Spicy Cauliflower soup

Skill Level:






  • 1 large cauliflower
  • Low cal spray oil
  • 1 finely chopped onion
  • 2 garlic cloves, thinly sliced
  • 1tbsp medium curry powder
  • 1 litre vegetable stock
  • 100g 0% Greek yogurt
  • Juice of ½ a lemon


Trim all the florets from the cauliflower and cut into chunky pieces, keeping back 2 for later. Finely chop the stem.

Spray a large pan with oil and cook the cauliflower florets and stem with the onion over a medium heat for 10 minutes stirring regularly until the cauliflower is deeply golden.

Tip in the garlic and cook for 2 minutes, then add the curry powder and cook for 1 minute. Pour in the stock and simmer for 20 minutes until the cauliflower is starting to break down.

Gently stir in the yoghurt and then use a stick blender to whizz until completely smooth.

Use a sharp knife to very thinly slice the 2 florets you kept back. Gently toss with a little seasoning and the lemon juice.

Pour the soup into bowls and top with the sliced cauliflower and a grinding of black pepper.