Curried cauliflower soup is proof that six ingredients can taste like far more. Cauliflower, onion, garlic, and curry powder slow-cook for 8 hours, then blend into a silky, fragrant bowl with warm cumin and coriander notes. It's the easiest soup you'll make all week.
Curried Cauliflower Soup
This six-ingredient concoction is simple, but the flavor is anything but! The curry, cumin, and coriander spice up this dish and provide a fragrant Middle Eastern flavor. And if you want to make the soup look as hot as it tastes, consider using orange cauliflower instead of white cauliflower. Orange cauliflower has 25 percent more vitamin A than white cauliflower and lends an attractive color to the soup. For additional flavor, add a large onion or shallots to this recipe.
Serves 4
1 pound (454 g) cauliflower florets
21⁄2 cups (480 ml) water
1 medium onion, minced
2 cloves garlic, minced
3 teaspoons (15 ml) curry powder
1⁄4 teaspoon (20 ml) cumin
1⁄4 teaspoon (20 ml) coriander
- Place all the ingredients into a 4-quart slow cooker. Stir. Cook on low for 8 hours.
- Use an immersion blender, or blend the soup in batches in a standard blender, until smooth.
Pro Tips
- Blend the soup until completely smooth — an immersion blender straight in the slow cooker pot is easiest, or work in batches in a standard blender.
- Orange cauliflower, if you can find it, adds 25 percent more vitamin A and gives the soup a beautiful golden-orange color.
- The slow cooker does the work, but an extra onion or a few shallots deepen the flavor noticeably if you have them on hand.
- Toast the cumin and coriander briefly in a dry pan before adding — it wakes up the spices that have been simmering all day.
Frequently Asked Questions
Can I make curried cauliflower soup on the stovetop?
Yes — simmer everything in a covered pot for about 25–30 minutes until the cauliflower is completely tender, then blend as usual.
Does it freeze well?
Beautifully — cool it fully and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently, adding a splash of water if it thickened.
Why is my soup too thin?
Cauliflower releases water in the slow cooker. Simmer the blended soup with the lid off for 15 minutes to reduce it to your preferred consistency.
What can I serve with it?
It's a lovely light lunch with a crisp salad, or pair it with grilled chicken to make it a fuller meal.
Recipe Card
Ingredients
Method
- Place all the ingredients into a 4-quart slow cooker.
- Stir.
- Cook on low for 8 hours.
