Cauliflower is one of my favorite vegetables because it’s versatile and oh so delicious!But cauliflower is also a nutritional powerhouse, packed with vitamins, minerals, and antioxidants that support healthy living. It’s high fiber which is good for digestion and gut health, while being anti-inflammatory which helps reduce the risks of many diseases. Add the medicinal benefits of curry spices which contains turmeric, add a generous amount of black pepper, which makes turmeric more bio available and this easy soup cauliflower curry soup becomes a tasty way to boost immunity and decrease inflammation.

Curried Cauliflower Soup Recipe

Servings 4


  • 4 cups cauliflower florets (about 14 oz.)
  • 1 tbsp curry powder
  • 2 tbsp olive oil, divided
  • 1 cup finely chopped yellow onion (from 1 medium onion)
  • 3 cups low-sodium vegetable stock
  • 1 cup unsweetened cashew milk
  • 3 tbsp nutritional yeast
  • 1 tsp kosher salt Pepper to taste


  1. Clean and chop cauliflower into pieces. In a microwave steamer batch cook cauliflower for 3.5 minutes a batch on high. Alternatively steam cauliflower in a pot until cooked through and beginning to soften.

  2. Heat 1 tablespoon oil in a medium saucepan over medium. Add onion; cook, stirringoccasionally, until softened, about 6 minutes.Add cooked cauliflower, stock, cashew milk,nutritional yeast, and salt to onion in saucepan; bring to a boil over medium-high. Remove from heat. Using an immersion blender, process mixture in saucepan until smooth, about 30 seconds (or transfer to a blender and blend until smooth).

  3. Stir in curry powder.

  4. Garnish with sprouts and a crack of fresh pepper for a delicious and nutritious meal.