Olive Magazine
Spicy Cauliflower Soup Recipe

Spiced cauliflower soup

Published: December 31, 2018 at 11:06 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Our creamy cauliflower soup is spiced with curry powder for a low-calorie veggie winter warmer

  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal163
fat9.8g
saturates2.3g
carbs11g
sugars7.8g
fibre5g
protein5.1g
salt0.7g
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Try our cauliflower soup then check out our best soup recipes, including spiced parsnip soup, vegetarian cauliflower chowder and mushroom soup. Looking for a weekend kitchen activity? Bake a batch of these homemade bread rolls to serve on the side.

Ingredients

  • 1 large (about 450g) cauliflower, tough outer leaves removed
  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, thinly sliced
  • 1 tbsp medium curry powder
  • 1 litre vegetable stock
  • 100g greek yogurt
  • ½ lemon, juiced

Method

  • STEP 1
    Trim all of the florets from the cauliflower and cut into chunky pieces, keeping back 2 of the nicer florets for later. Finely chop the stem.
  • STEP 2
    Heat the vegetable oil in a large pan and cook the chopped cauliflower florets and stem with the onion over a medium heat for 10 minutes, stirring regularly, until the cauliflower is deeply golden. Tip in the garlic and cook for 2 minutes, then add the curry powder and cook for 1 minute. Pour in the vegetable stock and simmer for 20 minutes until the cauliflower is starting to break down. Stir through the yogurt, then use a stick blender to whizz until completely smooth.
  • STEP 3
    Use a sharp knife or mandoline to very thinly slice the 2 cauliflower florets you kept back. Gently toss them with a little seasoning and the lemon juice. Pour the soup into bowls and top with the thinly sliced cauliflower, and a grinding of black pepper, if you like.
Moroccan Vegetable Soup Recipe
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