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curried cauliflower soup

Creamy Curried Cauliflower Soup


  • Author: Ashley Thomas
  • Cuisine: Indian

Ingredients

  • 1 medium/large cauliflower (approx. 23 pounds), trimmed and coarsely chopped
  • 2 tablespoons ghee or oil
  • 1 onion, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 1-inch ginger, roughly chopped
  • ½ serrano pepper, seeds removed, roughly chopped
  • 2 cups chicken or vegetable broth, divided
  • 2 teaspooncurry powder
  • 1 teaspoon fenugreek leaves, crushed
  • 1 ¾ teaspoons salt
  • ½ teaspoon black pepper
  • ¼ teaspoon turmeric powder

Later:

  • 1 can full-fat coconut milk
  • 1 tablespoon ghee
  • ½ cup cashews, halved
  • Cilantro leaves, garnish

Instructions

Instant Pot Directions:

  1. Press saute, add the oil and once it heats up, add the onion. Saute for 8-10 minutes or until the onion starts to brown.
  2. Add the garlic, ginger, serrano and saute for a minute, then add the remaining ingredients except for the coconut milk to the pot.
  3. Secure the lid, close the pressure valve and cook for 2 minutes at high pressure (it’ll take 5-10 minutes to reach pressure).
  4. Naturally release pressure for 10 minutes.
  5. Use the immersion blender to puree the contents of the pot, then pour coconut milk into the pot.
  6. Melt ghee in a small pan over the stove, add cashews and stir-fry until the cashews start to look golden. Add the ghee-coated cashews to the soup just prior to serving. Garnish with cilantro.

Stovetop Directions:

  1. Add the oil and onions to a dutch oven/heavy-bottomed pot over medium heat and saute until the onions begin to turn golden brown.
  2. Add the garlic, ginger and serrano pepper and stir-fry for 1-2 minutes.
  3. Add curry powder, fenugreek leaves, salt, pepper, turmeric. Stir-fry for a minute then add cauliflower florets and 1 cup of broth.
  4. Cover with a lid and cook for 5 minutes – give it a stir – then cook for another 5 minutes or until the cauliflower is soft.
  5. Use an immersion blender to blend the soup, then add the remaining broth and coconut milk to the pot. Cook for another 5-10 minutes.
  6. Melt ghee in a small pan over the stove, add cashews and stir-fry until the cashews start to look golden. Add the ghee-coated cashews to the soup just prior to serving. Garnish with cilantro.