Cauliflower-Apple Soup with Apple Cider Reduction

Soothing soups provide nutrients like vitamins and fluids. If you crave more spice, add a little more Madras curry powder. Substituting vegetable broth for the chicken broth would make this a fine vegetarian option. Serve with a salad and cheese toast points to add fiber, protein, and heartiness to a light lunch or dinner.


8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 98
Caloriesfromfat 24 %
Fat 2.6 g
Satfat 1 g
Monofat 1.3 g
Polyfat 0.3 g
Protein 4.2 g
Carbohydrate 16.1 g
Fiber 3.8 g
Cholesterol 4 mg
Iron 1 mg
Sodium 450 mg
Calcium 52 mg


1 cup apple cider
2 teaspoons olive oil
2 cups chopped onion
2 teaspoons Madras curry powder
1 teaspoon chopped garlic
6 cups cauliflower florets (about 1 1/2 pounds)
5 cups fat-free, less-sodium chicken broth
1 Gala apple, peeled, cored, and chopped
1/3 cup half-and-half
2 teaspoons fresh lemon juice
3/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Coarsely ground black pepper (optional)


1. Bring the apple cider to a boil in a small saucepan. Cook until cider is reduced to 1/4 cup (about 5 minutes). Remove from heat, and cool to room temperature.

2. Heat oil in a large Dutch oven over medium-high heat. Add onion to pan; sauté 3 minutes. Add curry powder and garlic to pan; sauté 1 minute, stirring constantly. Add cauliflower, broth, and apple; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until cauliflower is very tender.

3. Remove pan from heat; cool 5 minutes. Place half of cauliflower mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining cauliflower mixture. Return to pot. Stir in half-and-half; cook over medium heat 5 minutes or until thoroughly heated (do not boil). Remove from heat; stir in juice, salt, and 1/8 teaspoon pepper. Ladle about 1 cup soup into each of 8 bowls; drizzle each serving with 1 1/2 teaspoons cider reduction. Garnish with coarsely ground pepper, if desired.

Jackie Mills, MS, RD,

Cooking Light

December 2008
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