Curried Cauliflower and Chicken Soup

Curried Cauliflower and Chicken Soup | 27th and Olive

As soon as I smell fall in the air, the first thing I get excited about doing is making a big batch of soup. Most often I don’t follow a recipe… I just open the fridge and start throwing everything in the pot. That’s what I like about soup. It usually doesn’t matter what ingredients you use because it still accomplishes the goal of warming you from the inside-out.

I have always been a figure skater. I have spent almost every Saturday morning of my entire life in the freezing cold rink. I like to think that this was where my love of soup came from. My mom would always cook up the yummiest chicken soup on Friday evening to enjoy after a Saturday morning skate. I would look so forward to the hour after the rink. The soup was like magic. It turned my fingers from icy cold to warm and toasty and gave me that moment to slow down, take a breath, and prepare for an exciting weekend ahead. 

Now, I am the coach, and I am the one who makes the soup. I spend my Saturday mornings (post rink adventures) curled up in our deep window sills, mug of soup in hand, watching the leaves turning colours and fluttering to the ground. I feel at home in the fall. There is something about the change in the air that comforts me, and makes me appreciate what our little town has to offer before we settle down for a long, cold winter. The calm before the storm.

Curried Cauliflower and Chicken Soup | 27th and Olive

Curried Cauliflower and Chicken Soup
Serves 4
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
  1. 1 small yellow onion, coarsely chopped
  2. 2 Tablespoons chopped fresh ginger
  3. 3 garlic cloves, chopped
  4. 1 Tablespoons curry powder
  5. 1/2 teaspoon salt, plus more, to taste
  6. 2 Tablespoon corn or peanut oil
  7. 3/4 pound tomatoes, seeded and chopped
  8. 1 can (or 13 1/2 fl. oz.) unsweetened coconut milk
  9. 1 pound boneless, skinless chicken thighs, cut into large cubes
  10. 1 small head cauliflower, cut into florets
  11. 1/4 pound green beans, trimmed and cut into 2-inch pieces
  12. Steamed rice for serving
  1. In a blender, combine 1 Tablespoon of water with the chopped onion, ginger and garlic and process until a paste forms.
  2. In a small bowl, stir together the curry powder and the 1/2 teaspoon salt.
  3. Heat a large frying pan over high heat until very hot and add the oil. Add the onion-garlic paste and sauté just until it begins to brown (approximately 5 minutes). Stir in the spice mixture and sauté until fragrant (approximately 10 seconds).
  4. Add the tomatoes and cook, stirring occasionally, until they begin to break down (approximately 5 minutes). Stir in the coconut milk and a 1/2 cup of water, bring to a simmer and stir in the chicken pieces. Cover, reduce the heat to low and simmer until the stew thickens, about 20 minutes.
  5. Uncover and stir in the cauliflower and green beans. Re-cover and continue to cook until the vegetables are tender, 15 to 20 minutes. Season with salt.
  6. Serve the stew with steamed rice.
  1. Good-quality canned coconut milk is available in Asian markets and many supermarkets. The solids in coconut milk separate and rise to the top, forming a thick creamlike layer, so shake the can well before using. Do not buy canned sweetened coconut cream, which is used for tropical drinks and some desserts.
Adapted from William Sonoma
Adapted from William Sonoma
27th and Olive http://www.27thandolive.com/
Curried Cauliflower and Chicken Soup | 27th and Olive
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4 responses to “Curried Cauliflower and Chicken Soup”

  1. YUM! So doing this for dinner this week! Thanks for linking up at mommy needs a time out!

  2. Mrs. AOK says:

    OH MY YUMMINESS!! I have to try this 🙂 Pinned!

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