Plant Based Curry Cauliflower Soup

Bowl of curry cauliflower soup with bread

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

  • Author: Chef Sous Chef
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Category: Food and Drink, Soup
  • Method: Stove Top
  • Cuisine: North American, Fusion


  • 1 large cauliflower head, cut into florets
  • 1 head garlic
  • 2 tbsp olive oil
  • 2 tsp curry powder
  • 1/4 tsp red chili flakes
  • 4 cups vegetable stock
  • 1 can coconut milk (400ml)
  • 1 tsp salt
  • 1/2 tsp black pepper


No. 1 | Preheat oven to 400°.

No. 2 | Cut the tops of the garlic heads off just enough to expose the cloves. Drizzle with 1 tablespoon of olive oil and sprinkle with 1/4 tsp of salt, then wrap in foil.

No. 3 | 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.

No. 4 | Meanwhile, pour the vegetable stock and coconut milk into a large soup pot and bring to a simmer.

No. 5 | 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.


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

Keywords: roast cauliflower recipes, plant based soup, plant based recipes, cauliflower soup