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    Home » Soup

    Plant Based Curry Cauliflower Soup

    Published: Jan 6, 2019 · Modified: Jul 8, 2021 by Philip + Mystique · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Creamy, rich and charred to perfection, our Plant Based Curry Cauliflower Soup is the ultimate reset dish with its smooth texture and flavour.

    Whether it's the start of the new year, the end of summer, or days in between when you simply need to eat a lighter, detoxifying meal, Philip and I always turn to plant based recipes.

    Close up of three bowls of curry cauliflower soup with bread and fresh cilantro

    Exactly what its name suggests, plant based recipes focus on whole, plant foods such as fruits, veggies, legumes, grains, nuts and seeds, and removing animal products including meat, fish, eggs, dairy, gelatin and other animal byproducts.

    For us, opting for the occasional plant based recipe after major holidays or seasons of indulging helps us reset and find comfort in dishes made with ingredients found close to the earth. And one of the easiest ways to highlight plant based ingredients is through recipes like soups and stews.

    Eat food. Not too much. Mostly plants. – Michael Pollan

    Using plant based bases such as vegetable broth or coconut milk adds richness and heartiness, and is a delicious way to mimic flavours of meat and creamy textures found in dairy products.

    Side angle image of curry cauliflower soup in a black bowl with bread slices

    Another way to add flavour and depth to a plant based recipe is through cooking techniques and spices. Roasting vegetables in the oven caramelizes the natural sugars, releasing an elevated depth of flavour.

    Our Plant Based Curry Cauliflower Soup, not only calls for roasted cauliflower tossed in curry (honestly, we could even eat these as a side dish), but also roasted garlic bulbs, oozing with elevated depth of flavour.

    Creamy, rich and charred to perfection, our Plant Based Curry Cauliflower Soup is the ultimate reset dish filled with layers of flavour. Tossing cauliflower florets in curry, roasting them and bulbs of garlic, and adding them to a rich based of vegetable stock and coconut milk, every ingredient thoughtfully comes together to create an exceptional smooth texture and flavour without the use of dairy and meat.

    Ingredients for Curry Cauliflower Soup
    Three bowls of curry cauliflower soup with bread and fresh cilantro

    How to Make Plant Based Roasted Cauliflower Soup

    Prepare the Garlic for Roasting

    Garlic burns easily, and when it is burnt it has a very bitter flavour. To roast the garlic to perfection without burning it, I like to create a tin foil pack to house a whole garlic bulb, causing it to steam and caramelize without going too far. Start by cutting off the top of the bulb to expose the flesh of each clove. Place a square piece of foil and drizzle with olive oil and sprinkle with salt. Gather the edges of the foil and create a pouch of the garlic bulb, ensuring there is a little space around the garlic to breath. Set aside until we roast the cauliflower.

    Two garlic heads with the tops cut off
    Drizzling olive oil on a head of garlic
    Prepare and Season the Cauliflower

    Whenever you're roasting vegetables in the oven, you want to try to have them all around the same thickness so that they cook evenly and have the same doneness. With the cauliflower, start by removing any leaves, then breaking off florets. Smaller florets can stay whole, while larger ones can be sliced about a half inch thick lengthwise. Place the cauliflower in a large roasting pan and drizzle with olive oil. Toss to coat then sprinkle with the curry powder and chili flakes.

    Cauliflower Florets in a grey bowl
    Roast your Garlic and Cauliflower

    Preheat your oven to 400°F. Place the roasting pan with cauliflower in the centre of your oven and place the garlic pouch directly on the oven rack next to the roasting pan. Roast for 30 minutes, turning the cauliflower after 20 minutes. The cauliflower edges will be golden brown and caramelized.

    [one_half]Cauliflower in a roasting pan with curry powder[/one_half]

    [one_half_last]Roasting pan of curry roasted cauliflower[/one_half_last]

    Soup Base

    While the cauliflower is roasting, heat the soup base by mixing together the vegetable stock and coconut milk in a large soup pot. Place on medium heat and bring to a boil. Lower to simmer until adding the vegetables.

    Cook and Blend

    Once the garlic and cauliflower are roasted, they can be added to the soup. For the cauliflower, reserve a few nice florets for garnish (if desired) then add the remaining directly into the soup pot. The garlic will need to cool for about 10 minutes so you can handle it without burning your fingers. Hold the garlic bulb upside down over a small bowl and squeeze it to pop the cloves out from the skin. Remove any skin that's in the bowl, then add the garlic to the soup. Allow the soup to simmer with the garlic and cauliflower for 10-15 minutes then blend using an immersion blender. Season the soup with ½ teaspoon of salt and black pepper, then taste and adjust seasoning as necessary.

    Curry cauliflower soup in a black bowl with bread slices

    Bowl of curry cauliflower soup with bread

    Plant Based Curry Cauliflower Soup

    Philip Lago & Mystique Mattai
    Creamy, rich and caramelized to perfection, our Plant Based Curry Cauliflower Soup is the ultimate reset dish with its smooth texture and flavour.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 50 mins
    Course food and drink, Soup
    Cuisine Canadian, Fusion, north american
    Servings 6 servings
    Calories 208

    Ingredients
      

    • 1 head cauliflower cut into florets
    • 1 head garlic
    • 2 tablespoon olive oil
    • 2 teaspoon curry powder
    • ¼ teaspoon red chili flakes
    • 4 cups vegetable stock
    • 1 can coconut milk 400ml
    • 1 teaspoon salt
    • ½ teaspoon black pepper

    Instructions
     

    • Preheat oven to 400°.
    • Cut the tops of the garlic heads off just enough to expose the cloves. Drizzle with 1 tablespoon of olive oil and sprinkle with ¼ teaspoon of salt, then wrap in foil.
    • On a large baking tray, toss the cauliflower with remaining olive oil, curry powder and chili flakes. Place the foil wrapped garlic on the baking sheet with the cauliflower and roast in the oven for 25 minutes, until the cauliflower is golden.
    • Meanwhile, pour the vegetable stock and coconut milk into a large soup pot and bring to a simmer.
    • Add the roasted cauliflower, and squeeze out the softened garlic into the pot. Continue to simmer for an additional 15 minutes. Remove from the heat and blend until smooth. Season with salt and pepper, plus additional chili flakes, if desired.

    Notes

    • Reserve a few florets of roasted cauliflower to garnish the soup
    • Fresh cilantro is a great herb to garnish the soup

    Nutrition

    Calories: 208kcalCarbohydrates: 11gProtein: 4gFat: 19gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 1054mgPotassium: 460mgFiber: 2gSugar: 3gVitamin A: 366IUVitamin C: 48mgCalcium: 45mgIron: 3mg
    Keyword cauliflower soup, plant based recipes, plant based soup, roast cauliflower recipes
    Have you tried this recipe?Tag us on Instagram @chef.souschef or use the hashtag #chefsouschef and let us know how it was!

    Curry cauliflower soup garnished with cauliflower florets, coconut milk and cilantro

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    Reader Interactions

    Comments

    1. nicole (thespicetrain.com) says

      January 06, 2019 at 5:30 pm

      This sounds absolutely delicious and your photography is absolutely gorgeous. Thanks so much for sharing! 🙂

      Reply

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