Curried Cream of Cauliflower Soup

Happy New Year! At the junior kitchen house we celebrated our new year’s with traditional black-eyed peas and greens (for a prosperous 2009 – peas for money that jingles and greens for the kind that folds), plus we added this wonderful golden cauliflower soup from RecipeZaar to our supper. (We skipped the hog jowls, may Freyr have mercy.) A bowl of warm soup seemed like just the right comfort food needed for winding down after the holiday season and easing into a new year.

I modified the recipe a little, but in general, this soup was just perfect for getting ready to face whatever comes next. And no vegetable makes a dinner seem quite as formal as cauliflower!


  • 2 Tablespoons olive oil
  • 2 cloves garlic (the recipe says “diced,” but we think “minced” is closer to it)
  • 1 onion, chopped
  • 1/4 teaspoon light brown sugar
  • 1 pinch salt and pepper
  • 1 head cauliflower, cut into florets.
  • 4 cups vegetable stock (add more as needed)
  • 1/3 cup heavy cream
  • 1 Tablespoon turmeric
  • 1 teaspoon curry powder


In a large soup pot, heat oil and saute your onions with the garlic, brown sugar, salt and pepper. Once the onions are translucent, add stock and cream. Plop in the cauliflower and cook until tender.

Scoop out the cauliflower and puree in food processor or blender. Return to pot to simmer with the rest of the ingredients. Before serving, season with salt and pepper if needed.

I have a hunch this might be tasty garnished with a pinch of finely chopped cilantro just as it’s brought to the table, but that would change the flavor considerably. It turned out just fine as it is – warm, rich, creamy and smooth.