Spicy Cauliflower Soup

Reminiscent of soups found in Indian restaurants; alter the spiciness by increasing the amount of curry.

Spicy Cauliflower Soup
Prep time: 
Cook time: 
Total time: 
Serves: 10 cups
  • 1 tablespoon olive or canola oil
  • 1 large Spanish onion, coarsely chopped
  • 2 garlic cloves, pressed or finely chopped
  • ½ to 1 1/12 teaspoons curry powder
  • ½ teaspoon Dijon mustard
  • 6 cups chicken stock
  • 1 large red new potato, chopped (about 1 to 1½ cups)
  • 1 head cauliflower, cored and coarsely chopped
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground nutmeg
  • 1 cup heavy cream, buttermilk, or low-fat yogurt (optional)
  • ¼ to ½ cup sour cream of yogurt. for garnish
  • ¼ cup chopped fresh cilantro leaves, for garnish
  1. Place a heavy-bottomed stockpot over medium heat and, when it is hot, add the oil. Add the onions, garlic, and curry and cook until tender, about 10 to 15 minutes
  2. Add the mustard, stock, and potato, raise the heat to high, and bring to a boil.
  3. Lower the heat to low and add the cauliflower, thyme, and nutmeg. Cook until the cauliflower is very tender, about 20 to 25 minutes.
  4. Remove the solids and place in a blender. Process until completely smooth, gradually adding the cooking liquid and heavy cream.
  5. Serve immediately, garnished with sour cream and cilantro