How to Make Cauliflower Soup with Curry
August 15, 2024
Let’s make a cauliflower soup today. We are going to add apples and curry to it for a warm and comforting meal.
Flavor Profile
This cauliflower soup offers a delightful balance of flavors that combine the sweetness of roasted apples with the earthy, slightly nutty taste of cauliflower. The curry powder adds warmth and complexity, giving the soup a subtle hint of spice and aromatic richness. The ginger and turmeric provide a zesty, slightly peppery undertone, while the coconut milk introduces a creamy, silky texture with a mild sweetness that complements the spices. The roasted elements bring a depth of flavor, with the caramelization of the cauliflower and apple adding a touch of smokiness. The optional serrano pepper adds a gentle heat, making each spoonful vibrant and satisfying. The fresh cilantro or parsley garnish adds a burst of freshness, rounding out the soup with a bright, herbaceous note.
Nutrition
This cauliflower soup is not only flavorful but also packed with nutritious ingredients:
Cauliflower is a cruciferous vegetable rich in vitamins C and K, as well as folate and fiber. It’s low in calories but high in antioxidants, which can help reduce inflammation and support overall health.
Apple provides a natural sweetness while contributing dietary fiber, particularly soluble fiber, which can aid in digestion and help regulate blood sugar levels.
Curry Powder contains a blend of spices such as turmeric, coriander, and cumin. Turmeric, in particular, is known for its anti-inflammatory properties due to the active compound curcumin. These spices also add beneficial antioxidants.
Coconut Milk is a source of healthy fats, particularly medium-chain triglycerides (MCTs), which can be metabolized quickly by the body for energy. It also adds a dose of vitamins and minerals, including manganese and copper.
Ginger has powerful anti-inflammatory and antioxidant effects, aiding in digestion and providing relief from nausea.
Turmeric is celebrated for its anti-inflammatory and antioxidant properties, and it may also support brain health and reduce the risk of chronic diseases.
Scallions provide a mild onion flavor and are a good source of vitamins A, C, and K, as well as some fiber.
Cilantro/Parsley not only adds fresh flavor but also contributes vitamins A, C, and K, along with antioxidants and anti-inflammatory compounds.
Overall, this soup is a nutrient-dense option that can support immune health, provide anti-inflammatory benefits, and offer a good balance of macronutrients, especially when served as part of a balanced meal.
Cauliflower Soup Recipe
Ingredients
For the Cauliflower:
1 medium head of cauliflower, florets separated
1 large red apple, peeled and sliced
1 teaspoon curry powder
Olive oil
Salt and pepper, to taste
For the Stock:
1 celery stalk with leaves, halved
1 carrot, washed and halved
1/4 of a bell pepper, seeded
1/4 of an onion
2 garlic cloves, peeled
1 serrano pepper, halved (optional)
2 bay leaves
Water
For the Base:
2 thin or 1 thick scallion, chopped (white, light green, and dark green parts)
1-inch piece of ginger, peeled and sliced
1 teaspoon turmeric powder
Olive oil
1 can (14 oz / 403 ml) coconut milk
Finely chopped cilantro or parsley, for garnish
Instructions
1. Roast the Cauliflower and Apple:
Preheat the oven to 400°F (200°C).
In a large bowl, toss the cauliflower florets and apple slices with olive oil, curry powder, salt, and pepper until well coated.
Spread the mixture in a single layer on a baking sheet or roasting pan.
Roast in the oven for 20 to 25 minutes, or until the cauliflower and apple are golden brown with visible brown specks.
2. Prepare the Stock:
In a large pot, combine the celery, carrot, bell pepper, onion, garlic, serrano pepper (if using), and bay leaves.
Add enough water to cover the vegetables and bring to a simmer.
Simmer for about 25 minutes.
Remove the serrano pepper (if using) and set aside.
Strain the stock and set it aside for later use.
3. Prepare the Soup Base:
In the same pot, heat a little olive oil over medium heat.
Add the chopped scallions and sliced ginger, sautéing for a couple of minutes until fragrant.
Stir in the turmeric powder and cook for an additional 2 minutes.
Add the roasted cauliflower and apple to the pot, ensuring to scrape any brown bits from the roasting pan into the pot.
Pour in 3 cups of the prepared vegetable stock and the coconut milk. Stir well to combine.
Return the serrano pepper to the pot (if using) and season the soup with salt to taste.
Simmer the soup for about 20 minutes to allow the flavors to meld.
4. Blend and Serve:
If desired, remove the serrano pepper and ginger before blending the soup until smooth and creamy.
If the soup is too thick, thin it with additional stock or coconut milk.
Garnish with finely chopped cilantro or parsley.
Serve hot and enjoy!