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Home » Recipes » Soup Recipes

Curry Potato Cauliflower Soup (Vegan)

Dated: October 4, 2018 Last Modified: October 19, 2022 This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Curried Cauliflower and Potato Soup

This vegan Curry Potato Cauliflower Soup recipe is healthy cold weather comfort food! It's made with warming Indian spices and coconut milk.

This Curried Potato Cauliflower Soup recipe is down to earth, hearty, filling, comforting, vegetarian, vegan, gluten free and fast!

Curried potato cauliflower soup with fresh chives in white bowl with spoon.

I've received A LOT of requests for soups lately so I've been doing my best to concoct some healthy and comforting soups to cozy up with during these chilly fall days.

This is a task that I am more than happy to undertake because I LOVE SOUP. It seems that there is this misconception out there that soup is a difficult and time-consuming endeavor and I'm here to dispel that myth.

Soup is one of the easiest things to make and really doesn't take much longer than most weeknight meals. Such is the case with this Curry Potato Cauliflower Soup.

Even though it's made on the stove top it's perfectly suited for a quick and easy dinner.

Jump to:
  • Ingredients For Curry Potato Cauliflower Soup
  • How To Make Cauliflower Potato Soup
  • What Kind Of Curry Powder Should I Use?
  • What To Serve With Vegan Curried Soup
  • How Long Does Potato Cauliflower Soup Last In The Fridge?
  • Can I Freeze This Soup?
  • Curry Potato Cauliflower Soup (Vegan)
Garlic, onions, ginger, cauliflower florets, and diced red potatoes on wooden cutting board with knife.

Ingredients For Curry Potato Cauliflower Soup

The most time-consuming part of making soup comes at the beginning. Once those vegetables are in the pot, though, it's basically hands-off.

And this one only has two vegetables - Cauliflower and potatoes.

Garlic and onions are also part of the equation because that soup needs flavor.

  1. Start out by mincing 6 cloves of garlic and 1 onion. I used a couple of my winter onions (basically a shallot) because that's what I had but any type of onion will do.
  2. Peel the skin from 1 inch of ginger and that will get grated into the soup.
  3. Dice 7-8 red potatoes and break a head of cauliflower into small florets. Try to make sure the potatoes and cauliflower are roughly the same size to ensure even cooking.

Looking for more potato recipes? Don't miss these!

  • Buttermilk Mashed Potatoes
  • Ham and Potato Soup
  • Mediterranean Potato Salad
  • Herb Roasted Potatoes
  • Sheet Pan Sausage and Potatoes
Diced potatoes and cauliflower florets sautéed in Dutch oven.

How To Make Cauliflower Potato Soup

This soup comes together as most of my recipes do - In my old cast iron Dutch oven. This trusty old thing is so great for soups, stews, and any kind of braised meat dish. Any kind of heavy-bottomed pot will work great, though!

  1. Heat the pot to medium low. Add 1 Tbsp. of coconut oil and allow it to melt.
  2. Add the garlic and onions (or shallots) to the pan.
  3. Grate a 1-inch portion of ginger using a microplane or small grater. You can mince the ginger if you like but this is WAY easier and gives you a nice ginger flavor without the overwhelming chunks. Saute for 2-3 minutes, stirring often.
  4. Now add the potatoes (about 4 cups), the cauliflower florets (about 3-4 cups) along with a generous pinch of salt and pepper. Saute for 4-5 minutes, stirring often to prevent sticking.
  5. Add 3 tsp. curry powder and ½ tsp. garam masala. Saute for another minute or so and stir again to incorporate the spices.

If you like cauliflower be sure to check out this Tahini Roasted Cauliflower, Parmesan Roasted Cauliflower, and Cauliflower Tomato Pasta!

Scoop of potato cauliflower soup lifted from Dutch oven with metal ladle.

What Kind Of Curry Powder Should I Use?

I think a basic yellow curry powder works great for this recipe! Any type of curry powder you have on hand should work just fine.

I love to use curry powder to make these Curried Chickpea Sandwiches.

What Is Garam Masala?

Garam masala is an Indian spice blend composed of warming spices like cardamom, cinnamon, and cloves.

You can find it in the spice section of your local grocery store or purchase it online.

It's earthy and fragrant and a great complement to the curry powder. You'll often find it used in Indian curries.

  1. Once the spices are sauteed and fragrant add 4 cups of vegetable broth.
  2. Bring the soup to a boil and then reduce to simmer. Cover the pot and simmer for 10-12 minutes on a low boil.
  3. Once the vegetables are softened and easily pierced with a knife add ½ cup of coconut milk and 1 tsp. of sugar. Stir the coconut milk into the soup and let it simmer for another couple of minutes.
  4. Taste the soup at this point and add more salt and pepper if needed.
Curry cauliflower potato soup in white bowl with spoon.

What To Serve With Vegan Curried Soup

The soup is ready to serve at this point! I recommend squeezing a wedge of lime over the soup before serving and finishing it off with some chopped herbs.

I have some chives holding on in the garden so I minced them up and threw them over the top. Feel free to use cilantro, basil, Thai basil, or any kind of green herb you like.

The acid from the lime helps to counteract the richness from the coconut milk and balances the spices so don't skip that part.

This soup is not spicy at all but rather warming. The ginger and Indian spice blends are all considered warming foods so this soup is perfect for cold and dreary fall days!

I love to serve warm crusty bread of sandwiches with soup. This Italian Mozzarella Grilled Cheese, Dijon Chicken Grilled Cheese, Chipotle Chicken Panini, and Lemon Basil BLT are all great options.

Looking for more vegetarian soup recipes? Don't miss these!

  • Thai-Style Potato Corn Chowder
  • Winter Root Vegetable Soup
  • Roasted Carrot Ginger Soup
  • Sweet Potato Kale Soup
  • Healthy Harvest Vegetable Soup
  • Chunky Italian Vegetable Soup
  • Potato Leek Cauliflower Soup
Curry potato cauliflower soup with fresh chives in white bowls.

How Long Does Potato Cauliflower Soup Last In The Fridge?

It should last 3-4 days in an stored in an airtight container in the fridge.

Allow the soup to cool completely before transferring to the fridge for storage.

Can I Freeze This Soup?

Yes! Soups make a great freezer meal.

How To Freeze:

Allow the soup to come down to room temperature. Place in heavy-duty freezer bags, label with the date, and remove any air from the bags. Store in the freezer up to 3 months.

How To Thaw:

Place the container of frozen soup in the fridge for 24 hours and allow to thaw.

Alternately, you can place the container of frozen soup in a bowl or sink full of warm water until it thaws a bit.

Once it loosens, place the soup into a Dutch oven or soup pot, add a bit of water or vegetable broth, and heat on medium until it reaches the temperature and texture you are looking for.

Love Soup? Don't Miss These Recipes!

  • Crockpot Chicken Tortilla Soup
  • Lentil Sausage Soup
  • Cannellini Bean Kale Soup
  • Instant Pot Lentil Soup
  • Split Pea Ham Soup
  • Turkey Rice Soup
  • Slow Cooker Chicken Potato Soup
  • Chicken Noodle Soup

Looking For More Soup Recipes? Don't Miss These!

Tomato Basil Soup

Vegan Pumpkin Soup

Mediterranean Lentil Soup

Trinidad Corn Soup

Curry potato cauliflower soup with fresh chives in white bowl with spoon.

Curry Potato Cauliflower Soup (Vegan)

Christine Rooney
This vegan Curry Potato Cauliflower Soup recipe is healthy cold weather comfort food! It's made with warming Indian spices and coconut milk.
5 from 3 votes
Print Recipe Pin Recipe Save Recipe Saved Recipe!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine Indian
Servings 5
Calories 328 kcal

Ingredients
 
 

  • 8 red potatoes 3-4 cups
  • 1 head cauliflower 3-4 cups
  • 6 cloves garlic
  • 1 onion or 2 shallots
  • 1 inch ginger root
  • 1 Tbsp. coconut oil
  • 3 tsp. curry powder
  • ½ tsp. garam masala
  • generous pinch kosher salt
  • generous pinch pepper
  • 4 cups low sodium vegetable broth
  • ½ cup coconut milk
  • 1 tsp. sugar
  • 1 lime
  • ½ cup fresh herbs such as chives, cilantro, basil

Instructions
 

  • Mince 6 cloves garlic and 1 onion (or 2 shallots). Peel a 1-inch portion of ginger root.
  • Dice 7-8 red potatoes (about 3-4 cups) and break a head of cauliflower into small florets (about 3-4 cups). Make sure the cauliflower and potatoes are roughly the same size to ensure even cooking.
  • Heat a cast iron Dutch oven or heavy-bottomed soup pan to medium-low. Add 1 Tbsp. coconut oil and allow to melt. Once the oil is melted add the garlic and onions. Grate the ginger into the pot using a microplane or small grater. Saute for 2-3 minutes, stirring often.
  • Add the potatoes and cauliflower to the pan along with a generous pinch of salt and pepper. Saute for 5-6 minutes, stirring often to prevent sticking.
  • Add 3 tsp. curry powder and ½ tsp. garam masala to the pot. Stir the spices into the vegetables and allow to saute for another minute or two.
  • Add 4 cups vegetable broth to the pot. Bring to a boil and then reduce to simmer. Cover the pot and cook the soup on a low boil for 10-12 minutes or until the vegetables are easily pieced with a knife.
  • Add ½ cup coconut milk and 1 tsp. sugar to the soup. Stir to completely incorporate. Simmer for another couple of minutes.
  • Serve the soup with a squeeze of lime and some minced herbs of choice. The lime brings needed acidity to the soup so please don't skip this step!

Notes

I recommend using full-fat coconut milk for the best flavor and consistency.
You may have some leftover cauliflower florets - I used about ¾ a head of cauliflower.

Nutrition

Calories: 328kcal
Keyword cauliflower soup, cauliflower potato soup, curried cauliflower soup, vegan cauliflower soup, gluten free cauliflower soup
Tried this recipe?Let us know how it was!

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About Christine

My name is Christine Rooney. I live in rural Minnesota with my husband. I own and operate The Rustic Foodie and work as a freelance photographer and writer. I like my food to be like anything else in life - down to earth and full of flavor.

Reader Interactions

Comments

  1. Brandi

    October 24, 2018 at 3:40 am

    5 stars
    It looks so comforting and delicious. I personally love cauliflower and every dish with it!

    Reply
    • Christine

      November 02, 2018 at 3:01 am

      Cauliflower does make everything a little more tasty!

      Reply
  2. Wilhelmina Wessel

    October 24, 2018 at 6:15 am

    5 stars
    This is the perfect bowl of comfort for this time of year! Love it!

    Reply
    • Christine

      November 02, 2018 at 3:01 am

      So true - Thanks!

      Reply

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Thanks for stopping by! My name is Christine Rooney. I live in rural Minnesota with my husband. I own and operate The Rustic Foodie and work as a freelance photographer and writer. I like my food to be like anything else in life - down to earth and full of flavor.

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