Total Time
Prep 10 mins
Cook 15 mins

Adapted from Quick & Easy Indian Cooking. Can be made in advance and reheated gently. Have all the spices prepared and ready before starting.

Ingredients Nutrition


  1. Heat oil over medium-high heat. Put in onion, ginger and garlic and saute until onion is somewhat brown.
  2. Add spices all at once, stir and add potatoes, cauliflower and chicken stock. Add salt in needed.
  3. Cover and simmer until potatoes soften. Taste for salt and add if needed.
  4. Put soup in blender in batches and blend thoroughly. Strain, pushing down to get all the pulp. (I personally don't bother with the straining.).
  5. Add cream and mix. Reheat gently or refrigerate if prepared in advance and then can reheat gently.


Most Helpful

I really enjoyed the flavour of this soup. Much nicer than the traditional cream of cauliflower that I had as a kid. I added a whole medium-sized head of cauliflower, as well as two potatoes, and I still think it could have been thicker. I also used vegetable stock, and omitted the heavy cream to make it a little healthier. Next time I might try adding yellow lentils to round the soup out and make it more of a main dish.

Marina K August 22, 2007

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