This Cottage Cheese Cauliflower Curry Soup is one of those soups that warms you up from the inside out. It’s creamy, flavorful, and loaded with soft cauliflower, cozy curry spices, and protein-rich cottage cheese that melts right in. It’s simple, one-pot, and ready in under 40 minutes. Perfect for a night when you want something filling but not heavy.
Why I Love This Recipe
This soup came from one of those “clean out the fridge” nights. I had cauliflower, an open tub of cottage cheese, and a craving for something warm and spiced. What I didn’t expect was how creamy and comforting it would turn out — no cream, no flour, just good ingredients and bold flavor.
- Big flavor from simple ingredients
- Cottage cheese melts right in for a creamy boost
- Naturally vegetarian and gluten-free
- Great for meal prep or freezing
- Feels indulgent but totally balanced
What You’ll Need
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cumin
- 4 cups cauliflower florets (fresh or frozen)
- 3 cups low-sodium vegetable broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup cottage cheese (small curd)
- Optional: fresh chopped cilantro or green onions for topping
Pro Tips
- Dice your onions small so they melt into the soup
- If using frozen cauliflower, no need to thaw first
- Add the cottage cheese off the heat for a smoother blend
- Blend part or all of the soup depending on your texture preference
- Leftovers taste even better the next day
Tools You’ll Need
- Large pot or Dutch oven
- Wooden spoon
- Chef’s knife and cutting board
- Immersion blender or regular blender
- Ladle
- Serving bowls
Substitutions and Variations
- Use Greek yogurt instead of cottage cheese
- Swap vegetable broth for chicken broth if preferred
- Add diced carrots or potatoes for more texture
- Stir in spinach or kale at the end for greens
- Use garam masala instead of curry powder for a different spice blend
Make Ahead Tips
You can make the soup 1–2 days in advance and store it in the fridge. It also freezes really well. Just leave off any fresh herbs until serving. Reheat gently on the stove and stir in cottage cheese at the end.
Step 1: Sauté Onion and Garlic
In a large pot over medium heat, add 1 tablespoon olive oil and 1 tablespoon unsalted butter. Once melted, add 1 small diced yellow onion and cook for 4–5 minutes until soft. Add 2 cloves minced garlic and cook for 1 minute more.
Step 2: Add Spices
Sprinkle in 1 tablespoon curry powder, ½ teaspoon ground turmeric, and ¼ teaspoon ground cumin. Stir constantly for 1 minute to toast the spices and coat the onions.
Step 3: Add Cauliflower and Broth
Add 4 cups cauliflower florets to the pot, then pour in 3 cups vegetable broth. Add ½ teaspoon salt and ¼ teaspoon black pepper. Stir and bring to a gentle simmer. Cover and cook for 15–18 minutes until the cauliflower is fork tender.
Step 4: Blend the Soup
Turn off the heat. Use an immersion blender to blend the soup until smooth, or leave a few chunks if you prefer texture.
Step 5: Stir in Cottage Cheese
Stir in 1 cup cottage cheese until fully blended into the soup. Let it sit for 2–3 minutes so the cheese melts gently and creates a creamy finish.
Step 6: Serve
Ladle soup into bowls and top with chopped fresh cilantro or green onions if using.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat, stirring gently. You can also freeze for up to 1 month.
Servings and Time
Servings: 4
Cook Time: 30 minutes
Total Time: 35–40 minutes
Macros (Per Serving – Approximate)
- Calories: 250
- Protein: 13g
- Carbs: 18g
- Fat: 15g
- Fiber: 4g
Why This Recipe Works (Quick Science)
Blending the cauliflower makes the soup naturally thick and creamy without flour or cream. The curry spices are fat-soluble, so cooking them in butter and oil brings out their full flavor. Adding cottage cheese after blending keeps the soup creamy without curdling.
Common Mistakes
- Overcooking the cauliflower — it can get too mushy or bitter
- Not toasting the spices — it brings out their depth
- Adding cottage cheese while the soup is boiling — it may separate
- Skipping the salt — the curry flavors need balance
What to Serve With
- Warm naan or pita bread
- Toasted garlic bread
- Light cucumber or tomato salad
- Basmati rice for a heartier bowl
FAQ
Can I use frozen cauliflower?
Yes, just toss it in frozen — no need to thaw.
Can I make it vegan?
Use olive oil instead of butter and a plant-based cottage cheese or coconut milk.
Do I have to blend the soup?
Blending gives it a creamy texture, but you can blend just part of it if you like it chunky.
Can I freeze this?
Yes! Let it cool, then freeze in airtight containers for up to 1 month.
Can I use another cheese?
Cream cheese or ricotta could work in a pinch, but it’ll change the flavor slightly.
If you’re craving something cozy, rich, and a little different — give this a try. It’s simple, nourishing, and full of flavor. Let me know how it turns out if you make it!