Creamy Curried Cauliflower Soup

October  1, 2010
2 Ratings
  • Serves 4 - 6
Author Notes

I love this soup, hot, warm or cold. It's mildly, intriguingly spiced and ever so slightly sweet with a "secret" ingredient - a green apple. —FamilyStyle Food

What You'll Need
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 cauliflower, trimmed and sliced into 1-inch pieces
  • 1 small potato. peeled and chopped
  • 1 green apple, peeled and chopped
  • 1 1/2 teaspoons your favorite curry spice blend
  • 1 teaspoon fine sea salt, plus more for final seasoning
  • Water or vegetable stock
  • 2 tablespoons creme fraiche or heavy whipping cream
  • 1 pinch sugar - optional
  1. In a large saute pan, cook the onions in the oil over medium heat until softened and slightly golden in color.
  2. Add the cauliflower, potato, apple, curry and salt and stir-fry for a minute or two. Add enough water or vegetable stock to just cover the vegetables. Lower the heat slightly and cover the pan. Cook 10 -15 minutes, until the vegetables are tender when pierced.
  3. Let the mixture cool slightly before blending to a smooth puree in a blender or food processor, adding more liquid if necessary depending on how thick you want your soup. Add the creme fraiche and taste for seasoning, adding more salt or pinch of sugar to taste.

See what other Food52ers are saying.

  • dymnyno
  • SallyCan

2 Reviews

dymnyno October 2, 2010
I think that your recipe is a real is simple, but with a unique twist that really adds flavor and texture.
SallyCan October 2, 2010
I never would have thought of your secret ingredient, but I bet it works well. Great photo; I love the blue to the left, especially the blue and violet reflected light on the cup, and the green napkin on the right, with its fringe echoing the shape of the chives.