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+ servings

Cauliflower Soup

Creamy and delicious cauliflower soup with Indian spices. Don't forget to check out our step by step photos and tips above!
Course Soup
Cuisine Indian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 - 8 servings
Calories 278kcal


  • 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


  • 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.


  • 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.


Calories: 278kcal | Carbohydrates: 16g | Protein: 9g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 2mg | Sodium: 1013mg | Potassium: 686mg | Fiber: 3g | Sugar: 4g | Vitamin A: 16IU | Vitamin C: 60mg | Calcium: 97mg | Iron: 4mg