Curried Cauliflower Soup

Despite my best efforts to hold onto summer and all of its glory (why is it so short?) the weather does seem to be getting colder than I'd like to admit.

Cold weather just screams for warming dishes like this Curried Cauliflower Soup - don't you think?

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Soups are one of my favourite things to make. They are so easy - everything gets tossed into one pot and with a little time and a lot of love you have something nourishing and rich in flavour. Plus, just like smoothies, you can pack (or hide depending on who you're serving :P) so much nutrition into one meal - it's incredible.

This soup is all about layering your ingredients so that your end result is a soulful soup that everyone will want seconds of - I promise!

This soup is   :)

Why you need your cauli on a regular basis: This veggie is part of the cruciferous family often touted for their amazing anti-cancer benefits. I recommend enjoying veggies from this family at least 3 times a week to receive their health benefits. My favourite way to enjoy cauliflower (aside from in this soup) is roasted or given a healthy sauté to retain its nutrients. Cauliflower is a rich source of immune boosting and antioxidant vitamin C. As I previously mentioned its known for its cancer-fighting properties but it's also anti-inflammatory and assists the body's detoxification system.

Curried Cauliflower Soup

dairy, soy and gluten-free

1 tbsp coconut oil

3 tsp ground turmeric

2 tsp ground coriander

2 tsp mustard seeds

1/4 tsp tarragon

3 cloves garlic, roasted

1 onion, chopped

2 leeks, thoroughly washed and sliced

1 cauliflower, chopped

3 carrots, sliced

6 cups water

a couple of pinches of cayenne pepper

1 bay leaf

sea salt and black pepper to taste

Cashew Cream: 1/2 cup raw cashews (soaked for at least 2 hours) and 1 cup of water


  1. Preheat oven to 400. Slice off tops of garlic cloves so that cloves are exposed. Roast garlic in a tin foil pouch with a drizzle of olive oil until it's golden (careful not to burn) - about 30 minutes or so.
  2. In a large soup pot over medium heat add your coconut oil. Add onions and leeks and sauté for 5 minutes or until onions are translucent.
  3. Add turmeric, cumin, coriander, mustard seed and cayenne. Allow the spices to coat the onion & leeks and toast for a few minutes.
  4. Pour 6 cups of water into the pot and crank up the heat to a boil.
  5. Once boiling, add carrots, cauliflower, tarragon, bay leaf and sea salt and pepper.
  6. Cook for 20-25 minutes on medium-low heat.
  7. Blend the cashew cream ingredients together until smooth and add to your soup pot. You can remove the bay leaf at this point.
  8. When your garlic is done. Allow it to cool for a few minutes. Then using a pairing knife squish out the cloves and add it to the pot (if your soup is still cooking) or you can add it to the blender.
  9. Blend soup in batches (to prevent burn injuries) with roasted garlic.
  10. Taste and adjust seasoning accordingly.
  11. You may wish to add more water or cashew cream depending on desired consistency.
I served this soup with a whole grain baguette cut lengthwise & rubbed with olive oil, oregano, garlic powder, sea salt and pepper and toasted in the oven. Enjoy!

Meal Planning Tip: Don't forget to save leftovers for the next day! Or freeze the soup for later consumption.

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