Go Back
–+ servings
Curried Cauliflower Noodle Soup

Delicious Curried Cauliflower Noodle Soup to Warm Your Soul

Enjoy a hearty bowl of Curried Cauliflower Noodle Soup, packed with spices and ready in under 30 minutes!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 large White Onion Adds sweetness and depth; shallots can be used for a milder flavor
  • 1 piece Red Chilli Provides heat and vibrant color; swap with jalapeño for a lighter kick
  • 1 thumb-sized piece Ginger Infuses warmth and aroma; fresh is best, but dried works in a pinch
  • 4 cloves Garlic Essential for bold flavor; feel free to add more for an extra kick
  • 400 ml Tinned Coconut Milk Creates a creamy texture; full-fat is ideal for richness
  • 400-700 ml Vegetable Stock Forms the flavorful soup base; adjust for desired thickness
  • 0.5 tsp Salt Enhances your soup's flavor; modify based on your stock's salt content
For the Main Ingredients
  • 1 large Cauliflower The star of the show providing heartiness; broccoli can be a tasty alternative
  • 300 g No noodles Amoy medium or udon noodles offer the best texture; rice noodles are gluten-free options
  • 100 g Tenderstem Broccoli Adds a nutritional boost; swap in regular broccoli or green beans if you’d like
For the Spice Blend
  • 1 tsp Turmeric Contributes warmth and an inviting yellow hue
  • 1 tbsp Cumin Infuses earthy depth into every spoonful
  • 0.5 tsp Ground Coriander Adds a hint of citrus that brightens the dish
  • 1 tsp Paprika Introduces a smoky flavor to enhance the profile
  • 1 tsp Chilli Flakes Provide an optional finishing heat; serve as desired
  • 0.5 whole Lime Brightens and lifts the flavors; extra slices can be served for additional tang

Equipment

  • Deep frying pan

Method
 

Step‑by‑Step Instructions
  1. In a deep frying pan, heat 2 tablespoons of olive oil over medium heat. Add finely chopped large white onion, minced ginger, and diced red chilli, sautéing for about 4 minutes until the onion is translucent and softened.
  2. Next, toss in the minced garlic and sauté for an additional minute, being careful not to let it brown too much.
  3. Add the chopped cauliflower florets to the pan, followed by a squeeze of lime juice. Stir in the turmeric, cumin, ground coriander, and paprika, cooking everything together for about 3-4 minutes.
  4. Pour in the tinned coconut milk and vegetable stock. Bring the mixture to a gentle simmer, letting it cook uncovered for about 10 minutes.
  5. Stir in your noodles and tenderstem broccoli, ensuring they are well distributed in the soup. Cook for an additional 4 minutes.
  6. Taste the soup and adjust the seasoning, adding a pinch of salt or extra lime juice as needed.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 10gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 500mgPotassium: 700mgFiber: 6gSugar: 3gVitamin A: 200IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Add a little water or stock when reheating to maintain consistency.

Tried this recipe?

Let us know how it was!