Cauliflower and Apple Soup
- Total Time: 55 mins
- Yield: 4 servings 1x
Description
The caramelization of the sugars in the apples and the cauliflower creates sweet and smokey flavors without too many ingredients.
Ingredients
Units
Scale
- 3 large Golden Delicious or Ginger Gold apples
- 1 small cauliflower
- 2 cloves of garlic, peeled
- 1/2 tsp. salt
- 1 tbsp. olive oil
- 4 1/2 cups (1080 ml) of vegetable stock or water
Garnish with:
- Roasted pumpkin seeds
- Olive oil
- Green onions
- Baby spinach or kale leaves
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- Slice apples into 2-3 inch pieces. Slice cauliflower in half and remove its core. Chop into rough florets.
- Place apples, cauliflower, and garlic in a baking sheet. Sprinkle salt and drizzle olive oil over the vegetables. Toss until everything is evenly coated. Roast for 30-35 minutes. Apples and cauliflower chunks should be cooked through and golden around the edges.
- Transfer these into a blender with vegetable stock or water. Puree, in batches if necessary) until velvety smooth.
- Transfer these into a large pot and reheat over low temperature until hot.
- Serve into bowls and garnish using any, or all of the above mentioned ingredients. Eat immediately.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 130
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Frequently Asked Questions
Why are the apples and cauliflower roasted at such a high temperature (450°F)?
The excerpt explains that “the caramelization of the sugars in the apples and the cauliflower creates sweet and smoky flavors.” Roasting at 450°F for 30–35 minutes drives that caramelization — you want the pieces cooked through and golden around the edges before blending.
Which apple variety works best for this soup?
The recipe specifically calls for 3 large Golden Delicious or Ginger Gold apples — both are sweet, mild varieties that roast well without becoming too tart and complement the cauliflower without overpowering it.
