Curried Indian Cauliflower Soup


2 tsp vegetable oil
1 onion, minced
2 garlic cloves, crushed
1 tbs fresh ginger, grated
1 jalapeno or hot green pepper, seeded and minced
2 tbs curry powder
1 head cauliflower, cut into florets
1 large potato, peeled and coarsely chopped
4 cups of chicken or vegetable stock
8 (oz) cream cheese softened
kosher salt and black pepper to taste
curry or bay leaves
3-4 tbs vegetable oil, for frying
  • Heat the oil in a large frying pan over medium high heat.
  • Add onion, garlic, ginger and peppers and cook, stirring for 5 minutes or until onion softenes.
  • Add  the curry powder and cook for 1 minute or until aromatic
  • Add the cauliflower, potato and chicken or vegetable stock and bring to the boil.
  • Reduce the heat to a simmer for about 20 minutes and stir occasionally or until the potato and cauliflower are tender.
  • Remove from heat and set aside for 5-10 minutes to cool slightly.
  • Transfer the cauliflower mixture to a food processor or blender and process until very smooth.
  • Return to the saucepan and place over low heat.
  • Add the cream cheese and stir to combine.
  • Cook for 2-3 minutes or until cheese completely melts and is heated through.
  • Season with salt and pepper.
  • If using curry leaves, add  oil to a skillet and the oil and using medium high heat fry the curry leaves for about 1 minute.
  • If you are using bay leaves skip the last step.
  • Ladle soup into bowls and garnish with the curry or bay leaves.




20 min


35 min


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