Curried Cauliflower Soup with Poached Egg


This will warm you up!

I used up the last of my curry powder from Fresh and Easy. When the store was closing, I purchased a few bottles on clearance and now will need to find another brand. Their brand contained very little fenugreek, as I do not care much for the aroma. It was also pleasantly peppery, but not overly hot. I have tried Penzey’s Now Curry, but it has a little too much clove as well as heat for our tastes. Anyone know of a good curry blend to try, please let me know!


  • 1 head cauliflower
  • 1 onion
  • 2-3 tablespoons curry powder
  • olive oil
  • 2 cups broth
  • 5 oz. can evaporated milk (also try milk, half and half, heavy cream or coconut milk)
  • poached eggs (optional)


  • Cut cauliflower and onion into chunks (about an eighth).
  • Place on baking sheet and drizzle with olive oil, sprinkle with curry powder and mix well to coat.
  • Roast at 425 for about 30-40 minutes.  The cauliflower should be soft, and the onions almost caramelized.
  • In a blender, puree the veggies in small batches with some broth and milk.
  • Add more broth if this is too thick.
  • If needed, add salt and pepper.

Serve with a poached egg atop and a warm, crusty bread or naan.  The egg was a last-minute idea which I thought would make a nice addition. It really didn’t add much and I’ll leave it off next time. This would also be good with a scoop of basmati rice, or leftover basmati rice that has been fried crispy.


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