Curry Cauliflower Soup

Blended soups are by far my favourite. They're kind of like warm and savoury smoothies. Plus, you can hide flavour and nutrition easily in a blended soup (that tip is for all you parents out there especially!). Don't get me wrong, not all nutrition need be hidden, but this recipe is another great way to serve this powerhouse veggie.

Cancer fighting cruciferous - Cauliflower!


Inflammation reducing - Turmeric! 

Preparation time: 20 minutes prep +  40 minutes simmering 

Serves: 5 servings 


  • 2 tbsp butter (or oil)
  • 1 tsp cumin seeds
  • 1 onion, diced
  • 1 potato, diced (peeled or unpeeled, your choice)
  • 6 cup cauliflower
  • 1 L broth (homemade broth or store-bought)
  • 1 tsp curry powder
  • 1 tsp turmeric
  • ½ tsp cumin, ground
  • ½ tsp coriander, ground
  • ½ tsp chilli powder (more or less - I like things spicy)
  • ½ tsp garam masala
  • Salt & pepper to taste

Heat butter in a large saucepan. Once the butter is hot, add the cumin seeds. They'll pop and turn brown. Once aromatic, add the onion. Cook until translucent being cautious not to burn the cumin seeds. Add diced potato, cauliflower, broth, and spices. Stir and let simmer at medium-high heat until tender. Blend and serve! Enjoy!