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Nutrition Facts
Serving Size 1 (156g) Recipe makes 6 servings The following items or measurements are not included below: vegetable broth 1 teaspoon rice wine vinegar
Calories 95
Calories from Fat 43		(45%)
Amount Per Serving		%DV
	Total Fat 4.8g	7%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 31mg		1%
Potassium 384mg		10%
Total Carbohydrate 12.9g		4%
	Dietary Fiber 3.8g	15%
	Sugars 6.9g
Protein 2.5g		4%
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Secret Ingredient Curried Cauliflower Soup

Recipe #371337 | 25 min | 5 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Wish I Could Cook
May 10, 2009

This soup's secret ingredient — an apple — lends a touch of tangy sweetness that complements the curry's spice. It's low calorie, high fiber and delicious. Published in the January 2009 issue of Vegetarian Times.

SERVES 6 , 6 cups (change servings and units)

Ingredients

2 tablespoons olive oil
1 cup onion, chopped
1 tart apple, peeled, cored, chopped
1 tablespoon curry powder
1 garlic clove
6 cups cauliflower, chopped (1 large head)
4 cups vegetable broth
1 teaspoon honey or agave nectar
1 teaspoon rice wine vinegar

Directions

1
Saute onions in oil in large stock pot for 5-7 minutes or until soft and golden.
2
Add apple, curry powder and garlic and cook 2 minutes more or until curry powder turns deep yellow.
3
Add cauliflower and vegetable broth and bring to a simmer.
4
Cover, reduce heat to medium low and simmer 20 minutes.
5
Cool 20 minutes then blend in food processor or blender until smooth.
6
Stir in honey (or agave nectar) and vinegar. Season with salt to taste.
7
Reheat or serve cool.

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Featured Reviews for This Recipe

From: smellyvegetarian

On Oct 31, 2009

I really enjoyed this as a nice change of pace from the usual vegetable soup at lunchtime! DS and DH were not brave enough to try it, so more for me LOL! I discovered too late that my apple had been eaten, so I subbed in a few healthy spoonfuls of tart applesauce, which worked fine. I like the touch of vinegar; it was subtle but did add a nice unique flavor. Thanks for posting! Made for Veg*n Swap #15.

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From: Chef #1368490

On Sep 1, 2009

Great soup - but i'm a hard marker and i didn't absolutly love it. Husband would probably give it 4 stars. Would make it again if had a glut of Caulis. Used the leftovers as a base for a Chickpea Curry (added chickpeas, spinich, red peppers, more cauli florets, mustard seeds and curry leaves) - was really yummy, like a creamy curry but healthy.

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From: Carolyn W

On May 12, 2009

Delicious! I used my immersion blender to blend it and the texture is very creamy — almost like a cream-based soup minus the fat and calories. I had to add a bit of water after blending it as the soup was a bit thick. I'm definitely making this again!

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