Quick and Curried–A Vegan Soup to Savor


While I usually make soups in vat-sized quantities, this one is so quick to fix that the single meal size recipe is well worth trying. As this picture suggests, it is truly a good to the last drop meal!

Curried Cauliflower Soup

2 t canola oil
3 oz chopped onion (half a medium onion)
2 1/2 oz green apple (1 small), finely chopped or grated
8 oz frozen cauliflower
1 small minced garlic clove
1 to 2 t curry powder
1 Knorr Vegetarian Vegetable bouillon cube (these are twice the size of usual bouillon cubes; if you use another brand, you will need two cubes)
2 c water

Saute the onion in the oil until translucent. Stir in the apple and continue cooking until slightly softened, about four or five minutes. Add all the remaining ingredients, bring to a boil and reduce heat to medium low. Simmer for about 20 minutes, until the cauliflower is tender.

This may be pureed or served as is. Serves 3 to 4 as a main course, 4 to 6 as a side.

(By using a vegan broth or bouillon cube, this goes all the way to vegan, if that is what you are looking for.)

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