Curried Cauliflower Soup

Total Time
45mins
Prep 15 mins
Cook 30 mins

Saw a picture of this in the Penzey's Spices catalog. It looked so good, I just had to try it. It was a nice change for us from the usual soups and it was so easy to make. I was happy to just eat this with a salad. I know we will have this again.

Ingredients Nutrition

Directions

  1. Rinse cauliflower and cut into florets.
  2. In large pot, add water, cauliflower florets, olive oil, sweet curry, cayenne pepper, salt and black pepper.
  3. Bring to a boil over high heat, then reduce heat to medium-low and simmer until cauliflower is fork tender (approx 10 min).
  4. Using a potato masher, break cauliflower into small pieces (do not totally mash as you would a potato).
  5. Bring soup back to a boil and add pasta.
  6. Cook 6-8 minutes or until the pasta is done.

Reviews

(4)
Most Helpful

A nice change from the usual creamed cauliflower soup, this was quick & easy - and much healthier! I scaled the recipe in half with no difficulty, omitted the olive oil & used Orzo. Thanx Ducky!

CountryLady December 01, 2003

Because I love curry, I wanted it to be a more intense flavor so I prepared it a little different. I steamed the cauliflower until it was crisp tender. Then removed the steamer and put the pasta in the steamer water (so the flavor of the cauliflower would not be lost from the pasta). I cooked the pasta (spaghetti rings, it's what I had)until it was al dente and poured it into a collander with a bowl to catch the liquid (I didn't want my pasta to be over done when I was ready for it. I then stir-fried the cauliflower with the olive oil and seasonings. When it was done, I poured the pasta and the liquid in the wok with the cauliflower. I only had about 1 1/4 cups of liquid when it was done and it was very flavorful. I can see how it would be a very subtle flavor with more liquid. It smelled great while it was cooking and it was delicious when it was done! I will make it again.

~SwoR~ November 11, 2003

I'm sorry. I couldn't eat it.

Tal #2 December 10, 2005

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