Curried Cauliflower and Potato Soup


Curried Cauliflower and Potato Soup |

I am physical incapable of making the right amount of mashed potatoes. I always make too much. Never too little cause, well… I’m a feeder.

So there is always a cold mound of mash left in the fridge, that I. Just. Cannot. Throw. Away.

Obvious left over dispatch choices (and the reasons why I opted out of them) are as follows: topping for a good old Sheppard’s pie (too much cooking effort at this point), croquettes (G doesn’t want to clean the fryer afterwards), potato cakes (see croquettes reasoning), or eating them cold straight outta the fridge. Whoa, who said that?!? Not me. I mean, who would do that? No, no, definitely not me.

Let’s just focus on G blocking my Fry Game. The nerve of some husbands.   
Curried Cauliflower and Potato Soup  |

What’s left then? Next and best (and when I mean best, I mean easiest) option is soup, of course

i chucked in a cauliflower that needed eating so BOOM! Killed two birds with one stone. And hey if you food nerds want more reasons to eat cauliflower than just making space in the fridge, check out this article

No fryer was harmed in the making of this soup. 

Curried Cauliflower and Potato Soup
Serves 4-6

1tsp cumin seeds
1tsp coriander seeds
Butter, 1 knob
1 large white onion, roughly chopped
1 large head cauliflower head, cut into florets
½ tbsp Madras curry powder
1 garlic clove, peeled
300g leftover mashed potato
1 tsp turmeric (heaped)

Pinch of nutmeg, optional
1L vegetable stock, hot
Salt and pepper to taste


  1. Heat a small skillet over med-high heat. Add the coriander and cumin seeds, making sure to shake the skillet regularly for 1-3 minutes until the seeds start to crackle and become aromatic.
  2. Remove the seeds from the skillet, transfer to a plate and allow to cool.
  3. While the seeds are cooling, heat a large stockpot on medium heat, melt the butter and add the onion and cauliflower. Cook until the veg softens, about 2-3 minutes.
  4. Grind the cooled seeds with a pestle and mortar or coffee/spice grinder. Add to the stockpot along with the curry powder, tumeric nutmeg (if using) and cook for another minute or two.
  5. Add the garlic clove, mash potato, stock, and simmer for 45 minutes. Stirring occasionally.
  6. Whizz the mixture with a hand blender or in a food processor until smooth.
  7. Season with salt and pepper to taste and serve with crusty bread.


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