This easy Cauliflower and Apple Soup is a creamy and nutritious meal that’s perfect for a quick lunch or dinner. Packed with flavor from roasted veggies and fresh herbs, it’s flexible enough to use common ingredients. Enjoy a comforting bowl topped with crispy croutons or a drizzle of cream for added richness!
Ingredients Needed
Roasted Veggies:
- 1 large head of cauliflower, broken into small florets
- 2 sweet apples (such as Honeycrisp), peeled and diced
- 2 Tbsp (30 ml) olive oil
- Pinch of ground cinnamon
- Pinch of thyme
- Salt & pepper, to taste
Soup Base:
- 1 onion, peeled and diced
- 2 Tbsp (30 g) butter
- 4 cloves garlic, minced
- 2 tsp (10 g) chopped fresh sage
- Pinch of red chili flakes (optional)
- 5 cups (1.2 L) chicken (or vegetable) stock
- Salt and pepper, to taste
How To Make Cauliflower And Apple Soup
- Preheat the Oven: Preheat the oven to 400°F (200°C). Line a baking tray with aluminum foil.
- Roast the Veggies: Place the cauliflower and apple pieces on the baking tray. Drizzle with olive oil, cinnamon, thyme, salt, and pepper; toss to coat. Roast for about 20 minutes until softened and lightly golden. Remove from heat and set aside.
- Sauté the Base: In a large, heavy-bottomed pot, sauté the onion in butter until softened, about 5 minutes. Add garlic, sage, and chili flakes (if using) and cook for another 2 minutes until the garlic is fragrant.
- Blend the Soup: Transfer the onion mixture to a blender (or use an immersion blender). Add the chicken stock, roasted cauliflower, and apples, and blend until smooth.
- Season and Serve: Season with salt and pepper to taste. Transfer back to the pot to keep warm, or serve immediately.
Recipe Tips
- Choose the Right Apples: Use sweet apples like Honeycrisp or Fuji for the best flavor. They balance the savory cauliflower perfectly.
- Roast Until Golden: Make sure the cauliflower and apples are lightly golden when roasting; this enhances their sweetness and flavor.
- Blend Smoothly: For a super creamy soup, blend the ingredients thoroughly. If you prefer some texture, blend only half and mix it back in.
- Garnish Creatively: Top your soup with crispy croutons, a swirl of cream, or fresh herbs like parsley or chives for added flavor and a beautiful presentation.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Cauliflower and Apple Soup cool until it reaches room temperature. Then, transfer it to an airtight container. Store in the fridge for up to 3 days.
- Freeze: Allow the soup to cool completely before transferring it to a freezer-safe container. You can freeze it for up to 2 months. Thaw the soup in the fridge overnight before reheating.
- Reheat: Pour the soup into a saucepan over medium heat. Stir occasionally and heat for about 5-7 minutes, or until the soup is hot.
Nutrition Facts
Serving Size: 1 cup (240ml)
- Calories: 149
- Total Fat: 4g
- Saturated Fat: 2g
- Cholesterol: 12mg
- Sodium: 246mg
- Potassium: 452mg
- Total Carbohydrate: 24g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 5g
Try More Easy Soups:
- Celery Soup Recipe UK
- Cream Of Tomato Soup Recipe Uk
- Traditional Pea And Ham Soup Recipe UK
- Parsnip Soup Recipe UK
Cauliflower And Apple Soup
Description
This easy Cauliflower and Apple Soup is a creamy and nutritious meal that’s perfect for a quick lunch or dinner. Packed with flavor from roasted veggies and fresh herbs, it’s flexible enough to use common ingredients. Enjoy a comforting bowl topped with crispy croutons or a drizzle of cream for added richness!
Ingredients
Roasted Veggies:
Soup Base:
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C). Line a baking tray with aluminum foil.
- Roast the Veggies: Place the cauliflower and apple pieces on the baking tray. Drizzle with olive oil, cinnamon, thyme, salt, and pepper; toss to coat. Roast for about 20 minutes until softened and lightly golden. Remove from heat and set aside.
- Sauté the Base: In a large, heavy-bottomed pot, sauté the onion in butter until softened, about 5 minutes. Add garlic, sage, and chili flakes (if using) and cook for another 2 minutes until the garlic is fragrant.
- Blend the Soup: Transfer the onion mixture to a blender (or use an immersion blender). Add the chicken stock, roasted cauliflower, and apples, and blend until smooth.
- Season and Serve: Season with salt and pepper to taste. Transfer back to the pot to keep warm, or serve immediately.
Notes
- Choose the Right Apples: Use sweet apples like Honeycrisp or Fuji for the best flavor. They balance the savory cauliflower perfectly.
- Roast Until Golden: Make sure the cauliflower and apples are lightly golden when roasting; this enhances their sweetness and flavor.
- Blend Smoothly: For a super creamy soup, blend the ingredients thoroughly. If you prefer some texture, blend only half and mix it back in.
- Garnish Creatively: Top your soup with crispy croutons, a swirl of cream, or fresh herbs like parsley or chives for added flavor and a beautiful presentation.
Cauliflower And Apple Soup