Cream of cauliflower soup

Is there anything cauliflower can't do?

  • 20 mins cooking
  • Serves 4
  • Print
This deliciously silky cauliflower soup is given an extra special kick from curry powder and touch of sour cream adds a tangy creaminess you'll love.


Cream of cauliflower soup
  • 50 gram butter
  • 1 medium onion (150g), chopped coarsely
  • 1 medium cauliflower, (1.2kg), chopped coarsely
  • 2 teaspoon madras curry powder
  • 4 cup (1l) chicken stock (see notes)
  • 2 cup (500ml) water
  • 1/2 cup (125ml) cream
  • salt and pepper, to taste
  • snipped chives, to serve
  • sour cream, to serve


Cream of cauliflower soup
  • 1
    Heat butter in large saucepan. Cook onion and cauliflower until softened and translucent. Add curry powder and cook for 30 seconds or until fragrant.
  • 2
    Add stock; simmer, covered, for 10 minutes or until cauliflower is soft. Using a stick blender or goblet blender, blend soup until smooth. Add water to thin soup, as desired. Place over gentle heat to warm through, if necessary.
  • 3
    Stir in cream. Serve immediately with snipped chives and a dollop of sour cream, if desired.


For a vegetarian version if this dish, you can use vegetable stock instead of chicken stock.

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