Curried Cauliflower Soup

This curried cauliflower soup is made with just 9 ingredients and comes together in a few simple steps. It's destined for your regular meal rotation!

Curried Cauliflower Soup

Today is the last day of my 5-part meal plan, and it’s a good one! I love this curried cauliflower soup! It’s so darn simple to make and it’s so delicious with the curry spices. There’s a little kick from the cayenne and some brightness from the lemon. The ingredient list is short, so this is definitely a recipe that’s bound for the regular meal rotation… and it came about so unexpectedly.

See, I started the this meal plan series last week with a set amount of groceries and ideas for 5 meals, each meal using the ingredients from the day before. For this fifth meal, I was going to make a big frittata that would use up any bits of random veggies I had left. A frittata is a great use-it-all-up kitchen sink sort of meal… and a natural last-day recipe strategy.

That was a nice concept in theory, until I looked in the fridge and saw… not much. I used pretty much all of my remaining green veggies for Day 4’s pasta, but there in the back of the fridge was a big hunk of forgotten cauliflower… and the last bit of that yummy kale pepita pesto sauce. At first, I thought of making my go-to roasted cauliflower soup, but then I got really excited to change things up. Using the same steps I do in that soup (roasting and blending the cauliflower), I made this creamy curried cauliflower soup instead.

Curried Cauliflower Soup recipe ingredients

Curried Cauliflower Soup Recipe Ingredients

Pictured above you’ll see this soup’s ingredients. Obviously, there aren’t many! Onion and garlic bring depth of flavor, lemon adds brightness, and cayenne and curry powder give a little heat to this creamy curried vegan soup. Once you top it with a swirl of kale pesto, you have a simple, comforting meal on the table that took almost no time at all!

Not only is this soup a new favorite, but I get no greater joy than when a meal idea comes up, seemingly out of the blue, which uses the “nothing” in my fridge and STILL doesn’t require another trip to the store (bonus: the naan was in my freezer!). It’s recipes like this that make me excited to cook with less more often. 🙂

Curried Cauliflower Soup in bowls

I just love the golden color of the curried cauliflower soup – it’s so light and yet so flavorful!

Curried Cauliflower Soup

I hope you enjoyed these 5 recipes! Head over here to see the full meal plan recap and grocery list, and check out The Love & Lemons Meal Record & Market List to make meal planning easier & more fun!

The Love and Lemons Meal Record & Market List

If you love this curried cauliflower soup…

Try my curried lentil soup, gazpacho, asparagus soup, miso soup, or many-veggie soup next!


Curried Cauliflower Soup

 
Prep time
Cook time
Total time
 
This easy curried cauliflower soup has just 3 steps: roast, boil & blend! The cauliflower makes it lusciously creamy, so this healthy soup requires no nuts or dairy.
Author:
Recipe type: Soup
Serves: 2 as a main, 3-4 as a side
Ingredients
  • ½ small yellow onion, sliced into wedges
  • 1 garlic clove, unpeeled
  • 1 small or ½ large cauliflower, florets and core, roughly chopped (1 pound)
  • 1½ cups heated vegetable broth
  • 2 tablespoons extra-virgin olive oil, more for drizzling
  • 1 tablespoon fresh lemon juice
  • ¼ to ½ teaspoon curry powder
  • pinch of cayenne pepper, more if desired
  • sea salt and freshly ground black pepper
garnish:
Instructions
  1. Preheat the oven to 425°F. Wrap the onion wedges and the garlic clove in foil with a drizzle of olive oil and a pinch of salt and pepper. Roast until the onion is very soft and cooked through, 20 to 25 minutes. Remove from the oven, set aside (still wrapped in the foil), for 5 minutes so that the onion continues to steam and soften (If the onion is undercooked, the soup will be bitter).
  2. In a large pot of salted boiling water, cook the cauliflower florets and core pieces for 8 to 10 minutes, or until fork-tender. Scoop the cauliflower out of the water and into a blender. Add the roasted onion and (peeled) garlic, the vegetable broth, olive oil, lemon juice, curry powder, cayenne pepper, and a few generous pinches of salt and pepper. Blend until smooth. Taste and adjust seasonings, adding more salt and pepper, as desired. Add more lemon if you want the flavors to be brighter, more curry powder if you want a stronger curry flavor, and more cayenne if you want more of a kick!
  3. Scoop into bowls and serve with swirls of the Creamy Kale Pepita Pesto.* Top with the microgreens and red pepper flakes, if desired. Serve with naan bread.
Notes
*Note: If your leftover pesto has thickened in the fridge, stir in a little olive oil to loosen it up.

18 comments

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Rate this recipe (after making it):  

  1. Mari
    04.09.2018

    I just ordered the meal journal. i was totally inspired by the last few posts!

    • Jeanine Donofrio
      04.09.2018

      Thank you so much! xoxo 🙂

  2. Hi Jeanine.. Reading this post literally gave me goosebumps! You’ve truly inspired me to start my own food blog one day 🙂

  3. Aidan
    04.10.2018

    <3 yum yum yum!! I have never tried one of your soup recipes and been disappointed.

    How many servings ish does this make?

    Going to order the meal planner for sure. Such a creative idea. 🙂

    • Jeanine Donofrio
      04.10.2018

      Hi Adian – thank you!! It serves 2 large servings, or 3-4 as a smaller side.

  4. Meg
    04.10.2018

    This is easy and delicious! I had cauliflower rice in the freezer and it worked beautifully.

  5. Natalie
    04.10.2018

    Hey just wanted to say – LOVED the 5 day meal plan. Cooking for one, I’m all about finding creative ways to reuse the same ingredients for the week. Very practical and delicious – thank you! Hope you show us more of these!

  6. I’m eating a lot of cauliflower these days as part of my diet, most of the time just raw and it’s not exactly the tastiest raw vegetable, so very happy to find your curried cauliflower soup as a much better way to consume my daily dose of cauliflower (or broccoli, probably works with that one too) and I assume it also can be frozen if I make a big batch, thank you for this recipe

  7. Gaby Dalkin
    04.10.2018

    Mmmm, this soup is literally GOLDEN!

  8. addie
    04.13.2018

    loved your five day meal plan! I think this method of cooking and meal planning is very efficient and ensures less waste! I would love to see more in the future! Thank you for sharing!

  9. Natalie
    04.13.2018

    I love cauliflower but I’ve never brought it blended. Though it looks really nice, I’m feel kinda scared or unsecure that it won’t fit my taste. 🙈🙈

  10. Alina from alina.life
    04.14.2018

    Thank you, Jeanine!
    Love the colour, the pictures and the soup recipe, of course.

  11. Karen
    01.03.2019

    I’m working through this meal plan currently and I have to say – I LOVE it! Simple, quick, tasty, healthy recipes and no waste! Please do more of these meal plans!

    • Jeanine Donofrio
      01.06.2019

      Hi Karen – I’m so glad you enjoyed it, thanks for letting me know you’d like more of them!

  12. Maxine
    03.03.2019

    You are on fire with these curried soups! Don’t stop!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.