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Vegan Cauliflower Curry Soup

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This easy Vegan Cauliflower Curry Soup is so full of flavor, spices, hearty texture and is oil-free and comforting. This is the perfect soup to warm you up all season!

This Vegan Cauliflower Curry Soup is the best soup, as it is super filling, yet light and wonderfully healthy. It's not super heavy or rich like my curry soups that use a lot of coconut milk. I absolutely love those, but this one is lighter, with less milk, yet enough to still give it a creamy texture.


  • 1 packed cup (160g) finely diced red onion
  • 1 1/2 inch knob peeled and minced fresh ginger (12g) (this adds lots of flavor, so don't be shy)
  • 5 large cloves garlic, minced (15g)
  • 1 tablespoon yellow curry powder (I used my DIY curry powder , but store-bought is fine)
  • 1/2 teaspoon garam masala (optional)
  • 2 cups (480g) water
  • 1 1/4 cups (250g) canned "lite" coconut milk, shaken well (I use and recommend the Thai Kitchen brand, always creamy and NOT watery like other brands and do not recommend other milks, they are not creamy enough)
  • 1/4 cup (60g) tomato paste
  • 1 pound bag frozen cauliflower florets (or 454g or 16oz)
  • 1 teaspoon salt
  • 1 cup (100g) frozen chopped spinach (SEE NOTE)
  • toasted slivered almonds (for serving, optional)
Note: As noted, I used frozen chopped spinach, which in that case it is a LOT of spinach that is frozen to fill up a cup. If you use fresh, you will need much more. I find frozen easier.
  1. Have all your veggies chopped and ingredients ready to go. The first few steps are quick.
  2. Add the onion and ginger to a medium pot with 1/4 cup (60g) water over medium heat. Bring to a simmer and cook 5-8 minutes until tender, stirring often. Add the garlic and cook another couple of minutes.
  3. Add the curry powder and garam masala (if using) and cook about 30 seconds, stirring constantly, until fragrant and they absorb the moisture.
  4. Add the tomato paste, 2 cups (480g) water, coconut milk and salt and stir well until all the paste is evenly dissolved.
  5. Stir in the cauliflower.
  6. Bring to a high boil, cover and reduce the heat to medium and simmer for 10-15 minutes until the cauliflower is tender.
  7. Add the spinach and cook another 3-5 minutes, stirring until wilted.
  8. Now let the soup sit for about 10 minutes. The soup is piping hot, so letting it sit this time allows it to cool a bit and also it will thickens up more as it sits to the perfect consistency. Taste and add any salt if needed or a squeeze of lemon, if desired. Garnish with toasted almonds, if desired. This soup is of course delicious immediately, but is even more amazing the next day as the flavors merry really well overnight.
Recipe Adapted : Vegan Cauliflower Curry Soup @ thevegan8
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