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Cauliflower Soup with Apples and Curry

4 servings


Ethnic Cuisine No Added Sugars Under 30 Minutes

Nutritional Facts Per Serving

5.9 g
20.3 g
3.5 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 247
  • Fat 16.8 g
    • Saturated   5.6 g
    • + Trans 
  • Cholesterol 0 mg
  • Sodium   532 mg
  • Carbohydrate 20.3 g
    • Fibre   3.5 g
    • Sugars  
  • Protein 5.9 g
    • Vitamin A 0 %
    • Vitamin C 63 %
    • Calcium 9 %
    • Iron 21 %


Heat the oil in a soup pot over medium heat. Add the onion, 2 cups of the cauliflower and the chopped apple and cook 3 to 4 minutes. Mix in the curry powder and flour and cook 1-2 minutes more. Slowly pour in, stirring steadily, the chicken stock. Mix in the coconut milk. Bring to a boil, and then reduce heat to a gentle simmer. Simmer 10 minutes, or until the cauliflower is quite tender. Puree the soup in a food processor and then return to the pot. Bring back to a simmer; thin with a little more stock if too thick. Add the remaining cauliflower florets and simmer until they are tender, about 5 minutes. Season the soup with salt and garnish bowls of it with thin slices of apple, if desired.

Serving Suggestions

Serve this soup with crisp pappadums (available in our Asian foods aisle), or warm naan bread (available in our deli department). For an extra hit of spicy flavour, spoon a small amount of lime pickle (also available in our Asian foods aisle) into the soup just before digging in.

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