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Roasted & Curried Cauliflower Soup

Roasted Cauliflower Soup in Bowl.jpeg

The aroma of the curry will draw anyone who’s in your home right into the kitchen! The aroma is matched by the flavor! Several ingredients make this soup one of my favorites. The cauliflower is roasted, giving it a slightly sweet and smoky flavor. The curry and other spices heighten the flavor of the cauliflower. As in all good soups, all the vegetables are (should be!) fresh. The homemade stock doesn’t hurt either! The soup comes together quickly, stays fabulous in the refrigerator for several days and emerges from the freezer with he same great flavor as it does from the stove. I served it to a guest who assured me that this soup could be the entire meal. Glad I have more in my freezer! Recipe is below.

Foodie Lit

When Ken Schept, author of A Gift of Feathers, sent me his fictional story about his mother last year, I stepped back in time, hearing his mother’s voice when I visited. “Susan,” she would say happily, “so delicious to see you!”

While I have reviewed many books over the years, this is the first one from a family friend, whose parents and my parents were best friends, at whose home I spent many hours and whose children, were my childhood buddies.

A Gift of Feathers is a fitting tribute to Grandma Dot, her life and her death, her love for her family and their love for her.

Roasted Cauliflower with curry.jpeg

Roasted & Curried Cauliflower Soup

1 head cauliflower, cored and cut into florets of similar size

2 tablespoons olive oil, divided, more if needed

1 teaspoon curry

1 medium onion, chopped or sliced

1 stalk celery, chopped

1 small potato, cubed and unpeeled

2 cloves garlic, chopped

1/4 teaspoon coriander

1/2 teaspoon turmeric

1 teaspoon cumin

1/4 teaspoon pepper 

6 cups stock


  1. Preheat oven to 400.

  2. Place cauliflower florets on a parchment lined pan. Drizzle with olive oil and sprinkle with curry. Roast for 20-25 minutes until cauliflower is fork tender. Remove from oven.

  3. Add olive oil to pan and sauté onions, celery, potato and garlic in a pot over a medium flame. stirring occasionally to keep vegetables from sticking. Add coriander, turmeric, cumin and pepper, and stir to cover vegetables.  Sauté until onions are translucent. 

  4. Add cauliflower and stir to mix.

  5. Add stock. Bring to a boil and lower to a simmer and cover. Cook until call vegetables are soft. Remove from heat and cool until ready to purée.

  6. Purée with an immerser or in a blender until smooth. Serve, garnishing with chopped green onions or parsley. Refrigerate if you are not going to serve right away. Soup freezes well in a freezer bag or container.


Note: To keep vegan, use a vegan stock. For a heartier soup, use a poultry or meat stock, and then it is no longer vegan or vegetarian.


expandthetable suggestions

Allium free: Omit onion and replace with a fennel bulb. Omit garlic and replace with a large radish.

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