Introduction
Oh, hey there! Today, we’re diving into something truly special, a recipe that feels like a warm hug on a chilly day and tastes like pure comfort. We’re making Curried Cauliflower Soup with Apples, and trust me, it’s ridiculously easy and incredibly memorable. It’s the kind of soup that makes you want to curl up on the couch with a good book and forget all your worries. Plus, the subtle sweetness from the apples and the warmth of the curry? It’s a match made in heaven!
Why You’ll Love This Recipe
- Fast: From pantry staples to a gorgeous bowl of soup in under an hour!
- Easy: Minimal chopping, one pot, and a blender do most of the work.
- Giftable: Make a big batch and share the cozy goodness with friends and family.
- Crowd-pleasing: Even picky eaters will be asking for seconds of this flavorful, creamy soup.
Ingredients
Let’s gather our goodies! It’s simpler than you think.
- 2 tablespoons extra virgin olive oil: Our base for sautéing, adding a lovely richness.
- 1 medium yellow onion, roughly chopped: The sweet foundation of our flavor.
- 3 garlic cloves, smashed and peeled: Because garlic makes everything better, right?
- 2 teaspoons curry powder: The star of the show, bringing that warm, fragrant spice. Feel free to adjust to your spice preference!
- ½ teaspoon cinnamon: A secret weapon that adds a touch of warmth and sweetness that pairs beautifully with curry.
- 1 head cauliflower (2½ to 3 pounds), cut into small florets: Our creamy, dreamy star! Don’t worry about perfect cuts, they’re all getting blended.
- 1 tart yet sweet apple (Fuji or Honeycrisp recommended), peeled and roughly chopped: Adds a delightful subtle sweetness and a hint of brightness.
- 6 cups (48 oz) low-sodium chicken broth: The liquid gold that brings it all together.
- ½ teaspoon salt: To enhance all those wonderful flavors.
- ¼ teaspoon ground black pepper: Just a pinch for a little depth.
- 2 tablespoons honey, plus more to taste: For that extra touch of sweetness that balances the spices perfectly.
- ⅓ cup heavy cream: To make it luxuriously creamy and smooth.
For the Curried Apples Garnish:
- 1 tart yet sweet apple (Fuji or Honeycrisp recommended), peeled and finely diced: These little gems add a pop of texture and flavor.
- Heaping ¼ teaspoon curry powder: To give our apple garnish that extra special kick.
How to Make It
Alright, let’s get cooking! This is where the magic happens.
- Get Sizzling: Grab a large pot or Dutch oven and heat your olive oil over medium heat. Toss in your chopped onion and let it soften up for about 5 to 7 minutes. You want them nice and tender, not browned.
- Aromatic Explosion: Now, add your smashed garlic, that beautiful curry powder, and the cinnamon. Stir them around constantly for about 1 minute until you can smell all those amazing spices. This really wakes them up!
- The Simmering Starts: Time to add the cauliflower florets, the chopped apple, your chicken broth, salt, and pepper. Give it a good stir, bring it all to a boil, then lower the heat, cover it up, and let it simmer away for 20 to 25 minutes. You’re looking for the cauliflower to be super, super tender.
- Garnish Prep: While the soup is doing its thing, let’s whip up that yummy garnish. In a small bowl, toss your finely diced apple with that little bit of curry powder. Make sure every piece is coated!
- Almost There: Once your cauliflower is perfectly tender, take the pot off the heat.
- Smooth Operator: This is where your blender comes in! Carefully transfer the soup to a blender (you might need to do this in batches, and be super careful with hot liquids!). Or, if you have an immersion blender, you can just stick it right in the pot. Blend until it’s wonderfully smooth and creamy.
- The Finishing Touches: Pour that velvety soup back into the pot. Stir in your honey and that lovely heavy cream. Gently warm it through over low heat, but be careful not to let it boil. Taste it now – does it need a little more honey? Go for it!
- Serve with Love: Ladle your gorgeous soup into bowls and top each serving with those delightful curried apple pieces. Enjoy every comforting spoonful!
Substitutions & Additions
We all love to play around in the kitchen, right? Here are some ideas:
- For the Broth: If you don’t have chicken broth, vegetable broth works beautifully.
- For Creaminess: Coconut milk (full-fat!) is a fantastic dairy-free alternative to heavy cream. You could also use half-and-half for a lighter creaminess.
- Spice Level: Want more heat? Add a pinch of cayenne pepper with the curry powder in step 2. For a milder flavor, use less curry powder.
- Add Some Greens: A handful of fresh spinach or kale added in the last 5 minutes of simmering adds a nice nutritional boost and a pretty color.
- Nutty Crunch: Toasted slivered almonds or chopped pistachios make a lovely crunchy topping.
Tips for Success
A few little secrets to make this soup absolutely perfect:
- Don’t Over-Spice Too Soon: You can always add more curry powder later if you want a stronger flavor, but it’s hard to take it away!
- Cauliflower Tenderness is Key: Make sure your cauliflower is truly tender before blending. If it’s not soft enough, it won’t blend into that super smooth consistency.
- Blending Hot Soup: Be extremely cautious when blending hot liquids. Fill your blender only about halfway, hold the lid down firmly with a towel, and start on a low speed.
- Prep Ahead: You can chop your onions, garlic, cauliflower, and apples a day in advance and store them in airtight containers in the refrigerator.
How to Store It
Leftovers are a good thing!
Once cooled, this soup stores beautifully in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to enjoy it again, gently reheat it on the stovetop over low heat or in the microwave. You might need to add a splash more broth or water to thin it out slightly if it’s thickened.
FAQs
Got questions? I’ve got answers!
Q: Can I make this soup vegan?
A: Absolutely! Simply use vegetable broth instead of chicken broth and substitute the heavy cream with full-fat coconut milk. Make sure your honey is also vegan if you choose that route.
Q: My soup isn’t as creamy as I’d like. What can I do?
A: Ensure you’ve blended it until completely smooth. You can also stir in a little extra heavy cream or a swirl of plain yogurt or sour cream right before serving for extra creaminess.
Q: Can I freeze this soup?
A: Yes, you can! Once cooled, store it in a freezer-safe container for up to 3 months. Thaw it in the refrigerator overnight and reheat as usual. The texture might change slightly after freezing, but it will still be delicious.
Cozy Curried Cauliflower Soup with Apples
Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté for 5-7 minutes until tender.2 tablespoons extra virgin olive oil
- Add smashed garlic, curry powder, and cinnamon. Stir constantly for 1 minute until fragrant.2 tablespoons extra virgin olive oil
- Add cauliflower florets, chopped apple, chicken broth, salt, and pepper. Stir, bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until cauliflower is very tender.2 tablespoons extra virgin olive oil
- While soup simmers, toss finely diced apple with curry powder in a small bowl for the garnish.2 tablespoons extra virgin olive oil
- Remove pot from heat once cauliflower is tender.
- Carefully transfer soup to a blender (in batches if necessary) or use an immersion blender. Blend until smooth and creamy.
- Return soup to the pot. Stir in honey and heavy cream. Gently warm through over low heat, do not boil. Taste and adjust honey if needed.2 tablespoons extra virgin olive oil
- Ladle soup into bowls and top with curried apple garnish.
