Go Back

Curried cauliflower and squash soup

This vegan curried cauliflower and squash soup is not only warming and healthy but rather delicate and really delicious too. My version is not too spicy, so children  were able to enjoy it too at our Halloween party - but you can add chilli powder or use hot curry powder if you like it hot. (I just sprinkled some dried chilli flakes on  the top  of mine). Serve it with naan or flat bread.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp vegetable oil
  • 1 onion
  • 1 small butternut squash
  • 1 small cauliflower
  • 2 tsp curry powder
  • ½ tsp ground coriander
  • ½ tsp ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon turmeric
  • 500 ml vegetable broth
  • ½ can coconut milk
  • To garnish: chopped coriander

Method
 

  1. Peel and dice the squash (seeds removed). Cut the cauliflower into florets. Finely chop the onion.
  2. Heat the oil in a saucepan and gently sauté the onion.
  3. Add the butternut squash and cook for 8 minutes, under cover. Add in the cauliflower and the spices, then stir to coat the veggies well.
  4. Pour in the vegetable broth, then cover with a lid and bring to the boil. Turn down the heat and gently simmer for 20-25 minutes, until the vegetables are tender.
  5. Turn off the heat and, using a stick blender, whizz the mixture until you get a smooth, creamy soup. Add the coconut milk and mix. Season to taste and warm up to simmering point.
  6. Serve with coriander leaves scattered on top (and some dried chilli flakes for extra heat).