Curried Cauliflower Soup

This is really easy to do, needs little attention and provides you with some really warming winter soup.


2 onions

2 cauliflowers

1 tbsp butter

1 tbsp olive oil

Patak’s mild curry paste

1 litre vegetable or chicken stock (made with two stock cubes)

1 pint milk

2 bay leaves

Creme fraiche and chives to serve

Soup ingredients

How to make it

  • Roughly chop the onions and sweat gently in the butter and oil.

Sweating the onion

  • Roughly chop the cauliflowers including as many leaves as are good. and add to the sweated onion.

Adding in the roughly chopped cauliflower

  • Add the 2 litres of vegetable or chicken stock and about 2 tablespoons of mild curry paste. (This, of course, is up to you! If you like stronger curry flavour, choose a stronger paste.)

Stock and Curry paste added

  • Mix well and bring to the boil.

All stirred up

  • Reduce to a simmer and simmer until cauliflower is almost soft.
  • Add milk and two bay leaves and reduce to the slowest simmer ever.

Milk added

  • Simmer slowly for about 20 mins. Cauli will be completely soft and all flavours absorbed.

Cauliflower simmered until soft

  • Whizz until smooth. Taste and adjust your seasoning. I don’t use much salt. You may like to add another stock cube, pepper etc. Over to you to suit your own taste buds!
  • Serve up with some creme fraiche or cream and some chopped chives

Served with a dollop of low-fat creme fraiche and some chopped chives

  • Enjoy!
  • This freezes really well. I put it into 1 pint milk cartons as each makes two servings for us for lunch. Be careful not to overfill the bottles – leave some room for expansion.

Curried Cauliflower Soup ready to freeze


3 responses to “Curried Cauliflower Soup

  1. nrhatch

    October 11, 2015 at 1:37 pm

    I love making curried cauliflower soup . . . so satisfying!

    Liked by 1 person


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