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Vegetarian, Meal soups and plant based

Cauliflower curry soup with cheese naan

Cauliflower curry soup with cheese naan is a complete soup dinner for 4, ready in 45 minutes, easy to make, for about €2.00 per person. The trick is toasting the curry powder in oil with the onion before adding liquid, which wakes up the spices, then blending the soup thoroughly for a silky texture.

A cauliflower soup gently spiced with curry, with melty cheese naan for dipping, tonight we're headed for India.

Cauliflower curry soup with cheese naan
Total time
45 min
Difficulty
Easy
Cost per person
€2.00
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

This soup pairs the mellow sweetness of cauliflower with the warm, rounded heat of curry, without ever turning spicy hot. The potato thickens it naturally, and a splash of heavy cream gives it that velvety finish that makes you want a second bowl without overthinking it. Cheese naan, grilled until bubbly, brings the crunch that every soup secretly needs, turning this bowl into a full meal.

It's the weeknight dinner that warms you up without much effort, perfect for a fall or winter evening when you don't feel like cooking for long. Kids love dunking the melty naan into the soup, and adults enjoy the gentle curry flavor that breaks the routine. Make a big batch, it reheats just as well the next day.

The ingredients

4 people

Fruits and vegetables

  • Cauliflower 1
  • Potato 1
  • Onion 1

Pantry

  • Curry powderoften in the pantry 2 tsp
  • Vegetable brothoften in the pantry 75 cl
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 10 cl
  • Shredded Swiss cheese 100 g

Bakery

  • Naan bread 4

Allergens Gluten, Lactose

The step by step recipe

  1. Cut the cauliflower into small florets and dice the potato.

    Keep the tender little leaves, they cook down and can go right into the soup.

  2. Cook the sliced onion in the oil with the curry powder, then add the cauliflower, potato, and broth. 5 min

    Stir for a minute before adding the liquid, the curry clings better to the vegetables that way.

  3. Simmer gently until the vegetables are very tender. 20 min

    The cauliflower is ready when it mashes easily with a fork.

  4. Blend with the cream, then season with salt and pepper.

    Blend for a good while, cauliflower makes an especially silky soup.

  5. Top the naan with the cheese, grill until melted, and serve alongside the soup. 5 min

    Lightly dampen the naan before grilling so they stay soft instead of drying out.

Our tips to get it right

  • Pick a cauliflower that's firm and bright white with no brown spots, it gives the soup a cleaner color.
  • Adjust the amount of broth to your liking, less for a thicker, more filling soup, more for a lighter velvety texture.
  • Always taste before adding salt, the vegetable broth and the cheese on the naan already bring plenty.

The variations

  • Swap the Swiss cheese for Gruyère on the naan for a sharper, nuttier flavor.
  • Stir in a handful of red lentils with the vegetables for a heartier soup that stays fully vegetarian.
  • For a quick kid friendly version, serve the soup with grilled cheese toast instead of naan.

What to serve it with

  • A sharp green salad
  • Toasted pumpkin seeds on top
  • Warm mint tea

Storage

The soup keeps for 3 days in the fridge in a sealed container, and it freezes well if you leave out the cream and stir it in only when reheating. Warm it gently on the stovetop, stirring often, and grill fresh naan each time so they stay crisp.

Questions about this dish

Can I make this soup ahead of time?

Yes, make the soup a day ahead and keep it in the fridge. Reheat it gently that evening and grill the naan just before serving so they stay crisp.

What type of curry powder works best?

A mild, classic curry powder works well so kids enjoy the soup too. If you like more heat, use a hot curry blend or stir in a pinch of garam masala.

Does this soup freeze well?

Yes, but freeze it without the heavy cream, which can separate once thawed. Stir the cream in after the soup is thawed and reheated.

Can I use a different bread instead of naan?

Definitely, pita bread or thick slices of country bread grilled with cheese work just as well. The key is having something crisp to dip into the soup.

How long does it take to make a cauliflower curry soup with cheese naan?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a cauliflower curry soup with cheese naan?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a cauliflower curry soup with cheese naan cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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