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Le Chaudron recipe
Velouté chou-fleur curry
Curried cauliflower soup
⏱ 30 minServes 4Easy160 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1cauliflower
1onion
1apple
800 ml (3⅓ cups)vegetable stock
150 ml (⅔ cup)light coconut milk
1 tbspmild curry powder
1 tbspolive oil
1 pinchsalt and pepper
1 tbspchopped cilantro
- 1 cauliflower
- 1 onion
- 1 apple
- 800 ml (3⅓ cups) vegetable stock
- 150 ml (⅔ cup) light coconut milk
- 1 tbsp mild curry powder
- 1 tbsp olive oil
- 1 pinch salt and pepper
- 1 tbsp chopped cilantro
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the cauliflower into small florets, discarding the leaves and tough core. Rinse well.
- Thinly slice the onion. Peel, core and roughly chop the apple (it adds sweetness and body).
- Heat the olive oil in a large pot over medium heat and sweat the onion for 5 minutes until translucent.
- Add the curry powder and stir for 30 seconds without burning.
- Add the cauliflower and apple and pour in hot vegetable stock to cover.
- Bring to a simmer, cover and cook gently for 20 minutes until very tender.
- Blend with an immersion blender and stir in the light coconut milk.
- Season, divide among 4 bowls, sprinkle with cilantro and serve hot.
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