Curried Cauliflower Soup

High protein cauliflower soup


Stuck for recipes ideas during the soft and puree stage following weight loss surgery? With approx 15g of protein, look no further than this fragrant and warming soup! This freezes well so split it up into portions suitable to your new tummy size.


Here's what you'll need:

  • 1 yellow onion, chopped
  • 1 cauliflower head
  • 2 tsp. fennel seeds
  • 1 cup. (190g) red lentils, dry
  • 3 tbsp. yellow curry paste
  • salt and pepper
  • 2 tbsp. olive oil



  1. Heat the oven to 400°F (200°C).
  2. Separate the cauliflower head into small florets. Drizzle ¼ of the cauliflower with 1 tablespoon of olive oil, and season with 1 teaspoon of the fennel seeds and salt and  pepper. Place in a roasting dish and set aside.
  3. Heat the remaining 1 tablespoon of oil in a large pot, adding the chopped onion and the remaining 1 teaspoon of fennel seeds. Cook for 3-4 minutes until onion has softened. Add in the remaining cauliflower and lentils to the pan. Stir in the curry paste and add in 1 litre of water.  Bring to a boil, then reduce the heat and simmer gently for 25 minutes, until cauliflower is tender and lentils are cooked.
  4. In the meantime, place the roasting dish with cauliflower into the oven and roast for 20 minutes, until browned.
  5. Once soup is cooked blitz it with a hand blender until smooth and creamy. To serve, divide the soup between bowls and top with the roasted cauliflower.


Did you make this WLS-friendly recipe? 

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