Curried cauliflower soup

Jan 21, 2021
This creamy soup will have you coming back for more. Source: Getty.

This vegie soup is perfect for those days when you need a bit of a pick-me-up, thanks to the korma curry kick. Serve it with some naan bread so you can soak up all the goodness!

Serves 4


  • 20g butter
  • 1 brown onion, roughly chopped
  • 2 tbsp korma curry paste
  • 1.2kg head cauliflower, trimmed, cut into florets
  • 2 sebago potatoes, peeled, roughly chopped
  • 1 litre vegetable liquid stock
  • 1/2 cup pure cream
  • Extra pure cream, to serve
  • Coriander leaves, to serve
  • Warm garlic and herb naan, to serve


  1. Melt butter in a large saucepan over medium heat. Add onion. Cook, stirring often, for 5 minutes or until softened. Add curry paste. Cook for 30 seconds or until fragrant. Add cauliflower, potato, stock and 2 cups cold water. Stir to combine. Simmer, partially covered, for 25 minutes or until vegetables are tender. Remove from heat.
  2. Using a stick blender, carefully blend soup until smooth.
  3. Return to heat. Stir in cream. Cook for 5 minutes or until heated through. Divide soup between bowls. Drizzle with extra cream and sprinkle with coriander. Serve with naan bread.

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