Creamy Curried Cauliflower Soup


My post yesterday was all about the nutritional properties of cauliflower. I also mentioned that I would post 3 or more delicious cauliflower recipe this week. So, here is recipe #1, it’s creamy and OHHH so yummy! It was really cold outside the day I made this soup which seemed to make it taste even better, soup always taste better on cold days, right? I ate the soup for leftover the next day and I found that it tasted even better the following day. This recipe does not take much of your time or effort to make, so give it a try this week.

Creamy Curried Cauliflower Soup


  • 1/4 cup raw pumpkin or sunflower seeds
  • 3 1/2 cups unsweetened plain almond milk
  • 2 tablespoons olive oil
  • 1 1/2  tablespoons of chili powder
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoons cumin
  • 4 teaspoons mild curry powder, more to taste
  • 1 cup chopped yellow onion
  • 3 cloves garlic, chopped
  • 5 -6 cups cauliflower florets (about 1 pound. You can use more cauliflower if you want the soup to have a thicker consistency)


  1. Pre-heat the oven to 350 degrees. 
  2. In a medium bowl, toss sunflower kernels with 1 teaspoon almond milk and 1 teaspoon of curry.
  3. Spread out on a small parchment-paper-lined baking sheet and bake, tossing once or twice, until toasted. About 6 to 8 minutes; set aside.
  4. Heat 2 tablespoons of olive oil in a large pot over medium heat.
  5. Add the onion and garlic and cook, stirring occasionally, until soft, about 10 minutes.
  6. Add cauliflower, almond milk and the rest of the spices. Cover and simmer until cauliflower is very tender, about 30-40 minutes.
  7. Working in batches, carefully purée in a blender until smooth.
  8. Transfer to bowls, top with seeds and serve.
  9. ENJOY!!!DSC_0010


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