Flicker’s Lair Blog

Apple Cauliflower Soup

by Heidi on February 9th, 2010
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We did manage to pop to the shops on the weekend, we had to, we needed cat food. While we were there we of course checked the reduced shelves, and found a couple of cauliflowers, one regular one orange. Which was fortunate in more than one way as it turns out that little Miss Lynn is rather fond of cauliflower leaves!

But what to do with the cauliflowers themselves? Of course a little cauliflower cheese never goes amiss, but it’s always good to try new things, and soup is always a good option for nice hot lunches.

Roasted cauliflower florets

The great thing about this recipe is that other than the cauliflower all the ingredients are things we have in the cupboard anyway. We still have a crisper draw full of apples from a local orchard, we have home-made stock in the freezer, and thyme growing in a pot in the solarium.


Apple Cauliflower Soup

  • 1 head cauliflower, stems removed and cut into small florets (about 5 cups)
  • ¼ cup olive oil
  • 1 medium onion, diced (about 1 cup)
  • 2 small cloves garlic, crushed
  • 1 apple, peeled, cored and finely chopped
  • ½ tsp chopped fresh thyme leaves
  • 4 cups vegetable or chicken stock
  1. Preheat oven to 400°F.
  2. Toss cauliflower in 2 tablespoons oil and season with salt and pepper. Transfer to a parchment-lined sheet pan and roast, tossing occasionally, until tender and golden, about 25 minutes. Set aside.
  3. Heat remaining oil over medium heat in large saucepan and add onion and garlic. Season with salt and pepper and cook, stirring often, until onions are translucent, about 5 minutes. Add apples and thyme and continue to cook, stirring often until softened, about 3 minutes. Add cauliflower and stock, bring to a boil, reduce heat and simmer until tender, about 15 minutes.
  4. Puree cauliflower mixture until smooth, with immersion blender or traditional blender. Return to saucepan, adjust seasoning as needed. Reheat over medium heat, if necessary, and ladle into warm bowls.

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  1. Stopping by from SITS and wishing you a Happy Tuesday!!! :)

    Comment by Tinka — February 9, 2010 @ 2:11 pm

  2. This sounds like such an interesting combination. I can’t wait to try it!

    Comment by Emily — February 9, 2010 @ 3:14 pm

  3. Great idea and combination of flavors. I will certainly give this a try. We are hugh soup fans. Come join me for Crock Pot Wednesday and the February giveaway.

    Comment by Debbie — February 9, 2010 @ 5:49 pm

  4. sounds like an interesting dish! Do you have a favorite kind of apple to use in this soup?

    Comment by SnoWhite — February 9, 2010 @ 6:23 pm

  5. @SnoWhite – we have only made this the once and used apples that we picked locally in the fall. I think we had Macintosh & Cortlands but I am not 100% on that and wouldn’t know which we pulled out to use for this.

    Comment by Heidi — February 9, 2010 @ 9:18 pm

  6. Is this sweet? I love cauliflower soup and this looks interesting.

    Comment by Brenda — February 9, 2010 @ 11:01 pm

  7. No, it doesn’t seem to make the soup sweet. I would describe it as more of a subtle hint of apple rather than a full on sweetness.

    Comment by Steve — February 12, 2010 @ 1:56 pm

  8. I have some cauliflower in the crisper right now that needs eaten. This is perfect!

    Comment by Christy — February 17, 2010 @ 12:25 am

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