Curried Cauliflower Soup
Steve Carmichael·Last updated 
This curried cauliflower soup blends simmered cauliflower and red lentils with yellow curry paste into a thick, creamy soup that requires no cream at all. Roasted cauliflower florets on top add texture and a nutty depth. The fennel seeds, used both in the soup and the roasted topping, tie everything together with a subtle anise flavor.
Warming Recovery Food
After a cold weather run or a hard training session, a bowl of warm soup can be exactly what your body needs. This one provides 15g of protein from the red lentils and 44g of carbohydrates, so it genuinely refuels rather than just warming you up. The curry paste adds anti-inflammatory spices like turmeric and ginger, which may support recovery and reduce muscle soreness after intense exercise.
Batch Cook and Freeze
This soup stores well in the refrigerator for up to four days and freezes beautifully for up to three months. Make a large batch on a Sunday afternoon and portion it into individual containers for easy weeknight dinners. Just keep the roasted cauliflower topping separate and add it fresh when serving, as it will lose its crunch if stored in the liquid.
If you prefer a spicier soup, add an extra tablespoon of curry paste or a pinch of chili flakes. For a milder version, reduce the curry paste to two tablespoons and add a squeeze of lemon juice at the end for brightness instead of heat.
Curried Cauliflower Soup
A warming, creamy cauliflower soup with curry spices — low calorie, satisfying, and perfect for cooler training days.
1Ingredients
2Instructions
- 1
Heat the oven to 400°F (200°C).
- 2
Separate the cauliflower head into small florets. Drizzle 1/4 of the cauliflower with 1 tablespoon of olive oil, and season with 1 teaspoon of the fennel seeds and salt and pepper. Place in a roasting dish and set aside.
- 3
Heat the remaining 1 tablespoon of oil in a large pot, adding the chopped onion and the remaining 1 teaspoon of fennel seeds. Cook for 3-4 minutes until onion has softened. Add in the remaining cauliflower and lentils to the pan. Stir in the curry paste and add in 1 litre of water. Bring to a boil, then reduce the heat and simmer gently for 25 minutes, until cauliflower is tender and lentils are cooked.
- 4
In the meantime, place the roasting dish with cauliflower into the oven and roast for 20 minutes, until browned.
- 5
Once soup is cooked blitz it with a hand blender until smooth and creamy. To serve, divide the soup between bowls and top with the roasted cauliflower.
Nutrition Facts (per serving)
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