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Chilled Cauliflower and Yogurt Soup 4
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3.25 from 16 votes

Chilled Cauliflower and Yogurt Soup

Ingredients

  • 1 medium head cauliflower
  • 3 Tbsp olive oil
  • 1 Granny Smith apple peeled, cored, and chopped
  • 1/2 white onion chopped
  • 1 Tbsp finely chopped fresh ginger
  • 2 tsp curry powder
  • 1 tsp ground cardamom
  • 1 14 oz can chicken stock
  • 1 cup whole milk
  • 1/2 cup Greek yogurt
  • 1/2 tsp salt

garnishes

  • small sprigs of cilantro or parsley
  • toasted sliced almonds
  • small edible blossoms optional

Instructions

  • Remove the core from the cauliflower and chop it into florets. Heat the olive oil in a heavy stock pot and saute the cauliflower, apple, onion, ginger, curry powder and cardamom for about 5 minutes, stirring constantly. Cover and steam for another 5 minutes, stirring often.
  • Uncover and add the stock. Bring up to a boil. Then turn down the heat and simmer for 10 minutes, or until the cauliflower is tender. Turn off the heat and add the milk, yogurt, and salt.
  • Puree the soup in batches in a food processor or blender until completely smooth.
  • Push the soup through a mesh sieve, using the back of a large spoon to force as much of the soup through as possible. Discard any leftover solids. Taste the soup and adjust the seasonings.
  • Chill the soup until cold.
  • Serve ice cold in small bowls or glasses, garnished with the herbs, almonds, and an edible blossom.

Notes

To toast the sliced almonds, heat them in a small frying pan, stirring constantly, until they start to turn golden. Be careful, they can burn easily.
recipe adapted from Williams Sonoma