Curried cauliflower soup
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  • Prep time 15 '
  • Total time 40 '


  • 2 tbsp vegetable oil
  • 1 large head cauliflower, outer leaves removed
  • 2 large white onions, finely chopped
  • 2 leeks, white only, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tsp garam masala
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 0.5 tsp mild curry powder
  • 150 g Philadelphia Original
  • 300 ml semi skimmed milk
  • 400 ml chicken stock
  • Crispy fried shallots and toasted flaked almonds to serve


  • Prepare the cauliflower by removing all the outer leaves and cutting it into even size pieces, stalk and all. 2cm is about the size to aim for. Prepare all the other vegetables as instructed above as well.
  • Next, heat a large saucepan on medium heat and add the vegetable oil, followed by the onion, leek and garlic. Cook this for 2-4 minutes, before adding in the spices and coating the vegetables well. Season with salt and pepper at this stage. Keep everything moving around in the pan for a further 5-6 minutes, watching that it doesn’t catch.
  • Next, add the chopped up cauliflower and coat it in all the spices before adding the milk, Philadelphia and the chicken stock. Make sure everything in the pan is just covered with the liquid. Stir in the Philadelphia, turn up the heat and bring to the boil. Once boiling, turn the heat down and simmer for 15-20 minutes.
  • Check that the cauliflower is really tender before removing from the heat and blending the soup, either with a hand blender or in a liquidizer. Get the soup and smooth as possible. Strain if necessary.
  • Re heat to serve and garnish with a few toasted flaked almonds and crispy fried shallots.


Nutritional Information

Typical values Per recipe
Energy 5251.0 kj
Energy 1254.0 kcal
Fat 73.8 g
Carb 92.4 g
Protein 60.0 g
Saturated fat 31.2 g
Salt 2.4 g
Dietary fibre 26.4 g
Sugars 72.0 g