Curried Cauliflower Soup

I found this recipe on the Vegetarian Times website. While I’m not a vegetarian anymore, I do like vegetarian meals once in awhile. And I especially love soups (and curry).


Serves 6

  • 2 Tbs. olive oil
  • 1 small onion, chopped (1 cup)
  • 1 medium tart apple, such as Granny Smith, peeled, cored, and coarsely chopped (1 cup)
  • 1 Tbs. curry powder
  • 1 clove garlic, sliced (1 tsp.)
  • 1 large head cauliflower, chopped into 1-inch pieces (6 cups)
  • 4 cups low-sodium vegetable broth
  • 1 tsp. honey or agave nectar
  • 1 tsp. rice wine vinegar

Per serving: Calories: 104, Protein: 2g, Total fat: 5g, Saturated fat: 0.5g, Carbs: 14g, Cholesterol: mg, Sodium: 304mg, Fiber: 4g, Sugars: 8g


1. Heat oil in large pot over medium-high heat. Add onion, and sauté 5 to 7 minutes, or until soft and golden. Stir in apple, curry powder, and garlic, and cook 2 minutes more, or until curry powder turns deep yellow.
2. Add cauliflower and vegetable broth, and bring to a simmer. Cover, reduce heat to medium-low, and simmer 20 minutes. Cool 20 minutes, then blend in food processor or blender until smooth. Stir in honey and vinegar, and season with salt, if desired.

I almost called this post “They Can’t All Be Winners.”

I found this recipe a few weeks ago and was really excited to make it. I was on a curry kick when I found the recipe. I think part of my problem is that by the time I made the recipe I was no longer obsessed with curry.

I turned on some tunes while I cooked.

Also Michael is not a fan of cauliflower–which I totally spaced on when I planned to do this recipe. He said he would try it but if he didn’t like it he’d make something else for himself. Fail.

I chopped the cauliflower (which was really messy). I tried to puree part of it in my Magic Bullet but that was proving to be more difficult than I thought.

Other than being messy the prep went really well. I chopped the onion and peeled and chopped the apple.

Since the puree wasn’t working well, I just chopped part of the cauliflower by hand.

I sauteed the onion and apple in the pot with the oil and then added the curry powder and garlic.

It smelled good. The cooking onion and curry powder combo is always a winner. I added the vegetable broth and the rest of the ingredients.

I brought it to a simmer and then reduced the heat and covered the pot for about 25 minutes. While dinner was cooking I made us salads.

With bacon. 🙂 I enjoyed a glass of chardonnay with dinner too.

So dinner was finally ready. I put some in my Magic Bullet to puree and it worked a lot better this time. I pureed it and pour it back into the pot and mixed it all together. It made it much creamier.

The funny thing? Michael LOVED the soup. I was “meh” about it. I felt it was really bland and plain and I could not figure out what the soup needed to make it better. Michael said maybe it needed to be spicy. I’m not sure.

It’s funny that the guy that was no into the recipe loved it and the one that was excited about it didn’t like it. But like I said at the beginning maybe I was just curried-out.

I went to Facebook and the unanimous consensus from my friends was that the soup needed bacon. Which is also funny because I found the recipe in Vegetarian Times. 😉

I doubt I’d make the recipe again. It wasn’t bad by any means, just boring.

QUESTION: What do you think is missing from this soup?

Author: Lisa Eirene

About Lisa Eirene Lisa lost 110 pounds through calorie counting and exercise. She swims, bikes, runs, hikes and is enjoying life in Portland, Oregon. Her weight loss story has been featured in First Magazine, Yahoo Health, Woman's Day and

8 thoughts on “Curried Cauliflower Soup”

  1. maybe a splash of cream? or a spoonful of plain yogurt on top-i like that on curried lentils.
    cumin can add more of the curry-ish flavor without heat if you need more flavor but not spice.

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