Prep time
Cook time
Total time
Curried Cauliflower Soup - Spicy creamy vegan dish, ideal for fall and winter
Serves: 4
  • 1 large cauliflower head, cut in florets
  • 7 garlic cloves, minced
  • 4 tbsp oil
  • salt & pepper
  • 2 onions, diced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp curry powder mix or curry paste
  • 1 tsp smoked paprika
  • 1 tsp cinnamon
  • 1 can full fat coconut milk
  • 4 cups vegetable broth or water
  • 1 package Kite Hill truffle cheese or other non dairy free cheese
  • 3 tbsp seeds, roasted (here pistachios, pumpkins and sunflower seeds)
  • 2 tbsp pomegranate seeds
  • 1 cup fresh basil or scallions
  1. Roast cauliflower at 425F for 30 minutes.
  2. In the meantime, heat oil and add the onion, garlic, ginger and all the spices.
  3. cook for 5 minutes until transluscent and slighly caramelized.
  4. Add the coconut and 1 cup of liquid. Let simmer until cauliflower is ready.
  5. Add all ingredients and two cups of liquid to a food processor and blend until smooth.
  6. Transfer to a large pot with another cup of water and let simmer for 20 minutes on low medium heat.
  7. Serve hot and top with Kite Hill cheese, seeds, herbs and pomegranate.
Recipe by My Organic Diary at