Creamy Curried Cauliflower Noodle Soup for Cozy Nights

This Creamy Curried Cauliflower Noodle Soup is a nourishing and flavorful dish perfect for chilly evenings.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: Dinner

Cuisine: Vegetarian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 large White Onion Finely diced
4 cloves Garlic Minced
1 thumb-sized piece Ginger Finely chopped
1 Red Chilli Adjust according to preferred heat level

For the Main Ingredients

1 large head Cauliflower Cut into florets
400 ml Veg Stock Made with boiling water and a stock cube
1 can Tinned Coconut Milk Full-fat for best results
300 g Noodles Amoy medium noodles or udon/ramen
100 g Tenderstem Broccoli Can substitute with green beans

For Seasoning

0.5 teaspoon Salt Adjust to taste
Tamari Optional, for gluten-free option
Spices (Turmeric, Cumin, Ground Coriander, Paprika) Adjust to personal preference

Equipment

Large deep frying pan

Method

Step-by-Step Instructions

Heat olive oil in a large frying pan over medium heat. Add onions, ginger, and red chilli, sauté for 4 minutes.
Stir in minced garlic and cook for an additional minute until fragrant.
Add cauliflower florets, lime juice, and selected spices. Sauté for 3-4 minutes.
Pour in veg stock and coconut milk, bring to a gentle boil, then simmer for 10 minutes.
Add noodles and tenderstem broccoli, cook for 4 minutes until tender.
Taste and adjust seasoning with salt and spices as desired.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 50gProtein: 10gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 800mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 2000IUVitamin C: 85mgCalcium: 80mgIron: 3mg

Notes

For extra creaminess, blend part of the soup before adding noodles. Customizable with seasonal vegetables.

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