Curried Cauliflower Soup with Apple and Almond Relish

goes with Apple and Almond Relish (click)

3 tablespoons olive or vegetable oil
1 medium white onion, diced
2 stalks celery diced
2 cloves garlic, chopped
1 tbsp curry powder
1/2 tsp cumin
4 cups cauliflower florets
6 cups chicken stock
2 tsp lemon juice
2 tsp salt
1 tsp ground white pepper
1/2 tsp hot sauce
1 tsp worcestershire sauce
1 cup whipping cream
2 tbsp finely chopped fresh chives

YIELD: about 10 large servings

COURSE: Soups and Stews

CUISINE: Canadian


  1. Heat the oil in a large saucepan over medium heat. Add the onion, celery, and garlic and saute for 2 minutes.
  2. Stir in curry, cumin, and hot sauce. Mix well and cook for one minute. Stir in cauliflower. Add the stock and lemon juice and bring the soup to a boil. Turn the heat to medium-low and simmer for 20 minutes.
  3. Blend the soup with an immersion blender or food processor. Return the soup to the saucepan. Add salt, pepper, and Worcestershire sauce. Heat to a simmer and whisk in the cream.
  4. To serve, ladle the soup into shallow soup plates and placed the relish in the center of each serving. Sprinkle the chives over the soup.