Cold cauliflower soup puree
4 servings
30 minutes
Cold cauliflower puree soup is an elegant and delicate dish of French cuisine. Its roots trace back to the tradition of light summer soups created for exquisite gastronomic pleasure. Cauliflower gives the soup a silky texture, while Granny Smith apple adds a subtle tartness that enhances the flavor. Spicy notes of curry and cardamom create a warm aroma, harmonizing with the creamy base of milk and yogurt. It’s the perfect choice for a hot day—the chilled soup refreshes and delights with its balanced taste. Garnished with almonds and edible flowers, it becomes a true work of art on the plate. It is ideal as a light dish before the main dinner or as an exquisite summer lunch.
1
Divide the cauliflower head into florets. Peel the apple, remove the core, and chop it. Also peel and chop the onion and ginger.
- Cauliflower: 1 piece
- Granny Smith apples: 1 piece
- Onion: 1 piece
- Ginger: 15 g
2
Heat olive oil in a heavy-bottomed pot and add cabbage, apple, onion, ginger, curry, and cardamom. Sauté for 5 minutes, stirring constantly.
- Olive oil: 60 ml
- Cauliflower: 1 piece
- Granny Smith apples: 1 piece
- Onion: 1 piece
- Ginger: 15 g
- Curry powder: 20 g
- Cardamom: 10 g
3
Cover with a lid and cook for another 5 minutes.
4
Then add the broth and bring to a boil. Reduce the heat and cook for another 10 minutes, or until the cauliflower is completely tender.
- Chicken broth: 1 l
5
Remove the pot from the heat. Add milk, yogurt, and salt.
- Milk: 200 ml
- Plain (natural) yoghurt: 150 g
- Sea salt: to taste
6
Now place the soup in a blender and blend until smooth. Add salt and pepper to taste.
- Sea salt: to taste
- Ground black pepper: to taste
7
Let the soup cool completely and serve in pre-chilled bowls. You can garnish with herbs, almonds, and edible flowers.
