New This Month

Curried Cauliflower Soup


You can make vegetable soups rich and smooth without using flour or cream. Puree half of the cooked vegetables in your blender or food processor, then add to the soup.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2003


  • 1 head cauliflower (about 2 1/4 pounds), cut into florets (about 6 cups)
  • 2 tablespoons vegetable oil
  • Salt
  • 1 tablespoon butter
  • 3 onions, sliced 1 inch thick
  • 1 1/2 teaspoons curry powder
  • 4 cups water
  • 2 cups reduced-sodium canned chicken or vegetable broth
  • 2 tablespoons fresh parsley


  1. Preheat oven to 450 degrees. On a baking sheet, toss cauliflower with vegetable oil and 1 teaspoon salt. Spread out, and roast until the florets turn brown, about 25 minutes.

  2. In a medium saucepan, melt butter over medium-high heat. Add onions, and cook until soft, about 5 minutes. Stir in curry powder, cauliflower, water, and broth; cover, and bring to a boil. Uncover, lower heat, and simmer 5 minutes.

  3. Using a slotted spoon, transfer 3 cups cauliflower to a bowl, and set aside. Put remaining florets into a blender or food processor, add 1 teaspoon salt, and process until smooth. Stir puree into broth in pan, and reheat if necessary. Ladle soup into bowls, and top with reserved florets and parsley.

Cook's Notes

Serve this soup with toasted ham or cheese sandwiches on whole-grain country bread.

Reviews Add a comment

  • MS12137482
    21 SEP, 2013
    Sorry. Found it bland even after tripling the curry powder & adding cumin.
  • littlefarm
    11 JAN, 2010
    I made this when I first saw it in Everyday Food. This soup is so wonderful. People in my family who hate Cauliflower even ate and loved this soup! A great winter treat!
  • taybot
    16 MAY, 2008
    This soup is really easy to make, but I felt it was missing sometihng. Maybe add some spice, or even coconut to go with the curry flavour? I prefer the curried carrot soup on this website!
  • PeakToCreek
    31 MAR, 2008
    Very good! and easy to boot. The roasted cauliflower is awesome. I had to forego the chicken stock due to Easter fasting, and though I am sure it is even better with it, feel it wasn't missed. Yum
  • lbs12345
    13 JAN, 2008
    This is the first time that I've attempted to cook living out on my own- the soup came out amazing and it was so easy to make!!
  • MS10050535
    14 NOV, 2007
    This soup is delicious and so is the roasted caulifower. Try to save some for the soup!