Curried Cream of Cauliflower Soup with Mint and Cucumber Raita


  • 1 onion, peeled and thinly sliced
  • 1 tablespoon sunflower oil
  • 1-2 tablespoons mild or medium curry paste
  • 1 small cauliflower, separated into florets
  • 2 tablespoons plain flour
  • 600 ml (1 pint) vegetable or chicken stock
  • 200 ml (7 oz) coconut milk
  • salt
  • pepper
  • ½ cucumber, roughly chopped
  • 150 ml (5 oz) thick Greek yoghurt
  • small green chilli, split and seeded – optional
  • small bunch mint, leaves only


Gently fry the onion in the oil until wilted and transparent. Stir in the curry paste and the cauliflower. When this is well coated, sprinkle with flour, stir until the flour is absorbed, and then add the stock. Bring to the boil and simmer until the vegetables are soft.

Remove from the heat, and put in a blender with the coconut milk. Blend until smooth, and return the soup to the pan. Reheat and add salt and pepper as necessary. Meanwhile, rinse the blender, and in it blend the remaining ingredients to make the cucumber raita.

Serve the soup with a swirl of cucumber raita, and hot naan or chapattis.