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Cauliflower Curry Soup

Soupe De Chou Fleur Au Cari

This cauliflower soup can be puréed at the end of cooking with a stick blender. We like to just blend half of it for a soup that’s both creamy and chunky.


  • 6 Tbsp clarified butter
  • 1 Tbsp brown mustard seed
  • 12 curry leaves
  • 3 medium onions, chopped
  • 4 cloves garlic, chopped
  • 2 Tbsp ginger, chopped
  • 1 tsp Reshampatti, ground (opt.)
  • 2 Tbsp Mauritian Masalé or curry of your choice
  • ½ tsp turmeric, ground
  • ¼ cup tomato paste
  • 8 bouquets cup cauliflower florets
  • 8 cups chicken stock or meat stock
  • 4 Tbsp lemon juice
  • Salt and pepper to taste
  • 1 cup basil, chopped
  • 1 tsp Garam Masala, ground


  1. 1

    Place clarified butter in a large pot heated on medium with mustard seeds. When the mustard begins to crackle, add curry leaves then onions, garlic, ginger and chile. Sauté five minutes on medium-low heat.

  2. 2

    Add turmeric, curry, and tomato paste; sauté five minutes more.

  3. 3

    Add cauliflower and stock. Increase heat to maximum and bring to a boil. Reduce heat and simmer for 20 minutes.

  4. 4

    Add lemon juice. Taste, then add salt and pepper. Garnish with basil and garam masala.

A variation of the Cabbage and Bacon Soup from The Spice Trekkers Cook at Home