Curried cauliflower bisque

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25 min


4 cups (1 L), 4 servings

* PLUS Cooking time: 20 minutes
Curried cauliflower bisque

© Royalty-Free/Masterfile


  • 284-mL can cream of celery or cream of mushroom soup , preferably half-fat
  • 1 soup can water
  • 1/2 to 1 tsp curry paste
  • 1/2 tsp cumin , optional
  • 1/2 head cauliflower florets , about 4 cups
  • 1/2 cup milk , or light sour cream (optional)
  • 2 green onions , thinly sliced


  • In a large saucepan, stir soup with water, curry paste and for extra depth of flavour, cumin. Add cauliflower. Cover and bring to a boil over high heat, stirring occasionally. Then reduce heat to low and boil gently, partially covered and stirring often, until cauliflower is very tender, from 20 to 25 minutes.
  • When cauliflower is very soft, whirl soup in a food processor or blender until puréed. Return to saucepan or bowl. Stir in milk. Thin, if necessary, with more milk or water. Heat on low, stirring occasionally, until hot. Or cover bowl, venting one side, and microwave on high until hot, about 3 minutes. Serve sprinkled with green onions.

Nutrition (per serving)

  • Calories
  • 58,
  • Protein
  • 2.6 g,
  • Carbohydrates
  • 8.4 g,
  • Fat
  • 1.9 g,
  • Fibre
  • 1.4 g,
  • Sodium
  • 484 mg.

Turn half a cauliflower, or even leftover cauliflower, into appetite-soothing low-cal soup in minutes.

Microwave method

Combine all ingredients except milk in a large microwave-safe bowl. Cover, venting one side by turning back plastic wrap or waxed paper, and microwave on high 6 minutes. Stir and continue cooking on high, covered and stirring twice, until cauliflower is very soft, about 15 more minutes. Then continue with Step 2.