Curried Cauliflower and Apple Soup
A smooth, flavorful soup that blends cauliflower, apple, curry, and saffron into a creamy, nourishing bowl. Quick to make, low in saturated fat, and high in fiber, it’s perfect for weeknight dinners, meal prep, or elegant starters. Optional toppings like sautéed cauliflower, curried apple dice, or seafood elevate it for special occasions.
Equipment
- 1-Large pot
- 1 high-speed blender or immersion stick blender
- 1 small skillet
- 1 medium skillet
- Measuring Spoons
- Knife and cutting board
- Ladle
Ingredients
For the Soup:
- 2 tbsp butter
- 1 cup minced onion
- 2 tsp Madras curry powder
- ½ tsp saffron threads
- 4 cups chicken or vegetable broth
- 1 medium cauliflower head about 4 cups/1 L, chopped
- 1 Golden Delicious apple peeled and diced
- ½ tsp kosher salt
- Freshly ground black pepper to taste
For the Curried Apple Dice:
- 1 tbsp butter
- 1 Golden Delicious apple peeled and finely diced
- 1 tbsp water
- 1 tsp Madras curry powder
- ¼ tsp saffron threads
- Pinch kosher salt
- Freshly ground black pepper to taste
For the Sautéed Cauliflower Slices:
- 1 tbsp butter
- 2 large cauliflower florets thinly sliced
- Pinch kosher salt
- Freshly ground black pepper to taste
Optional Garnishes:
- Heavy cream or vegan cream
- Extra-virgin olive oil
- Warm crab or lobster meat chopped
Instructions
- Prepare the Base Aromatics: Begin by melting 2 tablespoons of butter in a large, heavy-bottomed pot over medium-low heat. Once the butter is foamy, add 1 cup of finely minced onion. Cook slowly for about 3 minutes, stirring occasionally, until the onions become soft, fragrant, and slightly translucent. This step builds the foundational flavor of your soup, so be gentle—avoid browning the onions.
- Bloom the Spices: Sprinkle 2 teaspoons of Madras curry powder and ½ teaspoon of saffron threads over the softened onions. Stir continuously for about 1 minute, allowing the spices to toast slightly and release their aromatic oils. The curry adds warmth and depth, while saffron infuses subtle floral notes that elevate the soup’s elegance.
- Add the Main Ingredients: Pour in 4 cups of chicken or vegetable broth, then add the roughly chopped cauliflower (about 4 cups/1 L) and the diced Golden Delicious apple. Stir to combine, making sure the cauliflower is evenly coated with the spiced onion mixture. Turn the heat up slightly and bring the mixture to a gentle boil.
- Simmer Until Tender: Once boiling, reduce the heat to low-medium and let the soup simmer uncovered for 20 minutes, or until the cauliflower is tender when pierced with a fork. This slow simmer allows the flavors to meld together. Taste periodically and season with ½ teaspoon kosher salt and freshly ground black pepper to suit your preference.
- Puree the Soup: Remove the pot from the heat. Using a high-speed blender, carefully puree the soup in batches until completely smooth. Alternatively, an immersion stick blender can be used directly in the pot. For an extra creamy texture, blend longer, ensuring no lumps remain. Return the smooth soup to the pot and keep warm over very low heat until serving.
- Prepare the Curried Apple Dice: In a small skillet, melt 1 tablespoon of butter over medium heat. Add 1 finely diced Golden Delicious apple, 1 tablespoon water, 1 teaspoon Madras curry powder, ¼ teaspoon saffron threads, a pinch of salt, and freshly ground black pepper. Stir to coat the apple evenly with the spices. Cover with a lid and cook for 3 minutes on medium-low, stirring occasionally, until the apple is tender but retains its shape. Transfer to a small bowl and keep warm.
- Sauté the Cauliflower Slices: In a medium skillet, melt 1 tablespoon of butter over medium-high heat. Add 2 thinly sliced cauliflower florets, spreading them in a single layer for even browning. Sprinkle lightly with salt and pepper. Sear for 45–60 seconds on one side, then carefully flip to brown the second side for another 45–60 seconds. The slices should be golden and slightly crisp on the edges. Remove from heat and set aside; prepare this step just before serving to retain freshness.
- Assemble the Soup Bowls: Ladle the warm soup into individual bowls, filling them about ¾ full. For a luxurious touch, swirl in a small amount of heavy cream (or vegan cream) if desired. Top each serving with curried apple dice, sautéed cauliflower slices, and a few drops of extra-virgin olive oil. For a special gourmet variation, add a small portion of warm crab or lobster meat.
- Serve Immediately: Serve the soup while hot, enjoying the creamy texture, sweet and savory balance, and subtle warmth of spices. The combination of smooth soup, tender apple, and crisped cauliflower creates a multi-textured experience that feels indulgent yet wholesome.
- Storage and Reheating Tips: Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 1 month. Reheat gently over low heat to maintain the creamy texture. Store curried apple dice separately and sautéed cauliflower slices fresh before serving to preserve flavor and texture.
Notes
- Use a high-quality Madras curry powder for the best flavor; a milder curry may result in a less aromatic soup.
- The apple choice matters: Golden Delicious is sweet yet firm, but Honeycrisp or Fuji can work for a slightly tangier version.
- Saffron threads are optional but add a subtle floral and golden hue; a pinch goes a long way.
- For a smooth, creamy texture, always puree thoroughly and strain if necessary. A stick blender works in a pinch but a high-speed blender yields the creamiest results.
- Prepare garnishes just before serving to maintain texture: curried apple dice and sautéed cauliflower slices add both visual appeal and contrasting flavors.
