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Try our cauliflower soup then check out our best soup recipes, including cauliflower soup, parsnip soup, celeriac soup, mulligatawny soup 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.

Authors

Adam Bush Chef Portrait
Adam BushDeputy food editor
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