Creamy Cauliflower Soup

Creamy Cauliflower Soup

Published February 22, 2013 | Written by

Published by: Healthline Exclusive

Servings: 6
Total Time: 60 min

Prep Time: 15 min | Cook Time: 45 min


The small amount of curry used in this recipe doesn't actually make the soup taste like curry; it simply brings out the earthy flavor of the cauliflower. However, if you want a curry flavor, double the amount. If you prefer a thinner soup, add more stock or milk. For a thicker consistency, simmer for a longer period of time.

Nutrition Facts
Serving size: about 1 to 1 1/2 cups of soup
Calories per serving: 145
% Daily Value*
Total Fat 3.2g 5%
Saturated Fat 0.4g 2%
Sodium 127mg 5%
Total Carbohydrate 23.8g 8%
Protein 8.9g 12%
Percent Daily Values are based on a 2,000 calorie diet.


  • 1 tablespoon canola oil
  • 2 leeks, white and pale green parts only, chopped finely
  • 1 teaspoon curry powder
  • 2 medium heads cauliflower
  • 3 cups low-sodium vegetable stock
  • 3 cups nonfat milk
  • Salt and pepper to taste

Step by Step:

  1. Heat oil in a large pot or Dutch oven. Add leeks and curry powder and sauté for about 10 minutes, until soft and translucent.
  2. Core cauliflower and cut roughly into small florets (the smaller the florets, the faster the soup will cook). Add to leeks and sauté for 2 to 3 minutes, just to coat the cauliflower in a bit of oil. Add stock and milk and bring just to a boil, then reduce heat to a gentle simmer. Simmer for about 30 minutes, until the cauliflower is completely tender and can be easily pierced with a knife.
  3. Transfer soup mixture to a blender or food processor, filling the bowl just 1/3 full. Pulse a few times to break up the cauliflower florets, then puree until completely smooth.
  4. Add soup back into the pot or Dutch oven and again bring to a simmer until it reaches the desired consistency (to thin it out, add more stock, milk, or water). Season with salt and pepper.