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Curried Cauliflower + Apple Soup with Cilantro-Mint Chutney


Apple combines well with cauliflower because it adds acidity.

Curried Cauliflower + Apple Soup with Cilantro-Mint Chutney

Only the pure in heart can make a good soup. ~ Ludwig van Beethoven

Let’s get one thing straight. I love soup. Like, really, really love soup. Soup is one of those dishes that is so warming, healing and comforting—much like a good cup of tea. I often find myself making soup on Sunday afternoons. I even make soup during the hot and humid dog days of summer—switching from rich vegetable soups to cool, chilled fruit-based soups.

Cauliflower + curry + apple make for a smooth, mild and warming soup.

Cauliflower + curry + apple make for a smooth, mild and warming soup.

Today’s Sunday afternoon soup stars cauliflower, apple and curry! Cauliflower has a high water content that makes for a perfect, velvety-smooth consistency when pureed. Apple pairs very well with curry and cauliflower, adds a nice touch of acid, as well as helps to balance stronger flavors found in cauliflower. The addition of coconut milk in this recipe adds on another level of creaminess to this incredibly flavorful soup. If you’re looking for a little something extra, be sure to check out my bonus recipe for cilantro-mint chutney. It really does the trick when spooned on top of this delicious little gem!


Curried Cauliflower + Apple Soup with Cilantro-Mint Chutney

  • Author: Homegrown Provisions
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 6-8 1x
  • Category: Soup
  • Cuisine: gluten-free, vegetarian, vegan


Cauliflower, apple and curry make a wonderful combination. The cilantro-mint chutney brightens the soup and makes it burst with flavor.



Curried Cauliflower + Apple Soup

  • 1 head of cauliflower
  • 1 medium size pink lady apple
  • 6.75 oz. coconut milk (or roughly half of a can of coconut milk)
  • 32 oz. vegetable broth
  • 2, small yellow onions
  • 2 cloves of garlic
  • 1 tsp raw, chopped ginger root
  • 1/2 tsp curry powder
  • a pinch of good quality sea salt
  • 1/4 tsp agave
  • 1 tbsp olive oil

Cilantro-Mint Chutney

  • 1 bunch of cilantro
  • 1 bunch of mint
  • 2 tbsp water
  • 1 tbsp olive oil
  • juice of 1 lime
  • 1/2 tsp agave
  • 1/2 tsp garam masala
  • 1 tsp chopped jalalpeno pepper


  1. Peel and coarsely chop both onions.
  2. Coarsely chop pink lady apple (be sure to cut out the core).
  3. Slice garlic and ginger (peel skin from ginger root).
  4. Chop cauliflower into 1 inch florets.
  5. Heat olive oil in a large pot over medium-high heat. Add onion and saute until translucent and add garlic and ginger.
  6. Next add curry powder, salt and apples. Stir well and add cauliflower.
  7. Now add coconut milk and vegetable broth and bring to a simmer.
  8. Once simmering, turn heat to medium-low and cover.
  9. Cook for 25 minutes.
  10. Let cool for 15 minutes and then blend using an hand held immersion blender, food processor or blender.
  11. Add agave and stir well.
  12. In a separate blender, add all ingredients for chutney. Blend well and spoon on top of soup.
  13. Enjoy!





February 23, 2014