Cauliflower Curry Soup

It’s about 40º this morning and it snowed twice over the weekend. We needed to cheer ourselves up big time. Doesn’t soup always satisfy? Especially when it’s a yummy bowl of curry creaminess!

Cauliflower, homemade sodium-free chicken broth, one large onion, 1 Tbsp butter, 2 cloves of garlic, curry powder and cayenne pepper (omit if you don’t want the heat) and 1/3 C half & half. We drizzled a tablespoon extra half & half on top and sprinkled some fresh tarragon on top. Homemade croutons round out the meal.

We still have soup for tomorrow’s lunch! We made a big batch of gazpacho this afternoon, because Wednesday is May 1st, dammit, and we are thinking spring, even if the thermometer doesn’t act like it!

Cauliflower Curry Soup

Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 164kcal
This soup is in regular rotation in the K2.0 kitchen!
Print Recipe


  • 1 large head of cauliflower
  • 1 large yellow onion
  • 1 Tbsp unsalted butter
  • 2 cloves garlic
  • 1 Tbsp curry powder
  • cup half and half
  • 4 cups unsalted chicken broth


  • Halve, peel, and rough cut the onion. Place in a large soup pot with the butter. Turn heat to medium high and sauté onions until translucent.
  • While onions cook, trim leaves from cauliflower and separate into florets.
  • Peel and chop garlic. Add to soup pot, and stir for 1 minute.
  • Add curry powder, cayenne pepper, cauliflower and chicken stock. Stir well. Turn heat to high. When soup reaches a boil, turn heat to low, place lid on pot, and simmer for 15-20 minutes.
  • Using a blender or an immersion blender, puree the soup until it's a smooth consistency. Pour the puree back into the soup pot. Add half & half, and stir well.


Serving: 2cups | Calories: 164kcal | Carbohydrates: 19g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 145mg | Potassium: 935mg | Fiber: 5g | Sugar: 6g | Vitamin A: 174IU | Vitamin C: 104mg | Calcium: 95mg | Iron: 2mg

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