Frankly speaking, I don’t know why I’ve never made cauliflower soup. I always just roast them in the oven, but then I had this rather large cauliflower head that had been sitting in my freezer for four months because I couldn’t decide what to do with it. The idea of roasting frozen cauliflower florets wasn’t very appealing so I decided to make some soup. I was still very skeptical about the soup, so I added two golden delicious apples, one Jalapeño pepper, some onions, cashew nuts and garlic, of course. I also added a cup of cream when blending the soup.
I must say the soup tasted really nice. It was a bit on the sweet side with the kick of jalapeño. If you don’t like sweet soup, then you can use Granny Smith apples. I sort of liked the sweet side of it and decided to add some grated cheddar cheese, to spoil myself (what the heck!) It was awesome. if you’re thinking of a lean soup then add more stock (broth) and omit the cream and cheddar. I can’t imagine what this would taste like. And oh yes, it was very filling. Have a great weekend!
- Ingredients
- 2-4 tablepoons extra virgin olive oil
- 1 large onion, moon sliced
- 1 medium Jalapeño, finely chopped
- 3-4 cloves garlic, crushed
- 5 cups cut, cauliflower florets
- 2 medium golden delicious apples, peeled and chopped
- 4 cups chicken, beef or vegetable stock (broth)
- ¼ cup raw cashew nuts (optional)
- ½-1 cup 10% cream (you can use 35% if you want)
- Salt and pepper to taste
Please assemble all ingredients before you start
Heat olive oil over medium high heat. Sauté the onions, Jalapeño, and garlic until soft. 5-10 minutes.
Add the cauliflower and apples and stir to combine. Add the stock (broth) and simmer 20-25 minutes or until the cauliflower is very tender.
Remove from heat, add the cashew nuts and blend the soup in two batches. Add the cream during blending.
Adjust seasoning and serve
Cream of Cauliflower and Apple Soup
Ingredients
- 2-4 tablepoons extra virgin olive oil
- 1 large onion, moon sliced
- 1 medium Jalapeño, finely chopped
- 3-4 cloves garlic, crushed
- 5 cups cut, cauliflower florets
- 2 medium golden delicious apples, peeled and chopped
- 4 cups chicken, beef or vegetable stock (broth)
- ¼ cup raw cashew nuts (optional)
- ½-1 cup 10% cream (you can use 35% if you want)
- Salt and pepper to taste
Instructions
- Heat olive oil over medium high heat. Sauté the onions, Jalapeño, and garlic until soft. 5-10 minutes.
- Add the cauliflower and apples and stir to combine.
- Add the stock (broth) and simmer 20-25 minutes or until the cauliflower is very tender.
- Remove from heat, add the cashew nuts and blend the soup in two batches. Add the cream during blending.
- Return the soup to the pot, heat it up, adjust seasoning and serve hot. If too thick add more stock or cream or milk.
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That is such an interesting recipe Liz
Thank you, Sonal
Liz
Hi Liz – this looks delish. Q for you – did you soak the cashews first or just use them as is? Did the nuts give it a bit of texture? -Kat
Sorry I didn’t answer your question soon. No I just popped them into the soup before blending. They don’t give a bit of texture because cashews are really soft nuts. They crumble really easily and blend really well. Have a great weekend.
Liz
This sounds really good. We all love cauliflower and for some reason I’ve never made a soup out of it yet. The apple sounds like a nice twist on the soup.
Oh yes it does. I have a cauliflower head and guess what I’m making for lunch? you guessed right. Have a lovely weekend!
Liz
Right off, I was surprised about freezing the whole head….I have never done this. I guess I just use it while fresh. Interesting. You have taught me something new! And I like the ingredient list for your cauliflower soup. Looks very easy and usually all, on-hand items. I love that cauliflower is such an easy veg to use and it can be grated into so many kid friendly meals without them knowing! Cheers Liz, hoping this Black Friday finds you well!
I had the head in my fridge and I knew I wasn’t going to use any time soon so I wrapped it up using cling film and just dumped it in the freezer and forgot about it. The other day I saw it and gasped! Anyway I made good use of it and everybody loved the soup. My next step is to make cauliflower rice. I keep on procrastinating but I know I’ll get there. Thanks, Sandy, and take good care of yourself. Wish you a lovely weekend!
Liz
I have a bit to catch up on. I’ve had my horrid bacterial lung infection again. However, after a bout of Penicillin I’m back to feeling more myself. I. Seem to have a proclivity to it, but fortunately, I rarely use antibiotics so they work! I hope you are finding some relaxing time Liz, you must lead a busy life. I’ve not had any desire to work on my blog lately! Take special care, and I hope the sun shines for you soon!
Sorry about the lung infection but I am glad to hear you are feeling good again. Thank God! My life is super busy and I love it. I wonder what I’ll do once they all leave. I’ll get a full time job. I have been working on the blog every single day but don’t seem to move at the pace I want. Anyway Rome wasn’t built in a day. One day I shall get where I hope to get. Have a great weekend and take good care of yourself too!
Liz
I’ve never tried to make cauliflower soup – difficult to make small portions of soup and I’m the only one who likes cauliflower… I am very tempted by your recipe! looks delicious!
I never imagined it would taste nice. But I liked it and I think I shall be making it again soon. Have a lovely weekend!
Liz