Curried Cauliflower and Soup
Recipe type: Appetizer
Serves: 6-8
A simple creamy soup made with coconut milk and spiced with curry. Perfect to enjoy with family and friends!
  • 2 Tbsp Butter
  • 1 onion chopped
  • 3 cloves garlic, minced
  • 3 tsp.of your favourite curry powder
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder
  • ½ chilli flakes (optional)
  • 1 head cauliflower, trimmed and cut into small florets
  • Salt to taste.
  • 3 cups vegetable stock or more if needed
  • 1 400ml can coconut milk
  • ¼ cup toasted flaked almonds for garnishing
  • Fresh chives or coriander to garnish.
  1. In a stock pot heat butter over medium heat. Add onion and garlic and sauté for 6-7 minutes, until the onions begin to soften. Stir in curry powder,cumin powder,coriander powder and red chilli flakes if using and cook for another 2 minutes.
  2. Add the cauliflower, stock and salt if needed and bring to a boil.
  3. Reduce heat, cover and simmer for 20 minutes or until the cauliflower is tender.
  4. Remove soup from heat and allow to cool slightly.
  5. Working in batches, purée the soup in a blender until smooth, and then return the soup to the pot. (Alternatively, use a stick blender to purée the soup in the pot.)
  6. Stir in the coconut milk and gently warm through the soup.
  7. To serve, ladle the soup into bowls and garnish with a handful of toasted almonds, and your favourite herbs.
To toast the almonds: Preheat the oven to 180°C and lay flaked almonds out on a baking sheet in a nice flat layer. Toast for 5-6 minutes until lightly toasted.
Recipe by SAPeople Tasty Recipes at