Cauliflower & Apple Curry Soup for Cozy Nights

October 10, 2025October 9, 2025 by Jake

Hey there, friends! Today, I’m excited to share a cozy and delicious twist on soup – Cauliflower & Apple Curry Soup. This is perfect for those chilly days when you want something warm but different. Combining the earthy taste of cauliflower with the sweet tang of apples and the exotic hint of curry creates a symphony of flavors that you’ll absolutely adore.

Now, I know what you’re thinking: cauliflower and apple? It sounds unusual, but trust me, it works! One time, I decided to get a little adventurous and tossed these together. Let’s just say even my picky eater was slurping up every last drop! If you love this, you might also want to try my Sweet Potato & Carrot Ginger Soup for another flavorful experience.

Why you’ll love this recipe

This soup is like a warm hug on a winter day. It’s:

Easy and quick: Perfect for busy weeknights — you’ll have this on the table in just 45 minutes.
Healthy and nourishing: Loaded with veggies and a nice boost from the coconut milk, it’s both satisfying and comforting.
Budget-friendly: You likely already have most of these ingredients in your pantry.
Flavorful without being overpowering: The mild curry powder adds warmth without overwhelming the dish.

Ingredients

1 medium head of cauliflower, cut into florets
2 apples (Gala or Honeycrisp), peeled & chopped
2 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 tbsp curry powder
3 cups vegetable broth
1 cup coconut milk (full-fat for creaminess)
Salt & pepper, to taste

Step-by-step instructions

Roast the Cauliflower

Preheat your oven to 400°F (200°C).
Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
Roast for 20–25 minutes, until they’re tender and slightly browned.

Sauté the Aromatics

In a large pot, heat the remaining tablespoon of olive oil over medium heat.
Add the diced onion and minced garlic. Sauté until they’re softened; watch closely so the garlic doesn’t burn.
Stir in the curry powder and cook for about a minute until it’s fragrant.

Simmer the Soup

Add your roasted cauliflower, chopped apples, and vegetable broth into the pot.
Bring everything to a simmer and let it cook for about 10 minutes, or until the apples are soft and tender.

Blend and Serve

Stir in the coconut milk, making sure it’s well combined.
Use an immersion blender to blend the soup until its smooth. Taste and adjust the seasoning with more salt and pepper as needed.
Serve hot, optionally garnished with fresh herbs or a swirl of coconut milk for an extra touch.

Recipe tips & variations

Curry kick: Prefer a spicier soup? Add a pinch of chili powder or cayenne.
Creamy consistency: If you love yours even creamier, blend in more coconut milk or even a splash of heavy cream.
Fresh herbs: A sprinkle of cilantro or parsley can brighten up the flavors incredibly well.

Storage & reheating

This soup is perfect for meal prep! Here’s how you can store and reheat it:

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: For longer storage, freeze the soup for up to 2 months. Thaw it overnight in the refrigerator before reheating.
Reheat: Warm up in a pot on the stove over low heat. Stir occasionally and add a bit more stock or water if it gets too thick.

FAQs

1. Can I use a different type of apple?

Absolutely! While Gala or Honeycrisp are recommended for their sweetness, feel free to experiment with your favorite variety.

2. Can I make this soup in advance?

Yes, you can! This soup often tastes even better the next day as the flavors have more time to meld together.

3. What can I use instead of coconut milk?

You can substitute with a different plant-based milk like almond or cashew milk, but note that the soup might be less creamy.

4. How do I make this soup vegan?

This recipe is already vegan as it uses vegetable broth and coconut milk. Just ensure any add-ons like herbs are plant-based too.

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Happy cooking, and enjoy that cozy, delicious warmth in a bowl!