Curried Potato and Cauliflower Soup

Curried Potato and Cauliflower Soup is a warm, comforting dish that blends the creamy richness of coconut milk with the earthy flavors of spiced vegetables. Its velvety texture, subtle heat, and aromatic spices make it a perfect option for cool evenings or when you’re craving something hearty yet wholesome.

For a Serving Size of Two:

Ingredients:

• 200 grams diced cauliflower florets
• 150 grams peeled and diced potatoes
• 50 grams chopped onions
• 1 teaspoon minced garlic
• 1 teaspoon grated ginger
• 1 tablespoon olive oil
• 1 teaspoon curry powder
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon crushed black pepper
• 1/2 teaspoon salt, or to taste
• 400 ml vegetable stock or water
• 100 ml coconut milk
• 1 tablespoon chopped fresh coriander, for garnish

Procedure:

• Heat olive oil in a pot over medium heat. Add minced garlic, grated ginger, and chopped onions. Sauté until fragrant and translucent.
• Stir in curry powder, turmeric, and black pepper. Add diced cauliflower and potatoes, mixing well to coat with the spices.
• Pour in the vegetable stock or water and bring to a boil. Reduce the heat, cover, and let the soup simmer for 15–20 minutes until the vegetables are tender.
• Use an immersion blender to purée the soup until smooth, or leave it chunky for texture.
• Stir in coconut milk, adjust salt to taste, and cook for another 2–3 minutes.
• Ladle the soup into bowls, garnish with fresh coriander, and serve warm with bread or flatbread.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g