Curried Cauliflower Cream Soup Recipes

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CREAMY CURRIED CAULIFLOWER SOUP



Creamy Curried Cauliflower Soup image

Rich, creamy, packed with flavor, and easy enough for a weeknight! This creamy curried cauliflower soup comes together in just over thirty minutes and is guaranteed to warm you up on cold winter nights.

Provided by Alissa Saenz

Categories     Soup

Time 35m

Number Of Ingredients 13

1 tablespoon olive oil
1 medium onion, (diced)
3 garlic cloves, (minced)
1 teaspoon freshly grated ginger
2-3 teaspoons curry powder ((to taste))
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1 (14 ounce) can light coconut milk
1 (14 ounce) can diced tomatoes
1 cup vegetable broth
1 large cauliflower head ((about 3 pounds), broken into florets)
Salt and pepper to taste
Fresh cilantro, (for serving)

Steps:

  • Coat the bottom of a large pot with oil and place it over medium heat.
  • When the oil is hot, add the onion and sauté until soft and translucent, about 5 minutes.
  • Stir in the garlic, ginger, curry powder, cumin and turmeric. Continue to sauté for about 30 seconds, until the garlic is very fragrant.
  • Stir in the coconut milk, tomatoes, broth, and cauliflower.
  • Raise the heat and bring the liquid to a boil.
  • Lower the heat and allow it to simmer until the cauliflower is soft, about 20 minutes.
  • Either blend the soup using an immersion blender, or transfer it to a blender or food processor in batches. Blend until smooth.
  • Return the soup to the pot (if you took it out) and reheat if needed.
  • Remove from heat and taste test. Season with salt and pepper to taste. Adjust any other seasonings to your liking.
  • Ladle into bowls, top with cilantro, and serve.

Nutrition Facts : ServingSize 1.5 cups, Calories 189 kcal, Carbohydrate 28.9 g, Protein 9.7 g, Fat 6.6 g, SaturatedFat 2.1 g, Sodium 603 mg, Fiber 11 g, Sugar 13.1 g

CURRIED CAULIFLOWER SOUP



Curried cauliflower soup image

Creamy, curried cauliflower soup is a delicious, spicy recipe that is just perfect for nights when you need comfort in a bowl.

Provided by Alida Ryder

Categories     Dinner

Time 1h20m

Number Of Ingredients 13

750 g (1,5lb) cauliflower (separated into florets, stems roughly chopped )
2 tbsp oil
2 tbsp curry powder of your choice ((I like to use Garam Masala))
1 tsp salt
1 onion (finely chopped)
4 garlic cloves (minced)
2 tsp crushed ginger
1 tbsp curry powder
½ tsp chilli powder
½ tsp ground cardamom
6 cups stock/broth
salt and pepper (to taste )
1 cup coconut milk ((optional))

Steps:

  • Preheat the oven to 200°C/390°F.
  • Toss the cauliflower with the oil, curry powder and salt.
  • Spread onto a large, greased sheet pan and roast for 20-30 minutes or until the stems are fork-tender.
  • To make the soup, saute the onion until soft and translucent. Add the ginger and garlic and cook for another 30 seconds.
  • Add the cauliflower and spices and cook for a minute or two, stirring to coat the cauliflower in the aromatics.
  • Pour in the chicken stock and coconut milk if using, season with salt and pepper and allow to simmer until the cauliflower is tender.
  • Blend until smooth, adjust seasoning and serve.

Nutrition Facts : Calories 154 kcal, Carbohydrate 13 g, Protein 8 g, Fat 9 g, SaturatedFat 3 g, Sodium 529 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

TIM PERRY'S SOUP (CREAMY CURRY CAULIFLOWER AND BROCCOLI SOUP)



Tim Perry's Soup (Creamy Curry Cauliflower and Broccoli Soup) image

My boss brought this soup to the office one fine day and I was hooked on it from the first taste. It is a snap to make and the flavors are mild, yet very distinct. My kids loved it the first time I made it at home and it instantly became known as 'Tim Perry's Soup.' You might like a stronger curry flavour or a creamier soup, so adjust the seasonings to your taste. It's ready within the hour, but the longer it simmers the better the flavor. Serve with crusty bread and butter.

Provided by Sheila Kampman

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h

Yield 4

Number Of Ingredients 10

1 quart chicken broth
1 onion, finely chopped
1 head cauliflower, finely chopped
½ head broccoli, finely chopped
1 teaspoon curry powder
1 tablespoon chicken bouillon granules
salt and pepper to taste
¼ cup all-purpose flour
½ cup milk
2 cups shredded Cheddar cheese

Steps:

  • In a stockpot, combine chicken broth, onion, cauliflower, and broccoli. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender. Season with curry powder, chicken bouillon, salt, and pepper.
  • In a bowl, combine flour and 1/2 cup of the milk. Whisk briskly until there are no lumps. Add mixture to soup, stirring continuously as soup thickens. Stir in Cheddar cheese until completely melted.

Nutrition Facts : Calories 348.4 calories, Carbohydrate 24.1 g, Cholesterol 62 mg, Fat 20 g, Fiber 5.9 g, Protein 20.7 g, SaturatedFat 12.4 g, Sodium 838.3 mg, Sugar 8.5 g

CURRIED CAULIFLOWER



Curried Cauliflower image

This is a good company dish. Even people who don't like curry like this dish!

Provided by SAMDEE

Categories     Side Dish     Vegetables     Cauliflower

Time 45m

Yield 8

Number Of Ingredients 7

1 large head cauliflower, broken into small florets
1 (10.75 ounce) can condensed cream of chicken soup
¾ cup mayonnaise
¼ cup milk
2 teaspoons curry powder
12 wheat crackers
¼ cup melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Drain, and place in a greased casserole dish.
  • In a large bowl, mix together soup, mayonnaise, milk, and curry powder. Pour over cauliflower. Crush crackers, and mix with butter. Sprinkle over cauliflower.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 286.3 calories, Carbohydrate 12.5 g, Cholesterol 26.7 mg, Fat 25.6 g, Fiber 3 g, Protein 3.9 g, SaturatedFat 7.1 g, Sodium 478.4 mg, Sugar 3.9 g

CURRIED CAULIFLOWER SOUP



Curried Cauliflower Soup image

A simple, delicious soup for cold winter days.

Provided by ACARROLL3

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h

Yield 8

Number Of Ingredients 6

1 head cauliflower, cut into florets
1 onion, cut into chunks
3 cloves garlic, halved
5 cups vegetable stock
1 (14 ounce) can coconut milk
1 tablespoon curry paste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place the cauliflower, onion, and garlic on a baking sheet, and bake in preheated oven until golden brown, about 30 minutes.
  • Bring vegetable stock, coconut milk, and curry paste to a boil in a large saucepan over high heat. Add the roasted vegetables, then reduce heat to medium-low, cover, and simmer for 15 minutes. Carefully puree the soup in a blender until it has reached your desired consistency, serve, and enjoy!

Nutrition Facts : Calories 130.2 calories, Carbohydrate 7.9 g, Fat 10.9 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 9.3 g, Sodium 235.5 mg, Sugar 2.5 g

EASY CURRIED CAULIFLOWER SOUP



Easy Curried Cauliflower Soup image

I found a really good basic cauliflower soup recipe and modified it. This soup is easy, healthy, and so good! It's really good with a little bit of butter or sour cream as a garnish.

Provided by Stacey Dodd

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 45m

Yield 8

Number Of Ingredients 11

1 tablespoon olive oil, or as needed
½ onion, sliced, or to taste
3 carrots, cut into 1/2-inch slices
½ red bell pepper, sliced
3 cloves garlic, peeled, or more to taste
1 head cauliflower, chopped
1 (32 fluid ounce) container chicken stock, or as needed
2 tablespoons yellow curry powder
1 tablespoon butter
4 dashes hot sauce (such as Tapatio®), or more to taste
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large pot over medium heat; cook and stir onion, carrots, red bell pepper, and garlic until tender and softened, 5 to 10 minutes. Add cauliflower to vegetable mixture and pour in chicken broth; bring to a boil. Cook soup until cauliflower is tender, about 10 minutes.
  • Remove pot from heat and blend soup using a hand blender until smooth.
  • Place pot over low heat and add curry powder, butter, hot sauce, salt, and pepper to soup; simmer until flavors have blended, about 15 minutes more.

Nutrition Facts : Calories 75.1 calories, Carbohydrate 9.6 g, Cholesterol 4.2 mg, Fat 3.8 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 1.3 g, Sodium 403.3 mg, Sugar 4 g

CURRY CREAM OF CAULIFLOWER CHEESE SOUP



Curry Cream of Cauliflower Cheese Soup image

A thick, smooth soup. I usually only use the 1/2 tsp curry powder, but you can go up on that as you like.

Provided by Parsley

Categories     Cauliflower

Time 30m

Yield 8 serving(s)

Number Of Ingredients 14

3 tablespoons butter
1 small white onion, chopped
1 celery rib, chopped
1 carrot, peeled and chopped
2 garlic cloves, minced
4 cups chicken broth (or vegetable broth)
1/2 cup dry white wine
1 head cauliflower, broken into small flowerets
1/2-1 teaspoon curry powder
1/4 teaspoon white pepper
1/2 teaspoon white sugar
salt, as needed, to taste
1 cup light cream
1 cup shredded cheddar cheese

Steps:

  • In a large soup pot over medium heat, melt butter; add onion, celery, carrot and garlic. Sautee 5-7 minutes or until softened (do not let garlic burn).
  • Add broth, wine, cauliflower, curry powder, white pepper and sugar to the pot. Bring to a boil; reduce heat and cook for 10-12 minutes or until all vegetables are very soft.
  • Puree using an immersion blender, or blender/food processor until smooth; should be fairly thick.
  • Return to pot on low heat, and stir in the light cream and cheese. Stir until heated through and cheese is melted.
  • Salt to taste.
  • Serve.

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