Curried Cauliflower & Apple Soup
Easy to make, with the zippy flavour of curry tempered by a hint of cinnamon and sweet apples. Taken almost precisely from Once Upon a Chef, this is a soup you can whip up in a moment, perfect for an autumn lunch on your own or for your friends and family.
A new favourite: Persian Bean Soup. Click here for more belly-warming soups.
Time: 30 minutes
Servings: 6
Ingredients
2 tablespoons extra virgin olive oil
1 medium yellow onion, roughly chopped
3 garlic cloves, smashed and peeled
2 teaspoons curry powder
1/2 teaspoon cinnamon
1 head cauliflower (2-1/2 to 3 pounds), cut into small florets
1 tart yet sweet apple, such as Fuji or Honeycrisp, peeled and roughly chopped
6 cups (48 oz) low-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons honey, plus more to taste
1/3 cup heavy cream
For the Curried Apple Garnish
1 tart yet sweet apple, such as Fuji, Amborsia or Honeycrisp, peeled and finely diced
Heaping 1/4 teaspoon curry powder
Method
Heat the olive oil in a large soup pot over medium heat. Add the onions and garlic and cook, stirring occasionally, until soft, about 4 minutes. Add the curry powder and cinnamon and cook a few minutes more.
Add the cauliflower, apple, chicken broth, salt and pepper. Bring to a boil, and then turn the heat down to a simmer. Cover the pot and cook for about 20 minutes, or until the cauliflower is tender.
Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.)
For the garnish, toss the diced apples with the curry powder.
Ladle the soup into bowls and top with a spoonful of curried apples.
Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.
Easy to make, with the zippy flavour of curry tempered by a hint of cinnamon and sweet apples. Taken almost precisely from Once Upon a Chef, this is a soup you can whip up in a moment, perfect for an autumn lunch on your own or for your friends and family.
A new favourite: Persian Bean Soup. Click here for more belly-warming soups.
Time: 30 minutes
Servings: 6
Ingredients
2 tablespoons extra virgin olive oil
1 medium yellow onion, roughly chopped
3 garlic cloves, smashed and peeled
2 teaspoons curry powder
1/2 teaspoon cinnamon
1 head cauliflower (2-1/2 to 3 pounds), cut into small florets
1 tart yet sweet apple, such as Fuji or Honeycrisp, peeled and roughly chopped
6 cups (48 oz) low-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons honey, plus more to taste
1/3 cup heavy cream
For the Curried Apple Garnish
1 tart yet sweet apple, such as Fuji, Amborsia or Honeycrisp, peeled and finely diced
Heaping 1/4 teaspoon curry powder
Method
Heat the olive oil in a large soup pot over medium heat. Add the onions and garlic and cook, stirring occasionally, until soft, about 4 minutes. Add the curry powder and cinnamon and cook a few minutes more.
Add the cauliflower, apple, chicken broth, salt and pepper. Bring to a boil, and then turn the heat down to a simmer. Cover the pot and cook for about 20 minutes, or until the cauliflower is tender.
Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.)
For the garnish, toss the diced apples with the curry powder.
Ladle the soup into bowls and top with a spoonful of curried apples.
Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.