photograph by Paulette Tavormina

Roasted Cauliflower Soup with Apple and Ginger


The delicious flavors of autumn all in one bowl

Prep time: 10 Min
Cook time: 40 Min
Total time: 50 Min


  • 1 head cauliflower (about 2 pounds)
  • 2 sweet apples, such as Crispins or Northern Spy (3/4 pounds total), peeled and cut into 1-inch chunks
  • 1 onion, cut into 8 chunks
  • 1/4 cup fresh ginger, sliced
  • 3 garlic cloves, peeled
  • Salt
  • 3 tablespoons extra-virgin olive oil
  • 5 cups chicken stock or vegetable broth
  • Grated nutmeg, for garnish


  1. Preheat the oven to 425°F.
  2. Cut off and discard the very tough bottom of the cauliflower. Halve the cauliflower lengthwise; then cut crosswise into 1/2-inch-thick slices, including the central stalk. Transfer to a roasting pan along with the apples, onion, ginger, garlic and a 1/2 teaspoon of salt. Add the oil and toss to coat.
  3. Roast for 40 minutes, tossing the vegetables occasionally, until the cauliflower is lightly browned and the onion is tender.
  4. Working in batches, transfer some of the vegetable mixture and some of the broth to a blender (don’t fill more than half full for each batch). Puree until very smooth, about 3-4 minutes. As you work, transfer the puree to a saucepan.
  5. Place the saucepan over low heat to reheat the puree. Add salt to taste. Serve garnished with a grating of nutmeg.


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  • By: Mary Hirsch

    Thank you guys. This is another one of your delicious soups. When I made it, my husband gave it a 9 out of a possible 10 and he is picky.

  • By: Judi Puckett

    This soup had a good flavor to it, I pulsed a lot and the texture was similar to applesauce and did not appeal to us.

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