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4.5 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 203.3
  • Total Fat: 5.9 g
  • Cholesterol: 15.7 mg
  • Sodium: 1,004.6 mg
  • Total Carbs: 31.3 g
  • Dietary Fiber: 6.3 g
  • Protein: 8.3 g

View full nutritional breakdown of Curried cauliflower soup calories by ingredient
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Curried cauliflower soup

Submitted by: MEGABOMB

Introduction

Creamy, somewhat spicy, wonderfully thick cauliflower soup, enhanced with just enough ricotta to make it delicious. The sodium reading in the nutritional content is absurdly high and likely wrong. It will depend on what broth you use. Creamy, somewhat spicy, wonderfully thick cauliflower soup, enhanced with just enough ricotta to make it delicious. The sodium reading in the nutritional content is absurdly high and likely wrong. It will depend on what broth you use.
Number of Servings: 4

Ingredients

    1 cup chopped onion
    4 cloves garlic, chopped
    1 tsp vegetable oil
    2 tsp curry powder
    1 tsp cumin, ground
    1/2 tsp coriander, ground (optional)
    1/4 tsp red chili flakes (optional)
    2 cups chopped potato
    4 cups cauliflower in florets (about 1 medium head, trimmed)
    1 L vegetable broth
    1/2 cup ricotta (full fat ricotta is used for nutritional content)

Directions

1. Fry onion and garlic in oil until onion is tranluscent, adding water when necessary to stop them from burning.
2. Add spices and stir for 1 minute.
3. Add potatoes, cauliflower, broth, and bring to a boil.
4. Reduce to simmer for about 25 minutes, until veggies are very tender.
5. Stir in ricotta - it will look kind of curdled.
6. Blend until very silky with immersion blender or regular.
7. Taste test - may need salt or pepper.

Makes about 8 cups. One serving is 2 cups.

Number of Servings: 4

Recipe submitted by SparkPeople user MEGABOMB.






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  • 1 of 1 people found this review helpful
    This soup is excellent! I made it without the ricotta, and subsituted turnips for the potatoes. I added carrots and about 2 cups of Northern White Beans and some Spinach for color. This soup is amazing! Thanks for sharing. - 1/3/10

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  • I used homemade fat free yogurt, in lieu of ricotta full fat, and homemade broth in lieu of the 1000 mg sodium/serving broth used here; we have high blood pressure and renal considerations ! thanks! the spices are super. - 6/29/11

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  • Wow, this was pretty good. The only thin I felt it was missing was color, but otherwise was fabulous...and surprisingly very filling! - 6/11/08

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  • Excellent! It reminded me of my favorite Indian restaurant. I made it without potatoes because I am doing low carb. - 5/27/08

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  • This soup lived up to the description -- the texture was smooth and creamy, the flavors were strong without being overpowering. Very good. In the future, I might add other veggies, like carrots or broccoli to the soup, because I think it could stand alone or as a good base for other ingredients. - 2/10/08

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