Name: Indian Cauliflower Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 cauliflower chopped; 2 onion diced; 1 capsicum diced; 2 tbs butter; 2 tsp ground turmeric; 1 pinch chilli flakes; 500.00 ml chicken stock (liquid); 2 tbs cornflour; 1 cup milk; 1 tsp parsley

by LisaK Last updated on 05/09/2025

Something different, with a curry flavour rather than creamy.

- LisaK

Ingredients

1/2 cauliflower chopped
2 onion diced
1 capsicum diced
2 tbs butter
2 tsp ground turmeric
1 pinch chilli flakes
2 cups chicken stock (liquid)
2 tbs cornflour
1 cup milk
1 tsp parsley

Method

Step 1

Heat butter and gently fry cauliflower, onion and capsicum.
Step 2

Stir in turmeric and chilli, add chicken stock, cover and simmer for 5 minutes.
Step 3

Mix cornflour with milk and add to the soup.
Step 4

Boil for 3 minutes and add parsley.

Recipe Notes

from Australia’s Best Recipes team

If you have the time, I recommend sautéing the onions for a while before adding cauliflower and capsicum, to make them really soft. Adjust the turmeric and chilli to suit your taste. I love thyme, and prefer to use that instead of parsley. I also play around with herbs & spices a bit otherwise I agree it can seem like there is 'something missing', especially without a little chilli. I recommend doubling the recipe so you have plenty left over. Use chilli flakes or chilli powder. Parsley or thyme.