Curried cauliflower and apple soup




Prep Time


Cook Time

Serve this silky smooth soup in shot glasses for an elegant canapé or in bowls for a more substantial starter or lunch.



For the curried cauliflower and apple soup

  • 2 tablespoons cooking oil
  • 1 onion — diced
  • 3 cloves garlic — chopped
  • 2 teaspoons curry powder
  • ½ teaspoon cinnamon
  • 1 head cauliflower — cut into small florets
  • 1 apple — peeled, cored and diced
  • 1.5 litres chicken stock
  • Salt and ground black pepper, to taste
  • 2 tablespoons honey
  • ⅓–1 cup cream
  • Croutons, to serve
  • Chopped fresh chives, to garnish (optional)


For the curried cauliflower and apple soup

  • Heat the oil in a large saucepan. Add the onion and garlic and sauté, stirring constantly, for about 3 minutes.
  • Add the curry powder and cinnamon and cook for a few minutes until fragrant.
  • Add the cauliflower, apple, stock, salt and pepper. Bring to the boil, then reduce the heat, cover and simmer for about 20 minutes or until the cauliflower is very tender.
  • Allow to cool for 15 minutes then transfer to a food processor and blitz until completely smooth.
  • Return the soup to a clean saucepan and stir in the honey and as much cream as you need to get the consistency you like. Taste and adjust seasonings. Gently warm through.
  • Serve topped with croutons and garnished with chives, if desired.