Curried Cauliflower Soup

11 g
44 g
49 g
Total Fat
20 min
Prep Time
50 min
Cook Time


Curried Cauliflower Soup

  • 3 tablespoons butter
  • 2 tablespoons oil
  • 2 medium onions, thinly sliced
  • 1 head cauliflower, stems and leaves removed, florets chopped small
  • 2-3 small Fuji apples, peeled, seeded and chopped
  • 1 ½ quarts chicken stock or vegetable stock
  • 1 teaspoon curry powder
  • 2 cups nonfat milk
  • Kosher salt and white pepper, to taste
  • 3-4 leaves basil

Apple Salad

  • ¼ cup shallots, peeled and chopped
  • ¼ cup apple juice
  • 1 tablespoon fresh basil
  • 2 teaspoons curry powder
  • ½ cup olive oil
  • 1 Fuji apple, peeled and cut into matchstick-sized pieces
  • ½ cup almonds, toasted
  • 2 tablespoons chopped basil

Nutrition Facts

per serving

Calories: 633
Protein: 11 g
Carbohydrate: 44 g
Fiber: 11 g
Total Fat: 49 g
Saturated Fat: 11 g
Cholesterol: 25 mg
Calcium: 63% DV
Sodium: 60 mg


For the soup:

  1. In a soup pot, place the butter, oil and onions; cover and cook over medium-low heat until onions are softened and translucent (do not brown).
  2. Add the cauliflower florets and apples, cooking for just a few minutes to heat through; do not caramelize. Stir the stock and curry into the mixture, simmering until the cauliflower is tender, about 20 minutes. Add the milk and simmer gently for another 15 minutes. Season to taste with salt and pepper. Remove from heat. Add the basil.
  3. Working in batches, carefully puree soup in a blender to process until smooth. Vent the lid so the steam can escape. Strain the soup through a fine-mesh strainer for a smoother soup, if desired.

For the salad:

Serve this apple salad as a garnish and spoon into the soup as you eat.

  1. To make vinaigrette, combine shallots, apple juice, basil and curry powder in a clean blender. On low speed, slowly add olive oil in a stream until blended.
  2. Toss vinaigrette with apple, almonds and basil.