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Cauliflower & apple soup

Cauliflower & apple soup

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A star rating of 4.4 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

Take two classic ingredients and whip up a light, fresh vegetarian soup to feed a crowd in style

  • Freezable
  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal284
fat13g
saturates8g
carbs27g
sugars24g
fibre7g
protein15g
salt1.1g
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Ingredients

  • 50g butter
  • 4 onions , thinly sliced
  • 1 ½kg cauliflower (about 2 large cauliflowers), broken up into very small florets
  • 8 eating apples - 6 cored, peeled and chopped, 2 unpeeled and cut into matchsticks
  • 2 vegetable stock cubes, or gluten-free alternative, crumbled
  • 1 ½l milk
  • 8 tbsp single cream
  • olive oil , for drizzling
  • a few thyme sprigs , leaves picked

Method

  • STEP 1

    Melt the butter in a saucepan, add the onions and fry gently until softened. Add the cauliflower and diced apple and fry for 5 more mins. Add the stock cubes and milk and bring to the boil, then reduce to a simmer and cook for 5 mins, or until the cauliflower and apples are tender.

  • STEP 2

    Use a hand blender or liquidiser to purée the soup until smooth and season (the soup can now be chilled for up to 48 hours or frozen, just reheat to serve). Divide into bowls and swirl 1 tbsp cream in each along with a drizzle of oil. Top with the apple matchsticks and thyme.

Goes well with

Recipe from Good Food magazine, March 2014

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A star rating of 4.4 out of 5.12 ratings
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