Curried Cauliflower Soup


Try this cauliflower soup for a comforting meatless meal on a chilly night.

Overhead View of Two Bowls of Curried Cauliflower Soup With Metal Spoons and a White Napkin on the Side
Photo: Jennifer Causey
Hands On Time:
20 mins
Total Time:
1 hrs 5 mins
2 serves

This simple cauliflower soup proves a healthy vegan recipe can also be comforting and delicious. Curry powder infuses the soup with spice and golden color, while the combination of nutritional yeast (a vegan alternative to parmesan) and roasted cauliflower doubles down on the umami flavor. Serve with a green salad and white wine for a light dinner, or pair with grilled cheese or a turkey sandwich for increased comfort food vibes. Try coconut milk or use all stock for a nut-free alternative to cashew milk.


  • 4 cups cauliflower florets (about 14 oz.)

  • 2 teaspoons curry powder

  • 3 tablespoons olive oil, divided

  • 1 cup finely chopped yellow onion (from 1 medium onion)

  • 2 cups low-sodium vegetable stock

  • 1 cup unsweetened cashew milk

  • 3 tablespoons nutritional yeast

  • 1 teaspoon kosher salt


  1. Preheat oven to 375 F. Toss together cauliflower, curry powder, and 2 tablespoons of the oil in a bowl; spread in a single layer on a rimmed baking sheet. Roast, stirring halfway through cook time, until tender and lightly browned, about 45 minutes.

  2. Meanwhile, heat remaining 1 tablespoon oil in a medium saucepan over medium. Add onion; cook, stirring occasionally, until softened, about 6 minutes.

  3. Add roasted cauliflower, stock, cashew milk, nutritional yeast, and salt to onion in saucepan; bring to a boil over medium-high. Remove from heat. Using an immersion blender, process mixture in saucepan until smooth, about 30 seconds (or transfer to a blender and blend until smooth).

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