Easy Indian Cauliflower Soup (Coconut Milk & Indian Spices)

So, let’s talk about something warm and comforting—Indian cauliflower soup!  Picture this: a steaming bowl of creamy goodness, rich with the flavors of cauliflower and spices. It’s like a hug in a bowl.

This quick soup recipe is a winner. I tested it with and without roasted cauliflower.  Honestly, you can save half an hour without the roasting and still get great flavor. 

I’ve been making this soup in my kitchen for ages, and today, I’m excited to share it with you. It’s pretty straightforward. Just gather some wholesome ingredients, and you’re good to go.

I use authentic Indian spices, so there is no curry powder here in real Indian cooking – sorry! Perfect spice level for your taste buds.

If you’d like more delicious soups with simple ingredients, try Indian Style Tomato Soup, Hakka Noodle Soup, or  Indian Spinach Soup.

Ingredients

Below are key ingredient notes to make vegan cauliflower curry soup. A complete list is in the recipe card at the end of the post.

1. Cauliflower Florets: The main ingredient, cauliflower, provides the base and substance for the soup that gives it a silky texture.
   I used fresh cauliflower.  Frozen could work here as well.
2. Ginger and Garlic: Fresh ginger and garlic add depth and flavor to the soup.
3. Onions: Onions serve as a foundational element, providing sweetness and complexity to the soup’s flavor.
4. Salt and Black Pepper: These seasonings are fundamental for enhancing the taste and balancing the flavors of the soup.
5. Turmeric: A key spice in Indian cuisine, turmeric imparts a vibrant color and adds earthy notes.
6. Olive Oil: Used for sautéing the ingredients and adding richness to the soup.
7. Cumin Seeds: Cumin seeds offer a warm and nutty flavor, enhancing the overall aroma and taste of the soup.
8. Cumin Coriander Powder: This spice blend further intensifies the flavor profile, combining the earthiness of cumin with the citrusy notes of coriander.
9. Coconut Milk: Coconut milk adds creaminess and richness to the soup. It also gives a subtle sweetness.
   You can also use coconut cream for a thicker texture or as a bit of garnish before serving.
10. Vegetable Stock: Veggie broth serves as the liquid base of the soup, providing a depth of flavor and helping bind all the ingredients together.

Making Indian Cauliflower Soup

Heat oil in a pan on medium-high heat. Add cumin seeds and let sizzle for about 30 seconds. You can infuse a bit of the flavor from the cumin into the oil here.

Next, add red onions.  Let it saute for 3-4 minutes. Mix intermittently, keeping an eye on it to prevent ingredients from burning. Then add ginger and garlic cloves to the pan.

Add cauliflower florets to the pan.

Add salt, black pepper, turmeric powder, and cumin-coriander powder to the pan.

Add vegetable stock and coconut milk to the pan. 

Next, simmer. Reduce the heat to low and let simmer for 10-12 minutes or until cauliflower florets are cooked or fork-tender. 

Use an immersion blender (hand blender) to blend or transfer to a food processor or regular blender to combine the mixture into soup.  Taste and adjust for your salt preference.   

Optionally, top with coconut milk and red chili flakes before serving warm.

Roasting Cauliflower (Optional)

1. Preheat your oven to 425°F (220°C).
2. Cut the cauliflower into florets and place them on a  large baking sheet
3. Drizzle the cauliflower florets with olive oil and season with salt and pepper.
4. Toss the cauliflower until evenly coated with the oil and seasonings.
5. Spread the cauliflower out in a single layer on the baking sheet.
6. Roast in the oven for 25-30 minutes or until the cauliflower is tender and golden brown, stirring halfway through.
7. Remove from the oven and let cool slightly before using in your cauliflower soup recipe.

Garnishing

There are so many options for garnishing or finishing the soup before serving.  Here are a few ideas to explore:

1. Garam masala
2. Fresh cilantro
3. Red pepper flakes (my fave)
4. Crunchy cashews
5. A squeeze of lemon juice
6. Croutons, of course!

What to serve with it

This is great to have at lunch or as a starter for a dinner party.  Here are some pairing ideas.

1. Chili Cheese Toast: Indian-style chili cheese toast with buttery toast, cheese, spices, and vegetables is a great option.
2. Grilled Cheese: Classic or something new like Jalapeno Pesto Grilled Cheese or Inside Out Grilled Cheese would go great with this soup.
3. Breadsticks: Bake these Pizza Hut-style breadsticks!
4. Salad: Try this Indian cucumber salad.

Storing & Reheating

Have some extra soup hanging around? No worries!

Fridge: Pop it into an airtight container and store it in the fridge—it’ll keep well for about four days. It might get a bit thicker as it sits, so add a splash of water when you warm it up later, whether in the microwave or on the stove.

Freezer: And hey, if you want to save some for later, cauliflower soup freezes like a dream!

 Let it cool down to room temperature first. Then, pour it into jars or containers, leaving some space at the top for expansion. Stick it in the freezer, and it’ll stay delicious for up to 3 months!

When you’re ready to enjoy your frozen soup, simply let it thaw in the fridge overnight. Then, heat it and savor every spoonful!