Cheesy curried cauliflower soup


July 22, 2015

  • Prep: 10 mins
  • Cook: 4 hrs
  • Yields: 6-8


1 cauliflower cut into florets

3 potatoes peeled and diced

1L chicken stock

1 tsp minced garlic

2 tsp curry powder

1 onion diced

1Tbsp chopped coriander

1 cup shredded tasty cheese


1Place everything except cheese in slow cooker on high for four hours,

2Then blend with a stick mixer until smooth.

3Stir through the grated cheese until it's melted.

4Season with salt and pepper if desired.

5For a spicier soup add more curry powder.

Submitted by Amanda Kenwright


4 Reviews

Lesley Perotti

July 27, 2022

Absolutely delicious! This will be joining my favourites 😍

Alyssa Dahiya

March 27, 2022

Wow…I don’t like cauliflower but had a half one that needed using so I halved this recipe and added a bit of cooking cream before blitzing it. It was delicious and I’ll definately be making it again. Thanks for another amazing recipe

Darren Comley

November 5, 2018

A brilliant variation to my normal cauli bacon and chilli soup. Beautiful flavour. Another oe to add to the rotation. Thanks Amanda

Darren Comley

November 3, 2018

Wow what a great tasting recipe. Thank you Amanda Kenwright. I did a double batch with 4 small chilli’s added and ended up with two large bowls and 7 leftoversleftovers tubs, which I use for work lunches or easy teas. Went very well with a toasted cheese and garlic sauce sandwich. I will definitely do this again as I love cauliflower soups

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