On-AirVirginia This Morning


VIRGINIA THIS MORNING: Curried Cauliflower Soup

Posted at 3:23 PM, Mar 27, 2012
and last updated 2012-03-27 15:23:53-04

RICHMOND, Va. (WTVR) -  Local Food Enthusiast Debbie Boroughs dishes up a savory Curried Cauliflower Soup perfect at any temperature…any time.


Curried Cauliflower Soup (Adapted from Martha Rose Shulman)


  • 1 tablespoon canola oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 teaspoons finely chopped ginger
  • 2 teaspoons curry powder (I like the Madras blend)
  • 2 pounds cauliflower (1 medium head), roughly chopped
  • 1 russet potato, peeled and diced, or 1/2 cup rice
  • 2 quarts water, vegetable stock or chicken stock
  • Salt to taste
  • Freshly ground pepper
  • Chopped cilantro for garnish


  1. Heat the oil over medium heat in a large, heavy soup pot and add the onion.
  2. Cook, stirring often, until onion is tender, about 5 minutes.
  3. Add the garlic, ginger, curry powder and cook, stirring, until fragrant, 30 seconds to a minute.
  4. Add the cauliflower, potato or rice, water or stock, and salt to taste and bring to a boil.
  5. Reduce the heat, cover and simmer 30 minutes.
  6. Using an immersion blender, purée the soup (or you can use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing) until it is very smooth.
  7. Return to the pot, heat through, add freshly ground pepper and adjust salt.
  8. Serve, garnishing each bowl with chopped cilantro.

Yield: 6 to 8 servings.