This recipe is perfect if you're looking for a quick lunch or a light dinner! An easy Curried Cauliflower soup yields a creamy, spicy, and flavorful soup and requires only a few ingredients and only 30 minutes to make.
You can use fresh or frozen cauliflower in this recipe. Make a batch in advance and serve it with Focaccia bread for a delicious and quick dinner.😋😉
How to Make Cauliflower Soup
Note: The full instructions are provided in the recipe card below.
Heat the olive oil in a large soup pot over medium heat. Add the onions, anaheim pepper, carrot, and celery and cook, occasionally stirring, until the vegetables are tender, about 10 to 12 minutes.
Add the garlic and cook until softened, about 30 seconds more. Next, add the curry powder, Indian red chili pepper, and cinnamon, and cook a few minutes more.
Add the cauliflower, apple, water, and chicken bouillon. Bring to a boil, then turn the heat to a simmer. Cover the pot and cook for about 20 minutes or until the cauliflower is tender.
Using an immersion or standard blender, purée the cauliflower soup in batches until smooth enough for your taste.
If using a standard blender, do not fill the jar more than half full per batch, leave the hole in the lid open, cover it with a clean dishtowel to allow the heat to escape), and pour it back into the saucepan.
Stir in the honey and heavy cream. Bring the Cauliflower Soup to a simmer, and taste and adjust the season with kosher salt, if needed. Ladle the Cauliflower Soup into bowls and top with a drizzle of heavy cream. Enjoy!Pair with our Perfect Focaccia Bread.
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Recipe
Easy Cauliflower Soup
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 medium yellow onion , chopped
- 1 Anaheim pepper , chopped
- 1 carrot , chopped
- 1 celery stalk , chopped
- 4 garlic cloves , chopped
- 2 teaspoons curry powder
- ½ teaspoon cinnamon
- 4 teaspoons Knorr Chicken flavored Bouillon
- 1 head cauliflower (2½ to 3 pounds), cut into small florets or Frozen cauliflower
- 1 tart yet sweet apples , such as Honey crisp or Granny Smith, peeled and roughly chopped
- 6 cups water
- kosher salt , to taste
- ¼ teaspoon Indian red chili powder , cayenne, or ground black pepper
- 2 tablespoons honey
- ½ cup heavy cream or full-fat coconut milk
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the onions, anaheim pepper, carrot, and celery and cook, occasionally stirring, until the vegetables are tender, about 10 to 12 minutes.
- Add the garlic and cook until softened, about 30 seconds more. Next, add the curry powder, Indian red chili pepper, and cinnamon, and cook a few minutes more.
- Add the cauliflower, apple, water, and chicken bouillon. Bring to a boil, and then turn the heat down to a simmer. Cover the pot and cook for about 20 minutes or until the cauliflower is tender.
- Using an immersion blender or a standard blender, purée the cauliflower soup in batches until smooth enough for your taste. If using a standard blender, take care not to fill the jar more than half full per batch, leave the hole in the lid open, cover with a clean dishtowel to allow the heat to escape), and pour it back into the saucepan.
- Stir in the honey and heavy cream. Bring the Cauliflower Soup to a simmer, and taste and adjust season with kosher salt, if needed. Ladle the Cauliflower Soup into bowls and top with a drizzle of heavy cream. Enjoy!Pair with our Perfect Focaccia Bread.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
