Curried cauliflower soup

  • 45 mins cooking
  • Serves 6
  • Print


Curried cauliflower soup
  • 1 tablespoon olive oil
  • 1 (150g) brown onion, finely chopped
  • 2 clove garlic, crushed
  • 1/2 cup (150g) mild curry paste
  • 8 cup (2l) water
  • 1 (1kg) cauliflower, trimmed, coarsely chopped
  • 2 (400g) potatoes, coarsely chopped
  • 1 tablespoon tomato paste
  • 1 cup (250ml) buttermilk
  • 1/2 cup loosely packed fresh coriander leaves
  • naan bread, to serve (optional)


Curried cauliflower
  • 1
    Heat oil in a large saucepan. Stir onion and garlic over heat until onion softens. Add curry paste and continue stirring for 5 minutes.
  • 2
    Add water, cauliflower, potato and paste; bring to a boil. Reduce heat and simmer without lid for about 15 minutes or until vegetables are tender. Cool 15 minutes.
  • 3
    In batches, blend or process soup until smooth. Return soup to same cleaned pan, add buttermilk and stir over low heat until hot.
  • 4
    Serve bowls of soup sprinkled with coriander and, if desired, accompanied with warmed naan bread.

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