Curried Cauliflower Soup
Vegetarian Times Issue: January 1, 2009 p.43
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.
Directions
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.
ingredient list
Serves 6
- 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
Nutritional Information
Per serving:
| Calories |
104 |
| Protein |
2g |
| Total Fat |
5g |
| Saturated Fat |
0.5g |
| Carbs |
14g |
| Sodium |
304mg |
| Fiber |
4g |
| Sugar |
8g |
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Very tasty! Of course, I love cauliflower to start with, but this is a winner. I recommend adding white pepper to taste unless there's a reasonable amount of heat in your curry powder. I also doubled the garlic, but honestly it could have used more yet.
I love this one because it is really simple and quick to make. I added some Italian Parsley to finish which was pretty tasty!
I'm not sure it needs the vinegar. The apple makes it tangy enough. Otherwise, this is a really nice soup. Very flavorful.
Great, easy-to-prepare soup!
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!
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.
A great balance of sweet and spice. I like it with naan bread. Thanks!
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.
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...
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.