Go Back
–+ servings
Curried Cauliflower Noodle Soup

Creamy Curried Cauliflower Noodle Soup for Cozy Evenings

Enjoy a comforting bowl of Curried Cauliflower Noodle Soup, rich in flavors and ideal for chilly evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Indian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 large White Onion adds sweetness and depth to the base
  • 1 whole Red Chilli provides heat and color; adjust for desired spice level
  • 1 thumb-sized piece Ginger essential for warmth and fragrant notes
  • 4 cloves Garlic adds umami and aromatics
  • 400 ml Tinned Coconut Milk contributes creaminess and richness
  • 400 ml Vegetable Stock a flavor enhancer
  • 0.5 tsp Salt enhances all flavors
  • 1 tbsp Tamari adds umami depth; optional
For the Main Ingredients
  • 1 head Large Cauliflower the star ingredient that thickens the soup
  • 300 g Noodles adds heartiness and texture
  • 100 g Tenderstem Broccoli provides crunch and nutrition
For Flavoring
  • 1 tsp Turmeric adds color and health benefits
  • 1 tbsp Cumin enhances the earthy flavor
  • 0.5 tsp Ground Coriander gives a light citrus note
  • 1 tsp Paprika adds color and a mild flavor
  • 1 tsp Chilli Flakes for added heat when serving
  • 0.5 whole Lime juiced, brightens and balances flavors

Equipment

  • deep frying pan

Method
 

Step‑by‑Step Instructions
  1. In a deep frying pan, heat a drizzle of olive oil over medium heat. Add the diced large white onion, minced ginger, and sliced red chili, then sauté for about 4 minutes until soft and translucent.
  2. Stir in the minced garlic and cook for an additional minute until fragrant and slightly golden.
  3. Add the cauliflower florets to the pan, squeezing in the juice of half a lime. Stir in turmeric, cumin, ground coriander, and paprika. Cook for 3-4 minutes.
  4. Carefully add the vegetable stock and tinned coconut milk, stirring gently to combine. Increase heat to bring to a simmer and let bubble for about 10 minutes.
  5. Stir in your chosen noodles and the tenderstem broccoli. Cook on medium heat for an additional 4 minutes.
  6. Taste and adjust seasoning with more salt or spices as needed.
  7. Ladle the warm soup into bowls and finish with a sprinkle of chili flakes for heat, garnishing with a slice of lime.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 14gSaturated Fat: 9gSodium: 800mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 2000IUVitamin C: 80mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freezing is not recommended due to texture changes.

Tried this recipe?

Let us know how it was!