We love soups here at the retreat and I also really enjoy making soups at home. This curried cauliflower soup is really quite simple to make and it is hearty and warming, perfect for those dark cold nights of winter.
All you need to make a soup is a large pan, some seasonal veggies and a little bit of time to allow the soup to thicken and develop deep-flavour. (If you are short on time, then you can keep the cooking time to a minimum). The other useful tool for good soup-making is a hand-blender.
In this recipe we suggest that you blend half of the soup, to make a lovely smooth base. You then add back in the other half of the “soup” – all the chunky vegetables – so that you have a lovely rich creamy yet chunky soup.
Cooking tip: We use water instead of oil to fry the veggies. This saves calories. However, you do need to keep a close eye when “frying” the vegetables, to make sure they do not stick and burn on the pan. Keep a small amount of water in the bottom of the pan (but do not cover the vegetables, otherwise you are boiling them).
Time-saving tip: double the ingredients to make a double portion. You can then freeze the soup into portions, ready for when you need a hearty soup to warm you up!
Curried cauliflower soup recipe
Calories: 458 total, 57 per serving
1 large onion, finely chopped
2 medium carrots, peeled and sliced
1 small courgette, diced
2 cloves garlic, mashed
2 tbsp curry powder
Optional: 1/2 tsp cayenne or chili powder
3 cups cauliflower florets
4 cups water or homemade veggie stock
1 tbsp lemon juice
3 tbsp finely chopped fresh coriander
3 tbsp finely chopped fresh parsley
To serve: Handful fresh parsley and fresh coriander, finely chopped
In a large soup pan, add the onions. Add a few tablespoons of cold water (instead of oil, to prevent sticking). Cook for 10 minutes, until the onion is starting to brown and is just tender.
Add the carrots, courgette, garlic and curry powder and cook for a further 2 minutes, until fragrant. If you like heat, then add in the optional cayenne or chili powder now.
Add the cauliflower and water (or homemade veggie stock), plus the lemon juice. Bring the liquid to a boil, then reduce the heat and simmer for at least 15 minutes or until vegetables are tender. (You can cook for longer, over a very low heat).
Stir in the 3 tbsp fresh coriander.
Remove half of the veggies and place to one side.
Blend the remaining veggies using a hand blender to make a creamy smooth soup.
Return the chunky veggies to the soup pan. Blitz it lightly if needed, but this soup should have a smooth base, with chunks in it. Bring the soup back to the boil. Just before serving stir in the fresh parsley.
Serve topped with the garnish of finely chopped fresh parsley and coriander.
Love soup? Try our other vegan soup recipes
If you have enjoyed this tasty cauliflower soup, then you might also like to try some of our other soup recipes:
• Wholesome winter vegetable soup with vegan pesto and white beans
• Mexican corn soup – enjoy the Mexican warmth and lime
• Moroccan chickpea soup
• Enjoy our hearty and filling vegan Mulligatawny soup
Plant-based vegan food at La Crisalida health and wellbeing retreat
Here at La Crisalida health and wellbeing retreats we serve a plant-based – vegan – menu. This means we use lots of wholegrains, vegetables, fruit, nuts and seeds, with minimal processed ingredients. All food (or juices) are included in the price of your retreat. If you have enjoyed this recipe, there are lots more vegan recipes on our blog. You can also read more about the vegan food served at La Crisalida here.