Description
A creamy, warming vegan soup that blends the earthiness of cauliflower with the sweetness of apples and the aromatic depth of curry spices.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 apples (such as Gala or Fuji), chopped
- 4 cups vegetable broth
- 1 tbsp yellow curry powder
- 1 tsp ground cumin
- 1 cup coconut milk (or other plant-based milk)
- Salt and pepper to taste
- 1 tbsp lemon juice
- Fresh cilantro (optional, for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic, curry powder, and cumin, and cook for 1-2 minutes until fragrant.
- Add cauliflower florets and chopped apples to the pot, stirring to coat with the spices.
- Pour in the vegetable broth, ensuring the vegetables are just covered. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the cauliflower is tender.
- Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
- Stir in coconut milk, and season with salt, pepper, and lemon juice.
- Simmer for another 5 minutes, then taste and adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro if desired.
Notes
- Add cayenne or red pepper flakes for heat.
- Use roasted cauliflower for a nuttier flavor.
- Swap coconut milk with cream or yogurt for a non-vegan version.
- Add chopped carrot or sweet potato for more sweetness and body.
- Top with toasted nuts or seeds for texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 220
- Sugar: 8g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg