The Best Simple Cauliflower Soup

The Best Simple Cauliflower Soup Recipe

This is the simplest cauliflower soup. 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. You could also season this with a favorite Indian spice blend, for another take. Or a simple showering of fresh herbs. Play around!

Simple Cauliflower Soup

4.6 from 5 votes

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.

Ingredients
  • 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
Instructions
  1. 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.

  2. 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 mins
Cook Time
15 mins
Total Time
25 mins
 
If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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