nutritional information

Per Serving:

  • Calories: 104
  • Protein: 2 g
  • Total Fat: 5 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 14 g
  • Cholesterol: 0 mg
  • Sodium: 304 mg
  • Fiber: 4 g
  • Sugar: 8 g
Gluten-Free

Curried Cauliflower Soup

Curried Cauliflower Soup

Serves 6

This soup's secret ingredient—an apple—lends a touch of tangy sweetness that complements the curry’s spice. Letting the soup cool 20 minutes before blending helps deepen the flavors.
  • 2 Tbs. olive oil
  • 1 small onion, chopped (1 cup)
  • 1 medium tart apple, such as Granny Smith, peeled, cored, and coarsely chopped (1 cup)
  • 1 Tbs. curry powder
  • 1 clove garlic, sliced (1 tsp.)
  • 1 large head cauliflower, chopped into 1-inch pieces (6 cups)
  • 4 cups low-sodium vegetable broth
  • 1 tsp. honey or agave nectar
  • 1 tsp. rice wine vinegar

1. Heat oil in large pot over medium-high heat. Add onion, and sauté 5 to 7 minutes, or until soft and golden. Stir in apple, curry powder, and garlic, and cook 2 minutes more, or until curry powder turns deep yellow.

2. Add cauliflower and vegetable broth, and bring to a simmer. Cover, reduce heat to medium-low, and simmer 20 minutes. Cool 20 minutes, then blend in food processor or blender until smooth. Stir in honey and vinegar, and season with salt, if desired.

January 2009

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comments

My husband LOVED this soup, and so did I. When he called it a "comfort food", I knew it was a keeper. I made as is, except generously doubled the curry powder (we love curry).

Noreen - 2014-08-16 18:20:09

use a quality curry powder or will be bland some doubled the curry or apple. some added ½ t cumin & ½ t coriander 1 cp fresh cilantro at the end instead of curry powder, could try garam masala

jm - 2014-05-12 15:35:08

Delicious.

Brenda meister - 2014-02-27 23:59:58

Great recipe. I doubled the curry, used two red apples, 3 cloves of garlic and added chopped celery. It ended up being very tasty.

Rhonda Michalek - 2013-01-06 21:42:29

Great base recipe but a little bland on its own. I doubled the curry, added 6 cloves garlic, added about 1/2 tsp coriander, 1/2 tsp cumin and about 1 cup fresh cilantro at the end.

Elena Hack - 2012-11-23 02:15:50

Was nice, but a bit bland. Added a tsp balsamic vinegar, half a capful of apple cider vinegar, dried chili flakes, a few fair shakes of cumin, salt, pepper and half a lemon - which all helped. But I'm going to try Denise's suggestion of upgrading from generic "curry powder" to something specific and tasty. Maybe garam masala? (Also went route of only pureeing 2/3, which made it heartier.)

Eliza Wolfe - 2012-09-13 04:07:37

The hubby & I love this recipe! I thought it would taste fantastic as a thicker curry over coconut rice, so I made a couple little changes. Omitted the apple. Liquid: 2 cups veg broth + 1 cup coconut milk I, too, pureéd only 2/3 of it so it would have some texture. Then made some cumin seed coconut rice for it to soak into. YUM!

Monica - 2011-10-26 18:33:16

So easy, so tasty, a very comforting/filling soup without a lot of fuss. Great for fall & winter meals, and extremely economical.

Muffy - 2011-10-05 14:29:59

Deeeeelicious!!! I loved it, and I'm generally not even a cauliflower fan. I omitted the honey/agave. I didn't really taste the rice vinegar, so maybe I'll add a bit more next time. The soup was even better the next day when the flavors really had time to enfuse. I'll be making this one again soon!

Jasmine - 2011-04-02 19:45:52

After reading these reviews, I made the Curried Cauliflower Soup last night. Delicious! The recipe is definitely a 'keeper.' Both my husband and I loved it. The changes that I made to the recipe were fairly minor. For the broth, I used 3 cups of water plus one Rapunzel vegan vegetable bouillon cube along with one cup of liquid from a can of chickpeas. I just added the liquid, but not the chickpeas. Also, added 1 and 1/2 teaspoons tomato paste to the broth. I think the tomato paste added a little extra kick of flavor and probably made the broth a little more golden in color. Then I pureed only about two thirds of the soup and remixed with the remaining one third that was not pureed - making it a combination of both creamy and chunky. It tasted great just like that, and so I didn't feel the need to add the agave nectar and rice vinegar.

Kitty - 2010-05-12 11:44:24

A really delicious and creamy soup - great with crusty bread. I had to add a bit extra broth as it got too thick. And beware that your house will smell like curry for a while...

estedman - 2010-02-14 08:49:54

Delicious and easy to make! Cut this recipe in half and it is great for your left-over cauliflower. I didn't have rice wine vinegar, so I added half rice vinegar and half red wine vinegar. That did the trick just fine.

lwilson - 2010-01-18 22:45:48

A great balance of sweet and spice. I like it with naan bread. Thanks!

Brian - 2010-01-18 22:05:21

An incredibly easy soup that makes a satisfying and tasty winter meal and is even better reheated later in the week. I use seasoned rice vinegar and omit the honey. Be careful though since, as ChessiePique implied, a lot of the character of the dish depends on the curry blend used. I've tried it with several home ground and store bought kinds and prefer the taste using a medium heat sambar blend, having found the basic "curry powder" version bland. I recommend experimenting until one finds the right match for one's personal taste.

Denise - 2009-12-10 14:57:10

I made a slightly different version: I omitted the honey, vinegar, and the apple and roasted the cauliflower whole before adding it [350, 90 minutes]. Also delicious!

Lisa Q - 2009-06-03 20:06:41