Curried Cauliflower Soup with Red Pepper Puree

  • serves 4

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

29 Ratings
Directions for: Curried Cauliflower Soup with Red Pepper Puree


For the Curried Cauliflower So

1 heads of cauliflower, trimmed into florets

1 onion, chopped

2 Tbsp of olive oil

Salt and pepper

2 cup of orange juice

1 cup of chicken stock

1 Tbsp of curry powder

For the Red Pepper Puree:

1 red pepper, seeds and stem removed and cut into 8 pieces

½ cup of tomato juice

2 Tbsp olive oil

Salt and pepper


For the Curried Cauliflower So

1. Preheat oven to 350 degrees.

2. Toss cauliflower and onion with olive oil, season with salt and pepper and place in a roasting pan. Roast for 30 minutes, until well caramelized. Put into a large soup pot and add orange juice, stock, curry powder and check for seasoning. Bring to a boil, turn the heat down and simmer for 15 minutes.

3. Puree with an immersion blender, or in small batches in a blender.

4. Reheat just prior to serving. Garnish with Red Pepper Puree.

For the Red Pepper Puree:

1. Simmer all of the ingredients together until peppers are soft.

2. Puree in a blender until smooth.

3. Drizzle into the hot soup.

See more: Quick and Easy, Vegetables, Dinner, Soup, North American, Pepper, Winter, Roast


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