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–+ servings

Cauliflower Madras Curry Soup

Lea Green
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Suppen
Servings 4

Ingredients
  

  • 1 onion (about 2.4 oz)
  • 1 small clove of garlic
  • 1 cauliflower head (in this recipe 800 g/28.2 oz cauliflower have been used)
  • 300-400 g (10.5-14.1 oz) white Cannellini beans (Cannellini beans are white Kidney beans. Use 250 g/ 8.8 oz drained weight and note: You can vary the amount of beans slightly. If you only have a smaller can, this is no problem)
  • 1 piece fresh ginger (ca 10-15 g/ 0.3-0.5 oz)
  • 1 tbsp. sesame oil or another vegetable oil
  • 1-2 tsp. turmeric
  • 1 tsp ground coriander seeds
  • 1 tbsp. madras curry powder
  • 400 ml (1 3/4 cup) coconut milk
  • 1-2 tbsp. soy sauce
  • Optional: chili powder and7or chili flakes
  • A handful of fresh cilantro (or as an alternative fresh parsley)
  • 1 tbsp. lemon juice
  • Soy yoghurt for garnish (1-2 tbsp. per serving)

Instructions
 

  • Peel and chop onion and garlic clove. Remove the leaves of the cauliflower, cut away very hard parts of the stem and cut/break the cauliflower head into florets. Rinse white beans. Peel ginger with a spoon.
  • Heat 1 tbsp. sesame oil in a saucepan. Fry the onion and garlic cubes for 2 minutes until transparent. Grate in the peeled ginger with a ginger grater. Add the turmeric, ground coriander and 1 tbsp. madras curry and fry briefly until the spices start to smell wonderfully and intense.
  • Heat cauliflower florets with 250 ml (1 cup) of water. Cook the cauliflower for about 5-7 minutes. Then pour in the coconut milk and simmer the cauliflower for another 5 minutes.
  • Add the beans to the cauliflower, heat up for another 3-5 minutes and puree the soup with a chopping stick after a total cooking time of about 15 minutes. (My tip: I do not puree the soup completely smooth, but leave it a little "chunky". This is how I like the consistency best. But you can puree the soup as creamy as you like).
  • Season the cauliflower soup with soy sauce and, if necessary, season with a little more Madras curry powder. If you like, you can add salt to the soup. But for me, the seasoning with the soy sauce is enough.
  • Wash, chop and stir in the cilantro. Save some of it for garnishing. Season soup to taste with 1 tbsp. lemon juice.
  • Pour the cauliflower curry soup into bowls, stir in 1-2 tbsp. soy yoghurt per serving and enjoy the soup hot, sprinkled with fresh cilantro, crushed coriander seeds and chili flakes to your taste.
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