Curried Cream Of Cauliflower Soup Recipe

Name: Curried Cream Of Cauliflower Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower, cut into florets; 2 tablespoons vegetable oil; 1 teaspoon salt; 1 tablespoon butter, cut into small pieces; 1 large yellow onion, diced; 1 teaspoon chopped garlic; 1 teaspoon curry powder; 1 teaspoon cayenne pepper; 1 teaspoon ground turmeric; 1 quart chicken stock; 1 cup heavy whipping cream; salt and ground black pepper to taste; 2 tablespoons chopped fresh parsley

Servings: persons

1 head cauliflower, cut into florets
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon butter, cut into small pieces
1 large yellow onion, diced
1 teaspoon chopped garlic
1 teaspoon curry powder
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
1 quart chicken stock
1 cup heavy whipping cream
salt and ground black pepper to taste
2 tablespoons chopped fresh parsley

1
Preheat oven to 450 degrees F (230 degrees C).
2
Toss cauliflower florets with vegetable oil and 1 teaspoon salt in a bowl; spread onto a baking sheet.
3
Roast cauliflower in preheated oven until browned, about 25 minutes.
4
Melt butter in a saucepan over medium high heat. Saute onions in hot butter until soft, about 5 minutes. Stir garlic into the onion and continue to cook until fragrant, about 2 minutes more; season with curry powder, cayenne pepper, and ground turmeric. Cook the seasoned onion mixture, stirring continually, for 5 minutes more.
5
Stir roasted cauliflower with the onion mixture. Pour stock over the cauliflower mixture. Place a cover on the saucepan and bring the stock to a boil. Immediately remove the cover, reduce heat to low, and cook at a simmer until the liquid reduces slightly, about 10 minutes.
6
Puree mixture in the saucepan with an immersion blender until mostly smooth. Stir cream into the soup; season with salt and pepper. Ladle soup into bowls and garnish with parsley.

407

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 13 ingredients. The key ingredients include: 1 head cauliflower, cut into florets, 2 tablespoons vegetable oil, 1 teaspoon salt, 1 tablespoon butter, cut into small pieces, and more.

Yes, Curried Cream Of Cauliflower 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!

Curried Cream Of Cauliflower Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions