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Curried Cauliflower Noodle Soup

Creamy Curried Cauliflower Noodle Soup for Cozy Nights

A cozy bowl of creamy curried cauliflower noodle soup, perfect for warming up chilly nights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 large white onion Adds sweetness and depth; yellow onion can be used for a similar flavor.
  • 1 piece red chilli Provides heat and spice; jalapeño can replace it for a milder version.
  • 1 thumb-sized piece ginger Essential for flavor depth; consider using minced ginger paste (about 1 tsp) as a convenient alternative.
  • 4 cloves garlic Fresh garlic is highly recommended over powder for a vibrant taste.
  • 400 ml tinned coconut milk Adds creaminess and richness; opt for light coconut milk if you're looking for a lower-fat option.
  • 400 ml vegetable stock Boiling water with stock cubes is a great substitute if stock isn't available.
  • 1/2 tsp salt Adjust to suit your taste.
  • 1 tbsp tamari Brings umami flavor; can be omitted or swapped with soy sauce.
  • 1 large cauliflower Cut into florets for even cooking.
  • 300 g noodles Amoy medium noodles are a go-to; swap in udon for a thicker texture.
  • 100 g tenderstem broccoli Green beans are a fab substitute for a similar texture.
For the Spices
  • 1 tsp turmeric A vibrant, golden spice part of the flavor profile.
  • 1 tbsp cumin Gives warmth and earthiness to the soup.
  • 1/2 tsp ground coriander Adds a hint of citrus undertones.
  • 1 tsp paprika Enhances the color and flavor complexity.
  • chilli flakes Adds heat when serving.
  • 1/2 piece lime Fresh lime juice elevates the flavor.

Equipment

  • Deep frying pan

Method
 

Step-by-Step Instructions
  1. Heat a drizzle of olive oil in a deep frying pan over medium heat. Add the finely chopped onion, ginger, and red chilli, sautéing for about 4 minutes until the onion is soft and translucent.
  2. Stir in the minced garlic and sauté for an additional minute until golden.
  3. Add in the chopped cauliflower florets along with the lime juice, then sprinkle in the turmeric, cumin, ground coriander, and paprika. Sauté for 3-4 minutes.
  4. Pour in the vegetable stock and coconut milk, stirring to combine. Bring the mixture to a simmer for about 10 minutes.
  5. Add the noodles and tenderstem broccoli, stirring gently. Cook for an additional 4 minutes until tender.
  6. Taste the soup and adjust seasoning as desired; serve hot garnished with chilli flakes and fresh lime juice.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 800mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 1500IUVitamin C: 70mgCalcium: 50mgIron: 2mg

Notes

Use fresh ginger and garlic for the best flavor. Adjust spices according to taste and ensure the noodles remain al dente.

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