Curried Cauliflower Soup with Apples & Red Pepper Purée

Curried Cauliflower Soup with Apples & Red Pepper Purée


September 24, 2009

I should really have called this Cauliflower Soup Three Ways - you could do it without the curry and swirl in some Boursin cheese, or with crumbled blue, or leave the curry and add the red pepper purée, or come up with your own version. It's just soup.


olive or canola oil, for cooking

1 onion, chopped

2 garlic cloves, sliced

1 tsp. - 1 Tbsp. curry paste (optional)

1 large cauliflower, roughly chopped or separated into florets

1 apple, peeled and chopped (or try a pear)

1 L chicken or vegetable stock (or half stock, half orange juice)

1/4-1/2 cup half & half

salt & pepper

Red Pepper Puree (optional)

1-2 red bell peppers, seeded and chopped

1/4 cup tomato juice or V-8


1Heat a drizzle of oil in a largish pot and sauté the onion until soft; add the garlic and curry paste and cook for another minute or two. Add the cauliflower, apple and chicken stock, plus a little water if it needs it to barely cover the cauliflower, and bring to a simmer.

2Reduce heat and simmer for about 15 minutes, until the cauliflower is very tender.

3 Remove from heat and purée with a hand-held immersion blender, right in the pot (or do it in batches in the blender); add the cream and season with salt and pepper to taste.


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