Easy Cauliflower Soup
User Reviews
5
Easy Cauliflower Soup
Description
Easy Cauliflower Soup uses cauliflower as the main ingredient, combined with sautéed onion, Anaheim pepper, carrot, celery, and garlic to create a flavorful base. Spices including curry powder, cinnamon, and red chili powder add warmth and mild heat, while chicken bouillon deepens the taste. An apple adds a hint of tartness and sweetness, enhancing the overall balance. After simmering until tender, the soup is puréed until smooth, then finished with honey and heavy cream to round out the flavors and add a creamy mouthfeel.
The texture is velvety and well-blended, showcasing the cauliflower's mild taste with the aromatic spice blend. This soup can be served warm as a comforting starter or light meal. It offers a gentle complexity without overwhelming heat or strong spice.
To store, cool the soup and keep it refrigerated for up to three days or frozen for up to three months. When reheating, a splash of water or broth may restore the desired consistency, and additional cream or milk can help maintain creaminess after freezing. Heating gently preserves flavor and texture.
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 yellow onion chopped, medium
- 1 Anaheim pepper , chopped
- 1 carrot , chopped
- 1 celery chopped, stalk
- 4 garlic chopped, cloves
- 2 teaspoons curry powder
- ½ teaspoon cinnamon
- 4 teaspoons knorr chicken flavored bouillon
- 1 cauliflower 2½ to 3 pounds), cut into small florets or Frozen cauliflower, head
- 1 apple such as Honey crisp or Granny Smith, peeled and roughly chopped, tart yet sweet
- 6 cups water
- kosher salt , to taste
- ¼ teaspoon red chili powder cayenne, or ground black pepper, Indian
- 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
- Cool the soup to room temperature before refrigeration or freezing to maintain quality.
- Store refrigerated soup up to three days or freeze up to three months for convenience.
- Reheat gently on the stove or in the microwave, stirring occasionally to prevent scorching.
- Add water or broth to thin the soup if it thickens during storage, and stir in cream or milk to refresh creaminess after freezing.
- Avoid overheating to preserve the soup’s flavor and nutrients.
User Reviews
Overall Rating
5
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