Creamy Curried Cauliflower soup

Creamy Curried Cauliflower Soup (from

creamy curried cauli soup


  • 1/4 cup(25g) raw sunflower seeds
  • 3 1/2 cups (875ml)unsweetened almond milk, divided
  • 3 teaspoons mild curry powder, divided, more to taste
  • 1 cup (170g) chopped yellow onion
  • 3 cloves garlic, chopped
  • 5 cups (about 1 pound) cauliflower florets


Preheat oven to 180 degrees C, gas mark 4. In a medium bowl, toss sunflower seeds with 1 teaspoon almondmilk and 1 teaspoon curry powder. Spread out on a small parchment paper-lined baking sheet and bake, tossing once or twice, until toasted and fragrant, 6 to 8 minutes; set aside.

Meanwhile, heat 1/2 cup (125ml) almond milk in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until soft, about 10 minutes. Add cauliflower, remaining 2 teaspoons curry powder and almond milk, cover and simmer until cauliflower is very tender, about 40 minutes. (Alternatively, you could roast the cauli for around 20 mins until tender)

Taste and adjust seasoning with more curry powder if you like. Working in batches, carefully purée in a blender until smooth. Transfer to bowls, garnish with sunflower seeds and serve.

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