Indian Potato & Cauliflower Korma Soup
with Garlic Dippers
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
With this veggie-loaded korma soup, you've got all of the classic flavours paired with perfectly roasted veggies. The cauliflower and potatoes are truly the stars of the show and work splendidly with garlic tortilla strips ready for dunking. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 portion
cauliflower
1
carrot
2
potato
3
mini flour tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)
1 packet
garlic paste
1 packet
mild curry paste
1 packet
coconut milk
1 sachet
vegetable stock powder
1 packet
baby spinach leaves
pinch
chilli flakes
Not included in your delivery
olive oil
2 cup
water
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Chop cauliflower (including stalk!) into small florets. • Cut carrot and potato into bite-sized chunks.
• Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• When the veggies have 10 minutes remaining, slice mini flourtortillas (see ingredients) into strips. • In a small bowl, combine half the garlic paste and a drizzle of olive oil. • Place tortilla strips on a second lined oven tray. Brush with garlic oil and season with salt. • Toss to coat and bake until golden and crispy, 6-8 minutes.
TIP: If your oven tray is crowded, divide between two trays. Don't worry if the tortillas overlap!
• Meanwhile, heat a large saucepan over medium-high heat with a drizzle of olive oil. • Cook mild curry paste and remaining garlic paste until fragrant, 1 minute. • Stir in coconut milk, vegetable stock powder and the water. • Bring to the boil, then reduce heat to medium and simmer until slightly reduced, 3-4 minutes.
• Remove saucepan from heat and stir through baby spinach leaves and roasted veggies.
• Divide Indian potato and cauliflower korma soup between bowls. • Serve with tortilla strips. • Sprinkle with a pinch of chilli flakes (if using) to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The korma broth is creamy and fragrant, with the coconut milk and roasted vegetables drawing plenty of praise. Some found the flavour mild or the broth a little watery, so adjusting the curry paste or simmering longer can help.
- Ease of prep: Most found this a quick and straightforward cook, with one reviewer noting the potatoes and carrots can be boiled on the cooktop while steaming the cauliflower on top to save time.
- Suggestions: Several reviewers suggested adding chickpeas, rice, or naan to make it more substantial, and one tip worth trying is giving the roasted vegetables a light mash to thicken the soup. Adding a tablespoon of curry powder can boost the heat if you prefer a stronger kick.
- Portions: Most found the servings generous and filling, though a few felt there was not quite enough for two people and suggested increasing the cauliflower quantity.
