Curried Cauliflower Soup with Pappadums

Divider line purple

Mix in a little India


Heat Level

Red pepperRed pepperGray pepper



Nothing compares to a flavourful and creamy soup.


  • 1 head of cauliflower, chopped
  • 1 yellow onion, diced
  • 2-3 cloves of garlic, finely chopped
  • 1 tbsp olive oil
  • 3 potatoes (quartered and par-boiled/steamed until soft)
  • 2-3 tbsp Patak's Mild Curry Paste
  • 1 900 ml tetra pack of vegetable stock
  • 1 can of Blue Dragon coconut milk
  • salt and pepper


  1. Sautee cauliflower, garlic, and onion in oil med-high heat
  2. Once veggies are soft, add potatoes
  3. Add curry paste to vegetables and sautee for approximately 3-5 minutes
  4. Add coconut milk and approximately 2 cups of vegetable stock (reserve remaining stock for blending)
  5. Bring soup to a boil, then simmer for approximately 15 minutes
  6. Blend soup in a blender or with an immersion blender; use remaining stock if needed to get a smooth consistency
  7. Return soup to low heat; salt and pepper to taste