This Creamy Curry Cauliflower Soup with Sausage Crumble may look a little fancy, but I assure you, it’s super easy & comes together in around 30min. The best part? It tastes even better the next day! Chances are you won’t have leftovers because it’s that good, but you get the point.
Tossing the cauliflower in curry powder and then roasting it in the oven until golden brown and crispy imparts a significant amount of flavour here. Curry powder, contrary to popular belief, is not a singular spice, but rather is a blend of spices. If you’re like my father and claim to despise the taste of curry powder, chances are you’re not a fan of cumin, which is usually the predominant flavour in a curry powder blend. If that’s the case, you’re better off tossing the cauliflower in some coriander, chili powder, turmeric, ground ginger, and fenugreek. Of course, every curry powder is made differently so it’s a great opportunity to experiment with different flavours and proportions.
Personally, I love curry powder and think it adds a lot of dimension to this Creamy Curry Cauliflower Soup. The flavours just work for me, especially with the sausage crumble that gets spooned overtop of the finished soup. I like to use Italian sausages here because they are usually made with fennel seeds, which pair nicely with the flavours in the curry powder. But you could just as easily use any Whole30-compliant sausage you like. Lamb merguez would probably be my second choice.
To get things extra creamy, I like to throw a Japanese yam into the soup. Not only does it add a bit of sweetness, but it thickens the soup really nicely. Regular potato can also be used if that’s what you have on hand, but yams are a great low-glycemic option.
Oh, and in case you missed it, I’ve partnered with KitchenAid to giveaway a K400 Blender! Check out the full contest details here.
Creamy Cauliflower Soup with Sausage Crumble - Whole30, Paleo
- 1 head cauliflower cut into florets
- Avocado oil
- 1 teaspoon curry powder
- ¼ teaspoon kosher salt plus extra to taste
- ¼ teaspoon freshly-cracked black pepper plus extra to taste
- 1 medium yellow onion diced
- 3 cloves garlic smashed, left whole
- 1 medium Japanese yam cubed
- 1 quart chicken stock
- ½ quart water
- 4 compliant sausages such as mild Italian, casings discarded
- 4 scallions finely chopped, white & green parts separated
- 1 red chili pepper such as Fresno, finely chopped
- Preheat oven to 425F & line a baking sheet with parchment paper.
- In a bowl, combine the cauliflower, 2 tablespoons avocado oil & curry powder. Toss to coat, transfer to the prepared sheet pan and spread into a single layer. Roast in the oven until golden brown and tender, around 30 minutes.
- Preheat a Dutch oven or stockpot over medium heat for 5 minutes. Add 2 tablespoons avocado oil & heat until shimmering. Add onions and cook until soft and translucent, 4 minutes. Add garlic and cook 1 minute. Add chicken stock, water & yams, raise the heat to high & bring to a boil. Cover with a lid & cook until yams are fork-tender, around 12 minutes.
- While the yams cook, preheat 1 tablespoon avocado oil in pan over medium-high heat. Add the sausage and cook until crispy & well-done. Add the white parts of the scallions & the chili pepper. Cook an additional 2 minutes. Set aside.
- Working in batches so as not to overfill the blender, transfer the roasted cauliflower & the soup to a blender & blend until smooth.
- Return the blended soup to the pot, taste for seasoning & adjust with salt & pepper as desired. Ladle into serving bowls, garnish with sausage crumble & green parts of the scallions & serve.