Creamy Curried Cauliflower Soup

Are you in the mood for something warm, creamy, and full of flavour? This Cauliflower Soup is the perfect balance of comfort and nourishment. It’s velvety smooth, lightly spiced with curry flavours, and completely dairy-free — yet rich enough to taste indulgent.

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Whether you’re looking for a cozy weeknight dinner or a make-ahead lunch, this soup ticks all the boxes. It’s affordable, naturally gluten-free, and fits into vegetarian, vegan, and even keto diets.

Imagine a bowl of roasted cauliflower blended with ginger, garlic, and aromatic spices — that’s what makes this recipe so irresistible.

Why This Recipe Works

This Cauliflower Soup may be simple to make, but the flavour is anything but ordinary. The secret lies in roasting the cauliflower before blending it. Roasting brings out a gentle sweetness and depth, turning a humble vegetable into something gourmet.

It’s the kind of meal that tastes like it came from a fine dining restaurant but takes just 35 minutes from start to finish. The combination of curry spices, creamy yoghurt, and smooth texture makes every spoonful satisfying yet light.

And because it’s naturally dairy-free, gluten-free, and packed with nutrients, you can feel good about eating it — or serving it to your family.

This soup takes inspiration from classic roasted vegetable soups like my Pumpkin and Butternut Soup but adds a delicious Indian-inspired twist. Pair it with crusty bread, homemade naan, or a side of Air Fryer Broccoli for a complete and wholesome meal.

Ingredients to Make Cauliflower Soup

You’ll only need a few simple ingredients to make this flavour-packed Cauliflower Soup:

• Extra-Virgin Olive Oil – used for roasting the cauliflower and sautéing the aromatics.
• White Onion – adds a mild, sweet base flavour that complements the spices.
• Cauliflower – the star of the recipe! Roasting it first enhances the flavour and creates that creamy texture.
• Garlic Cloves – essential for depth and umami.
• Fresh Ginger – gives the soup a little warmth and zing.
• Ground Turmeric – brings colour and a subtle peppery note.
• Ground Coriander – adds a hint of citrusy spice.
• Ground Cumin – gives the soup a gentle nuttiness.
• Vegetable Stock – creates a smooth, flavourful base (use homemade or store-bought).
• Dairy-Free Yoghurt – makes the soup creamy without using any milk or cream. Coconut yoghurt works beautifully here.
• Toppings (optional) – fresh coriander, pumpkin seeds, and a sprinkle of chilli flakes add colour and crunch.

💡 Tip: For the full list of ingredients and exact quantities, check out the recipe card at the bottom of the post.

Substitutions

This Cauliflower Soup is wonderfully flexible, and you can easily adapt it to suit your taste or what’s in your pantry:

• Oil: If you don’t have olive oil, try avocado oil or coconut oil. Coconut oil enhances the curry aroma beautifully.
• Onion: Yellow onion or shallots are both great substitutes.
• Spices: Don’t feel tied to the curry flavours — for a different twist, replace the spices with herbs like parsley, thyme, or nutmeg. A simple salt-and-pepper version is also delicious.
• Stock: Vegetable stock or broth keeps this vegan, but if you’re not plant-based, chicken stock works well too.
• Yoghurt: You can swap the dairy-free yoghurt for Greek yoghurt, sour cream, or even coconut milk. For extra indulgence, stir in a touch of cream or cream cheese before serving.
• Toppings: Go wild! Sprinkle toasted seeds, sesame, or sunflower seeds for crunch. Add a swirl of truffle oil for luxury, or a handful of grated cheddar if you eat dairy.

Variations

Once you master this simple recipe, you can easily tweak it to create your own favourite version of Cauliflower Soup:

• Spicy Version: Turn up the heat by adding extra chilli flakes or a pinch of cayenne pepper.
• Deluxe Version: Add extra vegetables like carrots, leeks, or butternut squash for a heartier meal. Non-vegans can stir in shredded chicken, crispy bacon, or melted cheese.
• Kid-Friendly Version: Reduce the spices and serve with breadsticks or croutons. Kids love dipping!
• Chunky Version: Instead of blending completely smooth, pulse the soup a few times so you keep some roasted cauliflower pieces for texture.
• Slow Cooker Option: Fry the onion, garlic, and ginger first, then place everything except the yoghurt in your slow cooker. Cook on low for 6 hours, blend, and stir in the yoghurt before serving.

How to Make Cauliflower Soup

Step 1: Prep the Vegetables

Preheat your oven to 180°C (356°F).
Chop the onion, crush the garlic, grate the ginger, and cut the cauliflower into florets.

Step 2: Roast the Cauliflower

Spread the florets on a baking tray, drizzle with half of the olive oil, and season with a little salt.
Roast in the oven for 25 minutes, until golden and slightly crisp at the edges. This step gives your soup a deep, caramelized flavour.

Step 3: Sauté the Aromatics

While the cauliflower roasts, heat the remaining oil in a large pot over medium heat.
Add the onion, garlic, and ginger, and cook for 8–10 minutes, stirring occasionally, until fragrant and soft.
Sprinkle in the turmeric, coriander, and cumin, and stir for another minute to release their aromas.

Step 4: Blend Until Creamy

Transfer the roasted cauliflower to a blender (or use an immersion blender directly in the pot).
Add the sautéed onion mixture, vegetable stock, and yoghurt.
Blend until silky smooth. Adjust the thickness by adding more stock if desired.

Step 5: Serve and Garnish

Reheat gently if needed, then ladle into bowls.
Top with fresh coriander, pumpkin seeds, and chilli flakes for extra texture and a touch of spice.
Serve with toasted bread rolls or naan for dipping — absolute perfection!

💡 Hint: If you prefer a chunkier texture, pulse the soup instead of blending it completely smooth.

Leftovers & Storage

This Cauliflower Soup keeps beautifully — making it ideal for meal prep.

• Fridge: Store in an airtight container for 3–4 days. Reheat gently on the stove or in the microwave.
• Freezer: Freeze for up to 6 months in individual portions for convenience. Defrost overnight in the fridge, then reheat before serving.
• Reheating Tip: Add a splash of stock or water when reheating to bring back that creamy consistency.

Recipe FAQs

What goes well with Cauliflower Soup?
Serve it with warm bread rolls, garlic bread, or a light salad. It also pairs beautifully with grilled vegetables or a chickpea side dish.

Can I make Cauliflower Soup vegan?
Yes! Simply use a plant-based yoghurt or coconut milk instead of dairy yoghurt.

Can I make it without cream or yoghurt?
Absolutely. The roasted cauliflower becomes naturally creamy when blended. You can skip the yoghurt entirely or replace it with a small boiled potato for extra body.

Does Cauliflower Soup freeze well?
It freezes perfectly. Just allow it to cool completely before transferring it into airtight containers.

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