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Sausage and Vegetable Curry Soup
with curry roasted cauliflower

Active: 30 min Total: 40 min

With a mix of warm spices and creamy coconut milk, this sausage and vegetable soup is as unexpected as it is delicious.

Tags

Ingredients

Servings:
4
Metric
Sausage and Vegetable Curry Soup:
  • Onions, medium red - 1, diced
  • Carrots - 4 oz, diced
  • Zucchini - 12 oz, diced
  • Garlic - 3 cloves, chopped
  • Green onions - 2 stalks, chopped white and green parts separate
  • Sausage, cooked - 16 oz, chopped (use any pre-cooked variety )
  • Oil, cooking - 1 Tbsp
  • Butter - 2 Tbsp
  • Curry powder, yellow and mild - 1 Tbsp
  • Cumin - 1 tsp
  • Red pepper flakes - 1/4 tsp
  • Tomatoes, crushed (15 oz / 397 g) - 1 can (we liked fire roasted tomatoes in this, but regular will work)
  • Coconut milk - 1 cup
  • Stock, any type - 3 cups
Curry Roasted Cauliflower:
  • Cauliflower, medium - 1 head, chopped
  • Oil, cooking - 1 1/2 Tbsp
  • Curry powder, yellow and mild - 1 1/2 tsp
  • Salt - 1/2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Cauliflower / Onions / Carrots / Zucchini / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Green onions / Sausage - Prep as directed. Store separately. (Can be done up to 2 days ahead)

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Make

  1. Heat oven to 400F / 204C.
  2. Toss cauliflower with oil (portion for cauliflower), curry powder (portion for the cauliflower) and salt. Spread out on a sheet pan and transfer to oven. Roast cauliflower, shaking the pan halfway through cooking, until cauliflower is tender and golden brown in spots, ~30 minutes total.
  3. While cauliflower roasts, heat a Dutch oven with oil (portion for soup) over medium heat. Add sausage and saute until golden brown, 4 to 5 minutes total. Set aside.
  4. To heated pan add butter and then onions and carrots with a pinch of salt. Saute, scraping up any brown bits on from the bottom of the pan, until vegetables are soft, 4 to 6 minutes.
  5. Add white parts of green onions, garlic, curry powder (portion for the soup), cumin and red pepper flakes. Saute for 1 minute more.
  6. Add zucchini, crushed tomatoes, coconut milk, stock and sausage back to pan. Bring to a simmer. Simmer until zucchini is tender, ~10 minutes.
  7. Season soup to taste with some salt and pepper.
  8. Ladle soup into bowls and top with green parts of green onions. Serve soup with cauliflower on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (122)
Gluten-free (8)
Paleo (10)
Vegetarian (27)

64 reviews

This was just okay - I might try it again someday with a few tweaks.

By: Andrea
Posted: Apr 17, 2019
Diet: Original
0 Helpful

Best soup I've ever had in my life

By: Nikki
Posted: Mar 17, 2019
Diet: Original
0 Helpful

Love the soup. Blended the soup for smooth and creamy texture.

By: Julie
Posted: Jan 29, 2019
Diet: Original
0 Helpful

yummmm. Extra cauliflower, soup from rice cooker

By: Juliana
Posted: Jan 18, 2019
Diet: Vegetarian
0 Helpful

Thought the flavor was very good. Didn’t think this would be filling enough but it was. Could probably have a little more cauliflower. Our lentils needed longer than the time it said. We favorited this one. Nice, hearty vegetarian meal.

By: Laura
Posted: Oct 27, 2018
Diet: Original
0 Helpful

I actually found the soup recipe a bit bland as written. I ended up adding the rest of the can of coconut milk as well as about a tsp each of coriander, ground ginger, turmeric as well as some fresh cilantro as garnish. I also didn’t have lemon so I squeezed a wedge of lime on each bowl before serving. Quite tasty!

By: Courtney
Posted: Apr 11, 2018
Diet: Original
0 Helpful