Creamy smooth, curried cauliflower soup, vegan

So, amidst the Great Lockdown of 2020, I have been lucky enough to find a local market stall who are still open and offering free delivery. I got a bumper box of mixed fruit and veg at a bargain price and decided to make soup from the cauliflower

This soup is really easy to make, "souper" smooth and creamy tasting, healthy and cheap to make. It keeps well for a couple of days in the fridge and freezes well

The toasted almonds and extra chilli are optional to taste, but we like the extra spice and the crunch of the nuts. It works just as well without

This recipe serves 4 people


1 large onion, peeled and roughly chopped

2 fat garlic cloves, peeled and roughly chopped

1 fresh chilli (optional)

1 tbsp veg oil

1 medium sized head of cauliflower, trimmed, and broken into florets, weighing around 600g

1 tbsp medium curry powder

475ml vegetable stock

475ml plant based milk ( I used soy)

Salt and freshly ground black pepper to taste

2 tbsps flaked almonds, toasted (optional)


Put the oil into a large pan and heat, add the onion, garlic and chilli and cook on a low heat until starting to soften

Add the curry powder and the cauliflower and cook for a further 3 mins, stirring occasionally

Add the stock and the plant milk and bring to a gentle simmer. Cover and leave to cook gently for about 20 minutes, until the cauliflower is tender but not mushy

Blend until smooth, using a stick blender is easiest. Serve into bowls, sprinkle each bowl with almonds if you are using them, and enjoy with bread or on its own


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