Curried Cauliflower and Potato Soup with Coconut Milk

A creamy and warming cauliflower and potato soup infused with coconut milk and fragrant curry powder, served with crispy naan croutons.

Prep Time

15 minutes

Total Time

45 minutes

Calories

575 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.70/serving

Season:

☀️ Summer

Meal Type:

Dinner•Snack•Soup

Cuisine:

Indian•Thai

Dietary:

Gluten-Free

Mood:

Comfort Food

Ingredients

Servings

1mediumCauliflower(Cut into florets)

£1.50

2mediumPotatoes(Peeled and diced)

£0.40

1mediumOnion(Diced)

£0.30

2clovesGarlic(Minced)

£0.15

1inchGinger(Grated)

£0.25

2tablespoonsCurry Powder(Adjust to taste)

£0.20

0.5teaspoonTurmeric Powder

£0.10

4cupsVegetable Broth

£0.50

1can (13.5 oz)Coconut Milk(Full-fat for best results)

£1.30

to tasteSalt

to tasteBlack Pepper

2piecesNaan Bread

£1.20

2tablespoonsOlive Oil

£0.15

Optionalfor garnishFresh Cilantro(Chopped)

£0.75

Total Cost

£6.80

£1.70 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Cut the naan bread into 1-inch cubes, toss with 1 tablespoon of olive oil, and spread on a baking sheet. Bake for 8-10 minutes, or until golden brown and crispy. Set aside.
2.
Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
3.
Add the garlic and ginger and cook for another minute until fragrant.
4.
Stir in the curry powder and turmeric powder and cook for 30 seconds, allowing the spices to bloom.
5.
Add the cauliflower and potatoes to the pot and stir to coat with the spices.
6.
Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until the cauliflower and potatoes are tender.
7.
Remove the pot from the heat and stir in the coconut milk. Season with salt and pepper to taste.
8.
Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth. Return the soup to the pot.
9.
Heat the soup gently if needed (avoid boiling after adding coconut milk).
10.
Serve the soup hot, garnished with fresh cilantro (optional) and naan croutons.

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My Notes

Nutrition Information

Nutrition per serving (650g)

575 kcal / 2406 kJ

Carbs

59g

23% of RDA

Fat

34g

49% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

12 g

40% of RDA

Sugar

16 g

18% of RDA

Sodium

1000 mg

43% of RDA

Saturated Fat

23 g

115% of RDA

Chef's Tips

For a richer flavor, use full-fat coconut milk.

Adjust the amount of curry powder to your preference.

If you don't have an immersion blender, a regular blender works just as well – just be careful when blending hot liquids.

The soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Cooking Equipment

Oven

Stove

Large Pot

Blender (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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