Recipes

How to Make Curried Paleo Cauliflower Soup

0 from 0 ratings

I have always loved a nice bowl of soup. It can have the ability to transform your mood or make you feel instantly better when you are under the weather. The coconut milk in this recipe combines nicely with the curry to make a sweet and comforting soup. The curry adds a beautiful depth of flavor, as does the roasted cauliflower. This lightly-spiced cauliflower soup is warming and delicious.

This cauliflower soup is so ridiculously good and super easy to make! You need to try this…

This cauliflower soup is so ridiculously good and super easy to make! You need to try this…



Cauliflower soup is very simple and affordable. I didn’t intentionally start eating a mostly vegetarian diet, but it has turned out to be so. When I moved to the city and meat became much more expensive than I was used to, I found myself gravitating toward veggies more and more. And cauliflower has become a staple, mainly because one head of cauliflower can stretch over a few meals, and because it fills me up. Versatile and easy to prepare, cauliflower is a regular in my kitchen now.

I turn to cauliflower a lot more in the winter, partially because many other fresh vegetables are all out of season, and partially because it’s so hearty and comforting. This isn’t one of those soups that are best served as an appetizer; rather it has a lot of substance and is satisfying as a meal on its own. This soup is perfect for a cold blustery day, when you are look for some hot food to keep your insides warm. It’s also not too heavy, which is a welcoming aspect for post-holiday meals.

roasted cauliflower soup
curry soup
paleo soup


Ingredients

    • 2 tbsp olive oil
    • 1 onion, chopped
    • 1 large head of cauliflower, cut into florets
    • 3 cups low-sodium chicken stock
    • 1/2 tsp coriander
    • 1/2 tsp turmeric
    • 1 1/2 tsp cumin
    • 1 cup full-fat coconut milk
    • 1/4 cup roasted cashews
    • 2 tbsp fresh parsley, finely chopped
    • Salt and pepper, to taste

Directions

  1. Preheat the oven to 375 degrees F. Spread out the onion and cauliflower in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 15-20 minutes until golden, stirring once.
  2. Place the cauliflower and onions in a large pot and add the chicken stock. Stir in the coriander, turmeric, cumin, and a pinch of salt. Bring to a boil and let boil for 5 minutes. Remove from heat.
  3. Using an immersion blender, puree ingredients in the pot until smooth. (Alternatively, carefully transfer to a blender.) Stir in the coconut milk and warm the soup to serve. Taste to adjust seasonings as necessary. Serve with roasted cashews and top with parsley.

Want more paleo recipes? Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 categories, it is the only Paleo book you will ever need.

Print Recipe

  1. I agree that this recipe could use more seasonings, next time I shall try the garlic and more seasonings! a very easy and quick meal for a weeknight dinner.

  2. I added garlic, curry powder, a little fennel, and a little cilantro (I didn’t think I had coriander…found it after I’d subbed the cilantro, then decided to add it, too!). I also didn’t have an onion so I roasted some celery with the cauliflower instead. Delicious!

  3. Where do I find full fat coconut milk? Is this a refrigerated item? I am preparing to start my first Paleo week….

Ask a Question/Comment

Facebook icon Twitter icon Instagram icon Pinterest icon Google+ icon YouTube icon LinkedIn icon Contact icon