Curried Cauliflower Soup

Curried Cauliflower Soup

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Preparation time – 5 minutes
Cooking time – 20 minutes

A spicy, creamy, comforting soup ideal for a cold winter’s day, served with crusty bread.

Nutritional count per serving
Energy 137 Kcal/579kj; Protein 11g; Carbohydrate 14g of which sugars 12g; Fat 5 g of which saturates 2g; Cholesterol 11mg; Calcium 268mg; Fibre 2.3g;Sodium 200mg.


750 ml/1 ¼ pints full fat milk 1 large cauliflower 15  ml/1 tbsp garam masala Salt and freshly ground black pepper Fresh coriander leaves to garnish


  1. Pour the milk into a large pan and place over a medium heat. Break the cauliflower into small florets, add to the milk with the garam masala and season to taste.
  2. Bring the milk to the boil, then reduce the heat, partially cover the pan with a lid and simmer for about 20 mins, or until the cauliflower is tender.
  3. Let the mixture cool for a few minutes, then transfer to a blender and process until smooth (you may have to do this in two batches). Return the purée to the pan and heat through gently, checking and adjusting the seasoning, and serve immediately, garnished with the coriander leaves.

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