Curried Cauliflower Soup

Curried Cauliflower Soup Recipe

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Vicki Butts (lazyme)


I found this in a Good Housekeeping magazine years ago. I haven't tried it yet, but it sounds good.


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10 Min
30 Min
Stove Top


  • 2 tsp
    olive oil
  • 1 large
    onion, finely chopped
  • 1 tsp
    curry powder, or more to taste
  • 1 medium
    head cauliflower, cut into small flowerets
  • 1 medium
    garlic clove, chopped
  • ·
  • 1 c
    nonfat milk
  • ·
    freshly ground pepper
  • 1/4 c
    fresh chives, chopped
  • 6 Tbsp
    nonfat sour cream

How to Make Curried Cauliflower Soup


  1. Heat the oil in a heavy 4-quart saucepan over medium-high heat. Add the onion and cook, stirring, until it begins to soften, 2 to 3 minutes. Add the curry powder, stirring constantly (so as not to burn it) for 1 minute. Add the cauliflower, garlic, 3 cups cold water, and salt to taste. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover the saucepan, and simmer until the cauliflower is completely tender and breaks apart easily when pierced with a sharp knife, about 20 minutes. Add the milk, bring back to a simmer, and remove from the heat.
  2. Transfer the soup to a food processor or blender or use an immersion blender, and process until smooth. Return the soup to the saucepan, season with salt and pepper to taste, and reheat over low heat before serving. Garnish each serving with some chives and a tablespoon of sour cream.

Printable Recipe Card

About Curried Cauliflower Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Indian
Other Tag: Quick & Easy

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