Well?
Yes, you can freeze this soup in suitable containers then thaw completely before reheating.
You can also store the soup in the fridge for up to 3 days.
How to Make Cauliflower Soup
1. Fry 1 cup of small cauliflower florets in the spices for a few minutes until starting to brown.
2. Add the cashew and stir to combine, fry for a few minutes more then set aside.
3. Add the olive oil, onion and remaining spices to the Dutch oven and saute.
4. Next add the ginger and garlic and saute for a few minutes more.
5. Add the cauliflower, broth and coconut milk.
6. Bring to a simmer, cover and cook until cauliflower is tender.
7. Next, puree the cauliflower soup until smooth and creamy.
8. Stir in the yogurt and serve.
Serving Suggestions
I love to serve this soup topped with fry cauliflower, cashew and fresh cilantro. It’s super delicious and adds texture and crunch to the soup.
You can also serve this with lots of crusty bread for dunking or with crunchy croutons on top!
Tips and Ideas for Making Cauliflower Soup
- If you want to lose a step, you can totally skip toasting the smaller cauliflower florets and cashews, and simply top the soup with roasted cashews and cilantro.
- If you like your curry extra spicy, add an extra teaspoon of curry powder, or start with ¼ teaspoon cayenne pepper and work your way up.
- If you’d like to make this soup vegan, swap out the chicken broth for vegetable stock, and trade the whole milk yogurt for plain unsweetened coconut yogurt.
If you love this recipe try these out!
If you’ve tried this Cauliflower Soup recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Cauliflower Soup
Ingredients
- 1 head cauliflower cut into florets
- 2 tsp. curry powder
- 1 tsp. kosher salt divided
- ½ tsp. ground cardamom
- ½ tsp. turmeric
- ½ tsp. black pepper
- 3 Tbsp. olive oil divided
- ½ cup roasted salted cashews
- 1 medium onion diced
- 5 cloves garlic minced
- 2 tsp. minced fresh ginger
- 4 cups chicken broth
- 1 cup coconut milk
- 1 cup whole milk Greek yogurt
- Cilantro leaves for garnish
Instructions
- Cut cauliflower to yield 1 cup small florets; set remaining cauliflower florets aside.
- Stir together curry powder, ½ teaspoon salt, cardamom, turmeric, and pepper.
- Heat 2 tablespoons oil in a Dutch oven over medium heat. Add 1 cup of small cauliflower florets and 1 teaspoon spice mix.
- Cook, stirring occasionally, until cauliflower is lightly browned, about 3 minutes. Add cashews; cook 2 minutes more. Remove from pan using a slotted spoon. Set aside.
- Add remaining 1 tablespoon oil to pan with onion and remaining spice mix. Cook, stirring
- occasionally, until onion is softened, about 6 minutes. Add garlic and ginger; cook 2 minutes more.
- Add remaining cauliflower, broth, and coconut milk.
- Bring to a simmer; cover, and cook until cauliflower is tender, about 20 minutes.
- Puree soup using an immersion blender or regular blender. Stir in yogurt.
- Garnish servings with cilantro and reserved cauliflower florets and cashews.
Notes
- If you want to lose a step, you can totally skip toasting the smaller cauliflower florets and cashews, and simply top the soup with roasted cashews and cilantro.
- If you like your curry extra spicy, add an extra teaspoon of curry powder, or start with ¼ teaspoon cayenne pepper and work your way up.
- If you’d like to make this soup vegan, swap out the chicken broth for vegetable stock, and trade the whole milk yogurt for plain unsweetened coconut yogurt.
