Cauliflower soup is a classic, but with Hurry Curry Kruidenmix you can give this creamy soup a surprising twist in no time. The warm herbs and spices add extra depth and pair perfectly with the mild flavor of cauliflower. The result is a delicious, creamy soup that is ideal as lunch, a starter or a light evening meal. As you are used to from our Wereldmixen, you only need a few ingredients to bring a lot of flavor to the table.

Ingredients (4 people)

• 1 medium cauliflower (approx. 800 g), broken into florets
• 1 large onion, coarsely chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon olive oil
• 2 to 3 teaspoons Natural Spices Hurry Curry
• 750 ml vegetable broth
• 150 ml cooking cream or coconut milk
• Pepper to taste

Optional as topping

• Fresh coriander or flat-leaf parsley
• Roasted pumpkin seeds
• Toasted sliced almonds
• A drizzle of coconut milk
• Extra pinch of Hurry Curry

Method

1. Heat the olive oil in a soup pot and sauté the onion for about 4 minutes until translucent. Add the garlic and fry for another minute.
2. Add the Hurry Curry and fry the spice mix for about 30 seconds so the aromas are released.
3. Add the cauliflower florets and the vegetable broth. Bring to a boil and let the soup simmer gently for 15 to 20 minutes, until the cauliflower is completely tender.
4. Puree the soup with an immersion blender until smooth.
5. Add the cooking cream or coconut milk and warm the soup briefly. Season with pepper.
6. Divide the soup over bowls and garnish with fresh herbs, roasted pumpkin seeds and optionally a little extra Hurry Curry.

Tips

• Roast the cauliflower first for 20 to 25 minutes in the oven at 200°C for an extra full, slightly nutty flavor.
• Add a can of chickpeas before you puree the soup for an extra nutritious meal.
• Make the soup a bit fresher with a squeeze of lemon juice just before serving.
• Serve with crusty sourdough bread or naan.

Why Hurry Curry?

Hurry Curry is one of our Wereldmixen and makes it easy to add more flavor to everyday dishes. The balanced combination of herbs and spices not only pairs perfectly with curries, but also surprisingly well with creamy vegetable soups like this cauliflower soup. In addition, our spice mix contains no added salt or sugar, so you decide how to season your dish.

Frequently asked questions

1. Can I freeze cauliflower soup?

Yes. Let the soup cool completely and store it in a well-sealed container for up to 3 months in the freezer. After thawing, reheat gently over low heat.

2. Can I make this cauliflower soup vegan?

Yes. Use coconut milk or plant-based cooking cream instead of regular cooking cream. This keeps the soup wonderfully creamy.

3. How much Hurry Curry do I use for this soup?

For four people, 2 to 3 teaspoons is sufficient. If you like a stronger curry flavor, you can add a bit more.

4. Which toppings go well with cauliflower soup?

Roasted pumpkin seeds, crispy chickpeas, fresh coriander, parsley, sliced almonds or a drizzle of coconut milk add extra flavor and texture.

5. Can I also use Hurry Curry for other soups?

Absolutely. Hurry Curry is also delicious in pumpkin soup, carrot soup, sweet potato soup, lentil soup and coconut soup. The spice mix quickly gives vegetable soups a warm, spicy flavor.