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Curried Cauliflower Soup

by Mary Sacks

Curried Cauliflower Soup

One more way to get cauliflower into your cooking repertoire. There are several recipes out there that include broccoli. I don’t use it because after twenty-four hours the taste of broccoli will overwhelm the flavor.


  • 4 cups prepared RBC Chicken Broth, using 5 tsp. RBC Chicken Base
  • 1 onion, finely chopped
  • 1 large head cauliflower, finely chopped
  • 1 tsp. curry powder
  • ¼ cup all-purpose flour
  • ½ cup milk
  • 1 cups shredded cheddar cheese
  • salt & pepper to taste


  • In a stockpot, combine broth, (with the extra tsp. of base), onion, and cauliflower. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender. Season with curry powder, salt, and pepper.
  • In a bowl, combine flour and ½ cup of the milk. Whisk briskly until there are no lumps. Add mixture to soup, stirring continuously as soup thickens. Stir in cheddar cheese until completely melted.

Food for Thought

  • Garnishes. I will save some larger flowers. Either just steam them or roast and use as a garnish.
  • Curry. I use more than called for in the recipes. Those specks you see are red pepper flakes. That is just an option.
  • Broth. There is a lot of cauliflower in this recipe, so the broth could use an extra boost. It need not be RBC Chicken Broth. Not only will RBC Vegetable Broth be appropriate, but because the RBC Vegetable Base is in granular form, it is easy enough to add some extra to the soup at any time. Just stir it in.
  • Flour-Milk Mixture. I would usually use a roux; however, everything else in this soup is going to cover any of the “raw” taste the flour might have contributed.


  • 2 Quarts

Mary Sacks
Mary Sacks


Retired Certified Executive Chef and Educator

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