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curried cauliflower soup recipe

Curried Cauliflower Soup Recipe

Posted on

This smooth and silky soup is great as an appetizer or a light dinner. Using Blendtec's Herbed Vegetable Broth Powder makes this recipe a great vegan dish.

Total time:  35 M 
Servings:  5
Calories:  100

Ingredients

  • 1 head cauliflower
  • 1 1/2 tsp. curry powder
  • 2 tsp. Herbed Vegetable Broth Powder or bouillon
  • 1 tsp. kosher salt
  • 2 tbsp. olive oil
  • 1 onion sliced into ¼" rings
  • 3 cups water
  • 1 tbsp. chopped parsley optional

Nutritional Information

  • Serving Size: 1½ cups
  • Fat: 6g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 650mg
  • Carbohydrates: 12g
  • Fiber: 4g
  • Sugar: 5g
  • Protein: 4g

Instructions

  1. Preheat oven to 425°F.
  2. Add cauliflower, onion, oil, curry powder, and salt to baking pan. Roast vegetables for 25 minutes.
  3. Add water, herbed vegetable broth powder or bouillon, and 3 cups of roasted cauliflower and onions to WildSide+ jar. Secure lid and press "Speed Up" to Speed 6; blend until desired consistency is reached.
  4. Pour 1 cup soup into each bowl, and top with remainder of roasted vegetables.
  5. If desired, garnish with chopped parsley.

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19 comments


  • Cant wait to have this for dinner tonight!!

    A on

  • so delicious – just had it for lunch – and so easy to make!

    Carrie on

  • This is a great soup. I’m making it for the second time tonight. I dice tomatoes and drop them into the soup with chopped basil. Yummy

    anne on

  • First use on my new blender. Easy to use no doubt.
    Was a bit disappointed, soup was not hot at all. As per instructions used speed button . Any reason can not use soup button ?

    Sara on

  • OK – I just made this soup, but the speed button did not do it for me. I used the soup button 3 times. It was fantastic!! And it was hot – well hot enough to eat, not boiling hot. Delicious!!

    Chris K on

  • I was wondering the same thing. Why use the speed button instead of the soup button?

    Chris K on

  • We have made this several times; love it. We get a huge cauliflower, then keep out about 1/3 after roasting, cut it in small pieces, add to finished soup for some chunkiness. VERY filling…..delish taste.

    jana on

  • This is fantastic! The curried roasted cauliflower and onions are also just good without making the soup. Will make again. I did use the soup button twice to help heat it up.

    Jen W on

  • Great soup! I added diced pan-fried zucchini and bit romaine lettuce I had in my fridge still. Yummm!!

    Martynka Szymanowska Vreeburg on

  • I used hot water, added the steaming hot veggies that were just roasted, and used the soup button. The soup was piping hot and delicious! (I doubled the amount of curry and added an additional tablespoon olive oil to roast the vegetables.)

    Monica on

  • How do I cut the onion taste? I followed the recipe but I think my onion was a bit too strong.

    Angie on

  • I love this soup. I started experimenting with the recipe when I had some extra sweet potatoes in the frig. It is a great option if you have some items you need to use in your frig.

    Mollie on

  • This recipe is great but if you’re calorie counting you can omit the oil. Also if you don’t like a strong onion taste, try leeks (1 1/2 per med. cauliflower & cut the water to 2 cups ) I even omit the salt because the bouillon is salty enough. Also if you want to add some heat, don’t bother grinding the chili peppers first, just add them as is, you are using a Blendtec after all!

    Joy on

  • When I made this soup the first time, it was a little too onion-y for me too. There are a couple of things that can help mellow the onion taste:

    1. This is probably the easiest solution, just reduce the amount of onion in the recipe by half. Half the onion = half the onion flavor.

    2. After roasting the onion for 25 minutes, my onion slices still seemed a little on the raw side. Roasting the onions longer wasn’t an option since they were starting to burn on the edges, so I ended up sauteeing the onions in a skillet with a bit more oil until they were cooked through. The resulting soup was much more mellow in the onion department.

    3. As another reviewer suggested, trying using one or two leeks (just the white and pale green part) instead of the onion. Leeks have a less assertive flavor than onions.

    I hope that helps!

    Emily on

  • You can leave the onion out and add garlic to your liking. Alternatively, you could use chives if that fits into your diet.

    Blendtec on

  • Can I substitute anything else for the onion as we don’t eat onion or shallots, leeks etc We do eat garlic though.

    Topcatz on

  • can I use a normal jar for this as well?

    Cassandra Hoer on

  • This was so good, and even better since I added spices like cayenne (I like it spicy). Delish!

    Shauna Carpenter on

  • LOVE THIS STUFF! and its so affordable and easy as heck!

    Coco on

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