Curried Cauliflower Soup
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Curried Cauliflower Soup

Official MAGGI®
Curried Cauliflower Soup
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
5 min
Recipe Info - Cook Time
Cook 
22 min
Recipe Info - Serving Size
Servings
Makes 4 to 6 servings, about 1 cup per serving

Curried Cauliflower Soup from Official MAGGI® brings the exotic flavors of Indian cuisine to your table in a simple, one-pot creation that's perfect for any occasion. This easy-to-make dish starts with the bold taste of red Thai curry paste, which infuses the soup with a robust spiciness.

The heart of this creamy soup is MAGGI Vegetable Flavor Bouillon Cubes, which provide a depth of flavor that perfectly complements the cauliflower. Each spoonful delivers a savory taste that makes it hard to believe this dish is meatless and gluten-free.

Ideal for those nights when you need a comforting bowl of soup without all the fuss, Curried Cauliflower Soup is a delightful option that fits various dietary preferences, including vegetarian and lactose-free diets. This recipe is sure to become a favorite for anyone seeking an easy, flavorful, and satisfying meal.

Ingredients

  • ●
    2 tablespoons extra virgin olive oil
  • ●
    1 medium head cauliflower, chopped into small florets (about 6 cups)
  • ●
    1 medium onion, chopped
  • ●
    1 clove garlic, chopped
  • ●
    2 tablespoons red Thai curry paste
  • ●
    1 teaspoon ground turmeric
  • ●
    1 teaspoon ground ginger
  • ●
    ¼ teaspoon kosher salt
  • ●
    1 3/4 cups water
  • ●
    1 can (13.6 fluid ounces) lite coconut milk
  • ●
    2 MAGGI Vegetable Flavor Bouillon Cubes
Package of Vegetable Bouillon with assorted chopped vegetables in a bowl on a yellow and green background.
Bouillon
Vegetable Bouillon 20 Cubes

Make It

Step 1

Heat oil in large saucepan over medium-high heat. Add cauliflower, onion and garlic; cook, stirring frequently, for 10 minutes. Add curry paste, turmeric, ginger and salt. Cook for 2 minutes.

Step 2

Add water, coconut milk and bouillon; bring mixture to a boil. Reduce heat to low. Cover; cook for 10 minutes or until cauliflower is tender.

Step 3

Use an immersion blender to puree the soup. If you don’t have an immersion blender, the soup can be pureed in batches in a blender.

Step 4

Serve topped with chopped fresh cilantro and chopped toasted cashews, if desired.

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