Curried Cauliflower Soup

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5 from 3 votes

Indulge in the perfect winter comfort with this curried cauliflower soup, enriched with white beans and coconut milk for a creamy and filling texture.

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time25

Equipment

Stick / Immersion Blender (UK) Get one with the highest wattage you can, and ideally a steel shaft

Ingredients

1 onion - 2
1 carrot
1 stick celery
2 tsp olive oil - 1
2 tsp butter - 1
2 cloves garlic
1 tsp turmeric
2 tsp curry powder
1 head cauliflower
1 tin white beans - 4
200 ml coconut milk - 3
1 stock cube
500 ml water - see instructions
salt and pepper

Metric - USA Cups

Instructions

Prepare the vegetables
Onion and garlic – peel and chop.
Celery – top and tail, destring if needed, and chop into 2cm/1? lengths.
Carrot – peel, cut into quarters, and then cut into small pieces.
Cauliflower – Remove any leaves. Cut off the florets. You can use the central stem: peel the tough outer layer and chop, so that you’re left with a couple of batons of white cauliflower
1 onion, 1 carrot, 2 cloves garlic, 1 head cauliflower, 1 stick celery
Heat the olive oil and butter in the pan over a medium heat.
Add the onion, celery and carrots and sauté until the onion soft and golden.
2 tsp olive oil, 2 tsp butter
Add and stir in the garlic, curry powder and turmeric. Cook for a minute or so. until fragrant.
1 tsp turmeric, 2 tsp curry powder
Add the garlic, beans, chopped cauliflower, coconut milk and stock cube.
Add the water.
When making soup always err on the side of adding too little liquid. Leave the vegetables about 5cm / 2 inches above the liquid line.
2 cloves garlic, 1 head cauliflower, 1 tin white beans , 1 stock cube, 500 ml water, 200 ml coconut milk
Bring to a simmer, cover and turning the heat down to the lowest setting.
Leave to cook until the cauliflower is cooked through and soft all the way through, when checked with a knife. This will take about 20 minutes.
Once done all the vegetables would have collapsed into the liquid.
Blend the soup to a smooth creamy consistency.
Check and adjust seasoning, add a little more water to thin if needed. . Serve and enjoy!
salt and pepper

Notes

Ingredients

1 - I often fry in a mix of olive oil and butter (I like an unrefined extra virgin oil). You can use any one of, or a mix of oil, butter, coconut oil or ghee.

2 - onion, celery and carrots can be replaced with a generous cup of ready prepared sofrito mix. This can be sauteed from frozen.

3 - Canned coconut milk will often separate into a solid coconut cream and a liquid milk, especially if it is kept in a cool place, which is a nuisance when the recipe calls for half a can.
To stop this happening, place somewhere warm before using and shake shake and shake before you open, and if only using half a can and the coconut milk is separate try to add half the solids and half the liquid so it is in proportion.
Leftover coconut milk can be transferred to a tub and frozen to use another time. It can separate as it defrosts, but is absolutely fine once reheated.

4 - I like cannellini which are always soft and will blend easily, they are also sometimes called white kidney beans. You could also use butter beans. Drain and rinse them before adding to the soup.

Hints & Tips

I always adjust my liquid to the amount of vegetables. Cauliflowers can very significantly in size, so by adding enough water to leave the vegetables sticking out about 5cm or 2 inches, I don’t overly dilute the soup. If it’s too thick, you can always add extra water, but thickening up a soup that’s too runny is too much bother.

If you are cooking for the freezer, you can reduce the quantity of liquid, giving you a more concentrated, soup for the freezer. Then dilute it to the required consistency when you reheat it.

Storage

This recipe will serve six with some hearty bread, so if you are making it for one or two, you will have a leftovers for tomorrow or to freeze for later.

Fridge – Once cool, cover and store in the fridge, where it will keep for up to three days. Reheat very gently in a pan on the stove or in a Pyrex jug in the microwave on half power.

Freezer – Transfer the cooled soup to airtight containers and freeze your curried cauliflower soup for up to three months.

Reheating – Defrost in the fridge overnight, or alternatively on the kitchen counter for a few hours. Reheat your curried cauliflower soup in a pan on the stove top, or in a safe container in the microwave. Try not to boil it. When using the microwave, I like to use a Pyrex-style jug for ease of handling.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.