Mild New Potato Curry Soup with Roasted Cauliflower

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MILD NEW POTATO CURRY SOUP WITH ROASTED CAULIFLOWER

Tasty and quick vegan curry soup made from new potatoes and coconut milk with the lovely nutty taste of roasted cauliflower.

I didn’t add any chilli into my curry as I always cook for children and the curry powder has already some heat but if you like your curry fiery serve it with chopped fresh chillies.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Soup

Cuisine: Indian

Keyword: cauliflower, gluten-free, vegan, vegetarian

Servings: 4 people

Calories: 342kcal

Author: Lea

Ingredients

• 700 g new potatoes or baby potatoes sliced with skin on
• ½ cauliflower divided into small florets
• 2 carrots sliced
• 1 large onion diced
• 4 garlic cloves sliced
• ½ teaspoon cumin seeds
• 1.5 tbs mild curry powder
• 1 tbs tomato puree
• 1 tbs caster sugar
• 0.7 l vegetable stock
• 250 ml of full-fat coconut milk
• olive oil
• salt

Instructions 

• Coat the cauliflower with olive oil and roast in the preheated oven on 200°C for approx. 20 minutes or until the cauliflower is tender and has a nice roasted colour.

MAKE THE SOUP

• In the meantime, fry the onion in a pot until golden-brown.
• Add in garlic, cumin seeds and curry powder and continue frying.
• After a minute add in potatoes, carrots and tomato puree.
• Toss for a bit and pour in vegetable stock, season with sugar and salt and let it cook on medium heat for 20 minutes or until the potatoes are tender.
• Stir in the coconut milk. Let it simmer on medium heat for another 5 minutes. Taste the soup and balance the seasoning if needed.
• Take the soup off the heat and mix in roasted cauliflower.

Nutrition

Calories: 342kcal | Carbohydrates: 51g | Protein: 8g | Fat: 14g | Saturated Fat: 12g | Sodium: 776mg | Potassium: 1390mg | Fiber: 8g | Sugar: 11g | Vitamin A: 5511IU | Vitamin C: 91mg | Calcium: 88mg | Iron: 5mg

ABOUT THE RECIPE

Another simple meal that should take roughly 30 minutes to make. The recipe is using seasonal new potatoes or eventually, you can use 'baby' potatoes as these are in fact new potatoes too - harvested before they were able to grow to their full size. In case you can't get hold of either of them, see if you can find Charlotte (salad) potatoes. They are very similar to new potatoes as they are more waxy than floury. These type of potatoes are slightly firmer and they won't fall apart (unless you completely over boil them).  

If you are in a rush and want to make fewer dishes dirty you can cook all the vegetables in one pot. That means that you don't have to roast the cauliflower.  But in that case, the cauliflower will get mushy and split into very small soft pieces and it will change the texture of the soup. The roasted cauliflower is firmer and has a very nice almost nutty taste.

When cooking for children you might be more careful with how much of curry powder you use. My children can stand some heat in their food so I know for this soup I can easily use 1.5 tablespoons of mild curry powder. In some occasions when my youngest finds the food being too spicy. My tip is to use some plain yoghurt and mix a couple of spoons into his meal to make it milder. So far it always helped with any curry type foods.