Curried Cauliflower Soup with Crispy Brussels Sprouts

Name: Curried Cauliflower Soup with Crispy Brussels Sprouts
Prep time: 15 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: For the soup:; 2 tablespoons olive oil; 1 large yellow onion — peeled and finely chopped; 2 leeks — ends trimmed, cleaned, white and light green parts finely chopped; 1 tablespoon curry powder; 2 heads cauliflower (2 lbs each) — core removed, separated into florets; 8 cups vegetable stock; Coarse sea salt; Pepper; For the Brussels sprouts:; Olive oil; 1 lb Brussels sprouts — finely sliced using a mandolin; 2 tablespoons finely chopped chives; Zest of 1 lemon; Salt; Pepper; 1/3 cup creme fraiche

By Pascale Beale

Updated May 2026

Egg-FreeGluten-FreeNut-FreeSoupVegetarian

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Curried Cauliflower Soup with Crispy Brussels Sprouts

Photography by Pascale's Kitchen Studio

Total Time 50-60 minutes

Difficulty Medium

Prep Time 15

Cook Time 35-40 minutes

Cauliflower is a versatile vegetable that lends itself to all manner of preparations--everything from shaved raw or roasting whole, to being grated for “risotto” or blended for soups. It also absorbs flavors well, but one must be careful not to overpower it with too strong a spice or herb. Curry is a perfect complement to cauliflower, and in this soup, it creates a fragrant backdrop for the pureed vegetables. I like to serve puréed soups with a little garnish that provides texture. In this instance, it’s the Brussels sprouts which add a little crunch and a lovely earthiness to the gentle, sweet flavor of the cauliflower.

Preparation

1
Pour the olive oil in a large saucepan over medium heat. Add the onion, leeks and curry powder and cook for 4-5 minutes, stirring frequently until the onions are softened. Add the cauliflower, a good pinch of salt and 10-12 grinds pepper, and continue cooking for 2 minutes.
2
Add the vegetable stock to the saucepan and simmer until the vegetables are tender, about 20-25 minutes. Remove from the heat and purée the soup using an immersion blender. For a smoother texture, pass it through a fine mesh sieve. Cover and keep the soup warm until ready to serve.
3
Pour a little olive oil into a medium skillet over medium-high heat. Add the Brussels sprouts, a good pinch of salt and 4-5 grinds pepper. Cook, stirring frequently until the sprouts are golden brown. Add the chives and lemon zest and toss to combine.
4
Serve the soup in warmed soup bowls. Place a dollop of creme fraiche in the center of each bowl and top with a spoonful of the crispy Brussels sprouts.

This soup is featured in Les Legumes: Vegetables Recipes From The Market Table — view the book →

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Curried Cauliflower Soup with Crispy Brussels Sprouts

Preparation

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