This heart warming, spicy curry cauliflower soup is just the thing we all need right now during this self-quarantine. This is from someone who’s never been a fan of cauliflower. I found it bland and boring but after having it pureed like mashed potatoes, crumbled like rice, made into pizza crust and having this spicy soup has converted me. It’s healthy, delicious and so easy to make. Cauliflower is also a great source of fiber and is high in vitamins B & C so making this spicy curry cauliflower soup is a good choice for keeping up our defenses!
This spicy curry cauliflower soup is so creamy you’ll think there’s actual cream in it. This soup recipe is vegan, gluten free and delicious. You can also jazz it up by pan roasting, crushed peanuts and sprinkling on top or toss in a few croutons if you’re not watching your carbs. This soup is also perfect if you’re looking to add new a Keto recipe or just want to increase your vegetable intake. I usually turn to canned soups when I want something quick but this is so yummy that ditching the canned soups will be easy. You also get to control the sodium which is a problem of most canned products.
I used my Blendtec blender and used the “soup” setting but any blender will do the trick. Just be sure the cauliflower is soft when you’re blending so you get a smooth and silky soup. Also, pick up a good curry powder like Blue Mountain Country curry. I’ve made other soups you may enjoy as well. This creamy tomato soup I made last Fall is a favorite and this tortilla soup just melts my heart. What’s one of your favorite soups to make right now?
Spicy Curry Cauliflower Soup
Ingredients
- 1 head cauliflower
- 1 tbsp curry powder
- 1 1/2 tsp turmeric powder
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 1 pinch chile powder
Instructions
- Boil a pot of salted water on high heat
- Rinse and cut entire cauliflower and boil for 20 minutes or until fork tender.
- Once cauliflower is tender, remove from heat and strain, reserving about 1 cup of water.
- Add cauliflower and reserved water in a blender. Be sure to place lid and remove the center topper to let steam out. Cover with towel and blend until smooth.
- Pour soup back into pot, season with curry, turmeric, salt & pepper and stir. Adjust salt & pepper to taste and serve.
