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Cauliflower Soup with Apple Chutney

Serves 4


  • 1 head cauliflower, cut into florets
  • 1 onion, coarse chop
  • 3 garlic cloves, halved
  • 5 cups vegetable stock
  • 1 14-ounce can coconut milk
  • 1 tablespoon curry paste
  • apple chutney (recipe follows)

Apple chutney

  • 6 apples, peeled, cored and diced
  • 1 cup chopped yellow onions
  • 2 tablespoons minced fresh ginger
  • 1 cup freshly squeezed orange juice (from 2 oranges)
  • ¾ cup apple cider vinegar
  • 1 cup light brown sugar
  • 1 teaspoon whole dried mustard seeds
  • ¼ teaspoon hot red pepper flakes
  • 1 ½ teaspoon kosher salt
  • ¾ cup raisins


Preheat oven to 350°F.

  1. Place cauliflower, onion and garlic on a baking sheet. Bake in oven until brown, about 30 minutes.
  2. Bring vegetable stock, coconut milk and curry paste to a boil in a large saucepan over high heat.
  3. Add the roasted vegetables, then reduce heat to medium-low. Cover and simmer 15 minutes.
  4. Carefully purée the soup in a blender (or use an immersion blender) until it has reached your desired consistency. Top with apple chutney (recipe follows).

Apple chutney

  1. Combine apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt in a large saucepan.
  2. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to a simmer and continue cooking, stirring occasionally, for 50 minutes to an hour, until most of the liquid has evaporated.
  3. Remove the saucepan from the heat and stir in the raisins.
  4. Set aside to cool.

The chutney will keep, covered, in the refrigerator for up to 2 weeks.

Hudson Valley Restaurant Week is back this April 8-21!