LuAnn's Family Favorites Recipes

LuAnn's Curried Cauliflower and Potato Soup

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  • 2 tablespoons olive oil
  • 1 large sweet onion, chopped
  • 1 large rib celery, diced
  • 4 cloves garlic, minced
  • 4 teaspoons curry powder, or to taste
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1 1/2 tablespoons sugar
  • 7 cups water or vegetable stock
  • 2 tablespoons McKay's vegetarian chicken-style instant broth and seasoning or Better Than Bouillon vegetable or no-chicken base
  • 1 large head (1 1/2-pounds) cauliflower, leaves trimmed
  • 1 pound potatoes, peeled, then cut in 1/2 inch cubes
  • 2 large red bell peppers, chopped
  • 2 cups shredded extra-sharp Cheddar cheese or non-dairy Cheddar cheese alternative
  • Salt and pepper, to taste


  • Cilantro, finely chopped


  1. In a large saucepan, sauté the onion, celery and garlic for several minutes until the onions become translucent, stirring frequently. (Use this time to prepare and set aside the vegetables as instructed in the ingredient list). Stir in the curry powder, garam masala, cumin, turmeric and sugar, then continue sauteing another minute or two, stirring occasionally.
  2. Stir the water (or broth) and the bouillon or base into the sauteed vegetables, scraping the bottom of the pan to bring up any stuck-on bits; bring the broth to a boil over medium-high heat, stirring occasionally.
  3. Meanwhile, coarsely chop the cauliflower stems and add them to the broth, setting the floret aside. Also, add half of the cubed potatoes and the chopped bell peppers. When the broth reaches a boil, reduce the heat to medium, cover, and continue cooking for about 15 minutes or until the vegetables are tender.
  4. Break the reserved florets into small pieces and place in a separate, smaller saucepan. Add the remaining cubed potatoes and just enough water to cover the vegetables; bring to a boil over high heat, then reduce the heat to medium, cover, and cook gently until the vegetables are tender.
  5. When the vegetables in the larger saucepan are tender, working in batches if necessary, transfer the mixture to a blender; cover, venting the lid slightly, then blend until smooth. Return the blended mixture to the large saucepan.
  6. When the cauliflower and potatoes in the smaller saucepan are tender, drain any remaining water, then stir the vegetables into the pureed mixture. Return the soup to a boil over medium-high heat, stirring constantly, then reduce the heat to low and allow the soup to cool slightly.
  7. Stir in the cheese until melted. If needed, add just enough water to obtain the desired consistency. Season to taste with salt and pepper.
  8. Ladle hot soup into bowls. Garnish with chopped fresh cilantro.


Recipe by LuAnn Bermeo, author of Amazing Meals I and II, a two-volume collection of family-approved, plant-based recipes; loosely adapted from

God's Rainbow - Noahic Covenant