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Curried Cauliflower and Cheese Soup

Curried Cauliflower and Cheese Soup

The soup season is truly here. I used to detest it when I was little but the older I get the more I appreciate soup’s healing quality-soul and body. I love how quick and easy it is. Anyone can boil a pot of soup given your ingredients are chosen wisely. This soup is a slight twist on the cauliflower and cheese soup. I’ve added a tablespoon of Korma curry paste and used English Stilton  for a truly winning combination but you can use any cheese you love. Cauliflower is such a great vegetable -it’s cheap, versatile, not to mention very high in fibre and vitamin C-we can all use more of both!

All you need is a handful ingredients and 30 minutes of your time and you’ve got yourself a delicious lunch or dinner. Your choice.

Curried Cauliflower and cheese soup.

5 from 1 vote
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Curried Cauliflower and Cheese Soup
Course: Main
Servings: 4 -6
Author: Julia Frey of Vikalinka
Ingredients
  • Olive oil- 2tbsp.
  • Onion chopped- 2
  • Celery Stalks chopped- 2
  • Cauliflower broken into florets- 1 head
  • Indian curry paste I used mild Korma- 1 tbsp.
  • Chicken or vegetable stock- 1 1/2 cups
  • Milk I used 1%- 1 cup
  • Cheese grated or crumbled ( I used Stilton)- 1 cup
  • Salt and pepper to taste
Instructions
  1. Cook chopped onions and celery in olive oil over low heat for 5-7 minutes until start to soften.
  2. Add cauliflower florets (reserve a few small ones for garnish) and curry paste, stir and cook for 5 minutes.
  3. Pour in your stock, turn your heat up and bring to a boil, then turn it down to medium, pour in milk and simmer with a lid partially on for 10-15 minutes until cauliflower is tender.
  4. While your soup is cooking add a teaspoon of curry paste to a pan and fry your reserved cauliflower florets in it. Set aside for garnish.
  5. When your cauliflowers is cooked through process the soup until smooth in a food processor in two batches or with an immersion blender in the pot.
  6. Return back to the pot and gently heat it until it simmers, add your cheese and stir until melted and blended in. Add more stock or water if your soup is too thick. Taste it and add salt if needed and pepper.
  7. Serve in bowls sprinkled with curried cauliflower florets and crumbled cheese.

Curried Cauliflower and Cheese Soup

Filed Under: Main Course, Soup, Vegetarian Tagged With: cauliflower and cheese soup, curried cauliflower, Stilton, vegetarian

Reader Interactions

Comments

  1. Laura (Tutti Dolci) says

    January 9, 2014 at 5:37 am

    Such a comforting soup, I love curry and cauliflower!

    Reply
    • Linda says

      January 16, 2014 at 12:52 am

      Did you know that cauliflower is the Vegetable of 2014!!!!

      Reply
  2. sue/the view from great island says

    January 18, 2014 at 8:10 pm

    Beautiful soup — i just used those same bowls in a post, they are so photogenic 🙂

    Reply
    • vikalinka says

      January 21, 2014 at 12:18 am

      They really are!

      Reply
  3. Angela says

    January 21, 2014 at 5:38 pm

    I’m snowed in today, but luckily I have everything to make this soup for dinner, except Stilton cheese. Do you think Parmesan would be a tasty substitute?

    Reply
    • vikalinka says

      January 21, 2014 at 6:09 pm

      Angela, I would use cheddar over parmesan because you want something that’s creamy and blends in nicely but if you’re snowed in and parmesan is all you’ve got then definitely go for it!

      Reply

Trackbacks

  1. The Ultimate Guide to Cauliflower Recipes | The Endless Meal says:
    May 2, 2015 at 10:32 pm

    […] Curried cauliflower and Cheese Soup :: Vikalinka […]

    Reply

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