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Le Chaudron recipe
Velouté de chou-fleur au curry
Creamy curried cauliflower soup
⏱ 30 minServes 4Easy245 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1whole cauliflower800 g (28 oz)
1onion
1Gala apple
800 ml (3⅓ cups)vegetable stock
150 ml (⅔ cup)light coconut milk
1 tbspmild curry powder
1 tbspolive oil
1 tbspfresh cilantro
1 pinchsalt and pepper
- 1 whole cauliflower 800 g (28 oz)
- 1 onion
- 1 Gala apple
- 800 ml (3⅓ cups) vegetable stock
- 150 ml (⅔ cup) light coconut milk
- 1 tbsp mild curry powder
- 1 tbsp olive oil
- 1 tbsp fresh cilantro
- 1 pinch salt and pepper
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 hard core.
- Thinly slice the onion. Peel the apple and cut into large chunks; it adds sweetness.
- Heat the olive oil in a large pot over medium heat. Sweat the onion 5 minutes.
- Add the curry powder and stir 30 seconds to bloom it without burning.
- Add the cauliflower and apple. Pour in the hot vegetable stock.
- Bring to a simmer, cover and cook 20 minutes over low heat until the cauliflower is tender.
- Blend with an immersion blender right in the pot until perfectly smooth.
- Stir in the light coconut milk and season with salt and pepper. Serve in 4 bowls, sprinkled with cilantro.
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