This Curried Cauliflower and Apple Soup recipe has been in my files for quite some time. I finally decided to prepare it because it sounded as good now as it did back then. I did change it by adding some honey and a splash of cream at the end to create this delicious sweet and sour, slightly spicy soup. This soup would make an ideal starter to a causal dinner party.
Ingredients
- 1/4 cup unsalted butter
- 1/2 medium onion chopped
- 1/2 small head cauliflower florets
- 1 whole Granny Smith apple peeled and diced
- 1 tbsp curry powder
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 1 tbsp garam masala
- 2-3 tbsp honey
- 1 1/2 cup chicken stock
- 2-3 tbsp heavy cream
Instructions
- Gather all ingredients before starting the recipe.
- Chop 1/2 medium onion finely and peel 1 whole Granny Smith apple and chop into small squares and separate cauliflower into florets.
- Heat 1/4 cup unsalted butter in a medium stock pot over medium heat and add onion and sauté until the onions are translucent, 5-6 minutes
- Add 1 tbsp curry powder, 1 tbsp coriander powder, 1 tbsp cumin powder, and 1 tbsp garam masala and stir to combine.
- Add 1/2 small head cauliflower florets and 1 whole Granny Smith apple cut into cubes and stir to combine.
- Add 1 1/2 cup chicken stock or enough to fully cover the vegetables.
- Bring to a boil, then turn heat down to a simmer and cook until vegetables are soft, about 20 minutes.
Finishing
- When the soup has cooled to room temperature, purée the mixture in a blender or blend using and immersion blender.
- Add 2-3 tbsp honey if you find that the soup is too sour from the apple. Check soup for seasoning and add kosher salt if required.
- Add 2-3 tbsp heavy cream and stir to combine just before serving.
