Curried Cauliflower and Apple Soup

Course Entree, Main Dish, Platter
Cuisine Indian, Modern Australian
Servings 6


For the Soup

  • 2 tablespoons extra virgin olive oil
  • 1 medium brown onion roughly chopped
  • 3 garlic cloves smashed and peeled
  • 2 teaspoons curry powder
  • 1/2 teaspoon cinnamon
  • 1 large cauliflower cut into small florets
  • 1 large pink lady apple peeled and roughly chopped
  • 1.5 litres low salt chicken stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons honey plus more to taste
  • 1/3 cup thickened cream

For Curried Apples Garnish

  • 1 pink lady apple
  • 1/4 teaspoon curry powder


  • Heat the olive oil in a large soup pot over medium heat. Add the onions and garlic and cook, stirring occasionally, until soft, about 4 minutes. Add the curry powder and cinnamon and cook a few minutes more.
  • Add the cauliflower, apple, chicken stock, salt and pepper. 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.
  • Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches.
  • Stir in the honey and heavy cream. Bring the soup to a simmer, and then taste and adjust seasoning with salt, pepper and more honey. (For a sweeter soup, you'll need 2-3 tablespoons more honey). Keep the soup warm while you prepare the garnish.
  • For the Curried Apples garnish, toss the diced apples with the curry powder. Ladle the soup into shallow bowls and top with a spoonful of curried apples.
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