Curried Cream of Cauliflower and Apple Soup

After stalking the weather channel the last few days (a favorite childhood past time) and realizing that 99% of the country is experiencing sub-zero temperatures as we speak, I made an executive decision and decided to declare this week…SOUP week!

For the next four days, I’ll be posting a brand new soup recipe each day on the blog.  Each soup will be very different than the last, but they are all equally as delicious–not to mention, each recipe can be made in less than an hour.

Plus, it’s a known fact that soups make the best leftovers.  Let’s get started…

Curried Cream of Cauliflower and Apple Soup Ingredients

First things first.  This curried cream of cauliflower and apple soup sounds really weird.  I totally get it.  When I first came across this idea, I was a little freaked out.  Granted, those are also the types of recipes that tend to appeal to me the most.

There’s a lot going on…I mean, the combination of cauliflower and apple is not something we see all that often.  Cauliflower and curry…yes.  Apple?  Not so much.

Add saffron and a curried, diced apple garnish and it pretty much sounds like a five-year-old’s kitchen experiment gone wrong.

Cream Pouring into Soup Pot

Then again, today’s recipe is also an adaptation of a Daniel Boulud recipe.  So hopefully that gives you some faith.

This soup comes together very quickly.  Onions are sauteed until translucent, along with curry powder, ginger, and saffron.  Then you simply add chopped apple, cauliflower, and chicken broth–and simmer everything together for 15-20 minutes, until the cauliflower is fork tender.  Then it’s time to puree it all in the blender until it is silky smooth.

The original recipe called for one cup of heavy cream, but I decided to take matters into my own hands and lighten it up a bit by eliminating the heavy cream–and substituting this with half a cup of half and half.  I do not recommend skipping this ingredient!

Curried Cream of Cauliflower and Apple Soup

This resulting soup is silky smooth, creamy, and perfectly balanced.  Although the apple is almost indistinguishable in flavor, it does add a subtle sweetness, which helps cut the heat of the curry powder perfectly.

The saffron also lends a certain element of warmth to the dish–as it is prone to do–and pulls everything together.  Weird?  Maybe.  But definitely meant to be!

Curried Cream of Cauliflower and Apple Soup

Curried Cream of Cauliflower and Apple Soup

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Yield: 4 - 6 Servings
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
This Curried Cream of Cauliflower and Apple Soup is a light adaptation of a Daniel Boulud recipe. Silky smooth, creamy, and perfectly balanced with a hint of saffron and heat from curry powder.

Ingredients

Soup:

  • 1 tablespoon (15 g) unsalted butter
  • 1 medium yellow onion chopped
  • 2 teaspoons medium curry powder
  • ¼ teaspoon ground ginger
  • ½ teaspoon saffron threads
  • 2 small apples (eg. Gala) peeled, cored and chopped
  • 1 medium head of cauliflower greens and stem removed, and cut into small florets
  • 4 cups (1 quart) low-sodium chicken broth
  • ½ cup (120 mL) half and half or heavy cream
  • pinch ground cayenne pepper
  • kosher salt
  • extra virgin olive oil for drizzling

Curried Apple Garnish:

  • 1-2 small apples apple peeled and cored, and cut into ¼-inch dice
  • 1 teaspoon curry powder
  • ¼ teaspoon saffron threads
  • kosher salt

Instructions 

  • Prepare Soup: Heat the butter over medium heat in a large soup pot. Add the onions, curry powder, ginger, and saffron and cook, stirring frequently, until soft and translucent, about 5 minutes.
  • Add the chopped apple and cook for an additional 3 to 5 minutes, until soft. Add the cauliflower and chicken broth and bring to a boil.
  • Reduce heat and simmer for an additional 15 to 20 minutes, or until the cauliflower is fork tender. Stir in the the half and half (or cream) and continue to simmer over low heat for an additional 5 minutes or so. Working in batches, transfer the soup to a high-powered blende, such as a Vitamix, and purée until very smooth. Return the soup to pot and return to heat. Add cayenne pepper and season with salt and pepper to taste. Keep over low heat while preparing the apple garnish (see below).
  • Apple Garnish: Add apple dice and one tablespoon of water (15 mL) to a small saucepan over medium heat. Add the saffron and curry powder, mix with a spoon, cover with a lid, and allow to cook for another 2 to 3 minutes until slightly soft. Season with salt.
  • Serve soup piping hot with a spoonful of apple garnish and drizzle of olive oil.
Recipe adapted from Daniel Boulud’s Cooking with Daniel Boulud.
Serving: 1serving, Calories: 250kcal, Carbohydrates: 30g, Protein: 11g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 7g, Cholesterol: 18mg, Sodium: 413mg, Fiber: 9g, Sugar: 16g
Author: Laura / A Beautiful Plate
Course: Soups and Stews
Cuisine: American