The Best Simple Cauliflower Soup

The Best Simple Cauliflower Soup Recipe

This is the simplest of cauliflower soups. And it is so dang good. The ingredient list is shorter than short, and if you have a great yellow curry paste on hand (or even just a good one), it is worth making.

The Best, Simple Cauliflower Soup Recipe

I love the super silky texture you get from blending this soup in a high-speed blender, but a hand-blender is B+ level good as well. So, don't sweat the equipment side of things too much.

The Best, Simple Cauliflower Soup Recipe

This is the latest in a long-running series of love letter recipes to simple pureed soups, including (get ready ;) carrot soup, asparagus soup, green soup, tomato soup, also this broccoli soup. What I'm saying is, blender soups forever.

The Best, Simple Cauliflower Soup Recipe

I get a little crazy with the toppings, but the soup is good simple and straight too. Here the cauliflower soup is topped with toasted pine nuts, fried shallots, and hemp seeds, and more of the yellow curry paste whisked with a bit of shallot oil.

Simple Cauliflower Soup

I love the super silky texture you get from blending this soup in a high-speed blender, but a hand-blender is B+ level good as well. So, don't sweat the equipment side of things too much.

2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
3 cloves garlic, smashed
3 tablespoons yellow curry paste, or more to taste
3 small new potatoes, cut into 1/2-inch cubes
1 large head of cauliflower florets (~1 1/2 lb)
1 teaspoon fine grain sea salt
, plus more to taste
1/2 - 1 cup cashew milk or coconut milk
1 lime

to serve: croutons, or (as pictured) toasted pine nuts, fried shallots, hemp seeds, and more of the yellow curry paste whisked with a bit of shallot oil

Pour the olive oil into a large pot over medium-high heat. When hot, stir in the onion, and garlic. Sauté for a couple minutes, just long enough for things to soften up. Stir in the curry paste, potatoes, cauliflower, and salt, and allow to cook for another 5 minutes or so. Add 4 1/2 cups of water, and bring just to a boil. Dial back the heat and simmer just long enough for the cauliflower and potatoes to get tender throughout, another 5-10 minutes. Immediately remove the soup from heat, and transfer to a high-speed blender (in batches, if necessary). Alternately, you can use a hand blender directly in the pot. Stir in the cashew milk. And here's the make or break step - add more salt if needed, and a good amount of fresh lime juice. Adjust until the seasoning is balanced and just right. It should taste bright and sharp, and delicious. Serve sprinkled with any/all of the suggested toppings.

Serves 8.

Prep time: 10 min - Cook time: 15 min

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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do you make the cashew milk yourself? if so can you give me a few tips, do you use raw cashews? i have not made my own nut milk, wondered if you used store bought or home made in this soup. I am excited to try it!

HS: Hi Eve - blend 1 part raw cashews with 2 parts water in a high speed blender until silky smooth - no need to strain. Or if you have a "regular" blender, soak the cashews for an hour or so, and then blend them. Decide if it is smooth enough, and if not strain through cheese cloth. Hope this helps! -h


Every week when I get home from the market, I chop the stalks off vegetables like broccoli and/or cauliflower, and the green tops off leeks and cook them, separately or together, into vélouté--a thick, velvety soup. It's nice to change it up, and the addition of curry paste and coconut milk will be a welcome embellishment.
I use the stalks because since vélouté is blended, you don't notice whether it's the stalk or the flowers. The tops get cooked--often steamed, sometimes roasted--as sides during the week.

Taste of France

This sounds lovely. Since I don’t have any of your yellow curry paste on hand, would a store bought version work in its place? Or specific spices to replace the paste? I have tons of cauliflower in the frig and this sounds perfect for this grey day in the PNW.

HS: Hi Andrea - can just use any curry paste or curry powder you like. Just add as much or as little as you like!


I LOVE your soup recipes! Just confirming when you say coconut milk you mean the thick, canned milk, not the coconut milk beverage that comes in the carton.

HS: Yes, exactly!


Hi thank you for this great sounding recipe. Would almond milk work instead, or just coconut milk as the better alternative to cashew milk? And can I make curry paste from curry powder and water?

HS Hi Fielding, here's my thought on almond milk. If you make your own, and make it on the thick side, yes. But I don't love almond milk from the carton for this, it's a lot thinner and often has a weird texture from thickeners...I'd opt for a bit of coconut milk instead if you don't want to make cashew milk. And either way, you don't actually need much.


I made this tonight, adding a Serrano pepper and roughly a tablespoon of finely chopped ginger. My husband — known for not liking soups all that well — had three bowls.


Ooh, yasss! Love this. I happen to have had a can of yellow curry paste in the cupboard for many months and wasn't sure what I'd make with it.
In other news, that turmeric yellow stain on your marble counter is giving me a mild heart attack! I hope it survived the photoshoot, lol...


This was "simply" the best ever! I happened to have 2 batches of your yellow curry recipe stocked in the freezer & as a result, this was effortless & the best cauliflower curry soup ever. Husband agreed! Thank you!

HS: Thanks for the nice note Carol!


Perfect timing - I had a head of cauliflower to use. I didn't have white or yellow potatoes so I used a sweet potato and left the skins on. Used a couple tablespoons of spicy Vindaloo curry powder. The soup turned out SO GOOD! And it's a beautiful color from the sweet potato. Thank you, Heidi!


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