Cream Of Cauliflower-Jicama Curry Soup Recipe

Name: Cream Of Cauliflower-Jicama Curry Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons light butter; 1 small onion, diced; 1/2 teaspoon turmeric; 1/2 teaspoon cumin; 1 teaspoon ground fenugreek; 1 teaspoon saffron thread, crushed; 1/2 teaspoon crushed red pepper flakes; 1 large head cauliflower, diced; 1 jicama, peeled and diced; 4 cups low sodium vegetable broth; 1 cup half-and-half; 1 tablespoon kosher salt; 1 teaspoon fresh ground black pepper; 1 ounce green onion, minced

Servings: persons

2 tablespoons light butter
1 small onion, diced
1/2 teaspoon turmeric
1/2 teaspoon cumin
1 teaspoon ground fenugreek
1 teaspoon saffron thread, crushed
1/2 teaspoon crushed red pepper flakes
1 large head cauliflower, diced
1 jicama, peeled and diced
4 cups low sodium vegetable broth
1 cup half-and-half
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
1 ounce green onion, minced

1
Melt butter in a large pot, then add diced onion. Sweat the onion until slightly browned, about 5 minutes. Stir in saffron (crushed), tumeric, cumin, fenugreek, and red pepper flakes and cook for another 3 minutes.
2
Add jicama pieces and stir for another 3 minutes, making sure to coat everything with the seasoning. Add cauliflower pieces and repeat the process, cooking for another 3 minutes and stirring frequently to coat.
3
Add stock and cook on medium heat for another 20 minutes or until cauliflower is tender, stirring occasionally.
4
Stir in half-and-half and add salt and pepper, adjusting to suit your personal taste.
5
Using an immersion blender, puree the solid ingredients in the pan. Alternately, transfer to a food processor, working in batches, then return to the pot.
6
Stir in green onion pieces and serve. Add crispy chicken skin if a more savory soup is desired (note, of course, that this will increase the calories considerably).

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons light butter, 1 small onion, diced, 1/2 teaspoon turmeric, 1/2 teaspoon cumin, and more.

Yes, Cream Of Cauliflower-Jicama Curry Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cream Of Cauliflower-Jicama Curry Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions