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Quick Curried Cauliflower Soup in a bowl with soup tureen in background.
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4.75 from 4 votes

Quick Curried Cauliflower Soup

Quick Curried Cauliflower Soup is creamy, delicately spiced and delicious!
Course Appetiser, Light Lunch
Cuisine Briish
Keyword curried, soup, vegetarian
Prep Time 7 minutes
Cook Time 20 minutes
Total Time 27 minutes
Servings 8
Author Camilla Hawkins


  • 4 tbsp coconut oil
  • 2 medium sized red onions chopped
  • 1 large red chilli seeds removed & finely chopped
  • 2 large garlic cloves crushed
  • 1 med/large head of cauliflower mine minus leaves weighed 770g
  • 1 tbsp mild curry powder
  • ½ tsp cumin
  • ½ tsp coriander
  • 1 tsp tumeric
  • 800 mls semi-skimmed milk or milk of your choice
  • 800 mls vegetable stock made with 3 stock cubes
  • freshly ground salt & pepper
  • Garnish:
  • dried crispy onions


  • Remove outer leaves from the cauliflower and split or cut into small florets or chunks and chop up the stalk.
  • Put 3 tbsp coconut oil into a large pan and place over a medium heat.
  • Add the onions, garlic, red chilli, garlic and cauliflower stirring well.
  • Sweat the vegetables under a lid for 10 minutes, stirring occasionally.
  • Add another tbsp of coconut oil.
  • Then add the curry powder, cumin, coriander and turmeric and cook for another 2 minutes.
  • Add the stock, milk, salt and pepper.
  • Bring to a simmer, replace lid and continue simmering for 10 minutes.
  • Blend the soup with a stick blender (or preferred method).
  • Taste and adjust seasoning if necessary.
  • Serve with a garnish of dried crispy onions.