Super Easy Curried Cauliflower Soup

I whipped this soup up the other night when I was tired and had no energy for chopping, sauteing, or anything else. So this is a pared down and simplified version of a tasty and healthy soup that you can create from fresh, whole ingredients with very little fuss.

Cauliflower is a veggie that I tend to keep on hand. It lasts very well in the fridge, even if neglected for a week or more. You can roast it, sprinkled with olive oil, salt, and pepper, for a simple side dish that everyone (including teenagers!) will love. You can finely chop or shred it and make a unique version of cole slaw (for real!) called caulislaw. Being a cruciferous vegetable, it has anti-cancer properties. Add in the turmeric, and you have even more benefits. Do you need more reasons to try this soup?


Half of a large head of cauliflower, roughly chopped
About 12 baby carrots (or 3 large carrots) roughly chopped
3-4 stalks celery, chopped
About 5-6 green onions, chopped
1-2 quarts homemade chicken stock
1 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon sea salt
1 teaspoon black pepper
1/4 teaspoon cayenne
1-2 TB tamari (soy sauce) or Bragg's Aminos
1/2 can coconut cream (from Trader Joe's) or 1 whole can coconut milk

Place stock in medium-sized sauce pan and heat until just beginning to boil. Add all veggies and cook until softened, about 20-30 minutes. Add seasonings. Using an immersion blender, puree soup right in the pot. Add coconut cream and taste soup. Adjust seasonings if needed. Serve with a large dollop of plain or Greek yogurt. Makes at least 4 servings.


  1. mmm, will be trying this in the next few days - thanks! (just found your blog from the HoCoBlog site)


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