Curried Cauliflower And Potato Soup(Makes 5 Cups)
Creamy, flavorful curried cauliflower and potato soup with gentle spices, perfect for warming up and satisfying vegetarians and soup lovers alike.
Ingredients
- 1 large or 2 medium leeks, trimmed and washed well, coarsely chopped ⓘ
- 1 tsp. vegetable oil ⓘ
- 1 Tbsp. water ⓘ
- 2 to 3 tsp. curry powder ⓘ
- 1 tsp. ground ginger ⓘ
- 1/2 tsp. turmeric ⓘ
- 1/2 head cauliflower, trimmed and cut into small florets ⓘ
- 1/2 medium russet potatoes, pared and diced ⓘ
- 1/2 medium Granny Smith apple, pared, cored and diced ⓘ
- 1 carrot, trimmed and pared ⓘ
- 1 (13 3/4 oz.) can chicken broth ⓘ
- 1 c. water ⓘ
- 1 c. low-fat milk ⓘ
- salt and pepper ⓘ
Instructions
- Combine the leek, oil, and water in a large broad saucepan. Cover and sweat the leek over very low heat until tender, about 10 minutes.
- Do not allow the leek to brown.
- Stir in the curry powder, ground ginger, and turmeric.
- Saute, stirring for about 1 minute.
Tips & Substitutions
For a creamier texture, consider blending the soup after cooking. If you don't have curry powder, try using garam masala or a combination of cumin and coriander for a different flavor profile. To add more depth, include a pinch of cinnamon or nutmeg. If you prefer a vegetarian version, substitute the chicken broth with vegetable broth or use Broth For Colds for added warmth.
Serving Suggestions
Serve the soup hot, garnished with fresh herbs like cilantro or parsley for added freshness. It pairs beautifully with crusty bread or a side salad for a complete meal. For a heartier option, consider serving it alongside Chicken Afretada or a warming bowl of rice. A dollop of yogurt can also enhance the flavors and creaminess.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over low heat, stirring occasionally. You can also microwave it in a microwave-safe bowl, covering it loosely to prevent splatters. If the soup thickens, add a splash of water or milk to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Curried Cauliflower And Potato Soup(Makes 5 Cups) contains roughly 550 calories, with 17g protein, 67g carbohydrates, and 29g fat. It is an excellent source of vitamin A (124% of the Daily Value), iron (108% of the Daily Value), and vitamin C (82% of the Daily Value). Note that it is relatively high in sodium, at 1006mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and actually tastes better after the flavors meld. Just store it in the refrigerator and reheat when ready to serve. If making ahead, consider undercooking the vegetables slightly to maintain their texture upon reheating.
What can I use instead of milk?
If you want a dairy-free version, substitute with coconut milk or almond milk for a rich flavor. You can also use additional broth or water to achieve the desired consistency without compromising the soup's taste.
Is this soup suitable for freezing?
Yes, this soup freezes well. Allow it to cool completely before transferring to a freezer-safe container. It can be stored for up to 3 months. When reheating, thaw in the refrigerator overnight and reheat gently on the stove, adding a little liquid if necessary.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).