Soup: United States – Roasted Cauliflower, Leek and Green Apple Soup with Caraway

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 43 min

Total 1 hr 3 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 large head cauliflower, cut into florets (about 6 cups (900 g))
3 tbsp (45 ml) olive oil, divided
1 1 / 2 tsp (7.5 ml) caraway seeds, divided
1 large leek, white and light green parts only, thinly sliced and rinsed
1 rib celery, chopped
2 garlic cloves, sliced
1 tart green apple (e.g., Granny Smith), peeled, cored, and diced
1 small Yukon gold potato, peeled and diced (optional, for extra body)
4 cups (960 ml) low-sodium chicken stock
2 tsp (10 ml) apple cider vinegar, plus more to taste
Fine sea salt and freshly ground black pepper to taste
2 tbsp (30 ml) crème fraîche or plain yogurt (optional, for serving)
2 tbsp (8 g) chopped chives or parsley (for garnish)

Show original ingredient measurements

1 large head cauliflower, cut into florets (about 6 cups / 900 g)
3 tbsp (45 ml) olive oil, divided
1 1 / 2 tsp caraway seeds, divided
1 large leek, white and light green parts only, thinly sliced and rinsed
1 rib celery, chopped
2 garlic cloves, sliced
1 tart green apple (e.g., Granny Smith), peeled, cored, and diced
1 small Yukon gold potato, peeled and diced (optional, for extra body)
4 cups (960 ml) low-sodium chicken stock
2 tsp (10 ml) apple cider vinegar, plus more to taste
Fine sea salt and freshly ground black pepper to taste
2 tbsp (30 ml) crème fraîche or plain yogurt (optional, for serving)
2 tbsp (8 g) chopped chives or parsley (for garnish)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Heat oven to 425°F. Toss cauliflower with 1 1/2 tbsp (23 ml) olive oil, a generous pinch of salt, and pepper. Spread on a sheet pan and roast until golden at the edges and tender, 22 to 25 minutes.
Meanwhile, warm the remaining 1 1/2 tbsp (23 ml) olive oil in a soup pot over medium heat. Add 1 tsp (5 ml) caraway seeds and toast until fragrant, about 30 seconds.
Add the leek and celery with a pinch of salt. Cook, stirring, until softened but not browned, 5 to 7 minutes. Stir in garlic and cook 1 minute.
Add the roasted cauliflower, green apple, potato (if using), and chicken stock. Bring to a simmer, cover partially, and cook until everything is very tender, 12 to 15 minutes.
Remove from heat and stir in 2 tsp (10 ml) apple cider vinegar. Blend until silky smooth with an immersion blender (or carefully in batches in a blender, venting the lid). Adjust consistency with a splash of stock or water if needed.
Return to low heat, season to taste with salt, pepper, and a touch more vinegar for a gentle tang that balances rich pork.
Toast the remaining 1/2 tsp (2.5 ml) caraway seeds in a dry skillet over medium heat until fragrant, 30 to 60 seconds, then lightly crush. Ladle soup into bowls and garnish with crème fraîche or yogurt (if using), chopped chives or parsley, and a pinch of toasted caraway.

Heat oven to 425°F. Toss cauliflower with 1 1/2 tbsp olive oil, a generous pinch of salt, and pepper. Spread on a sheet pan and roast until golden at the edges and tender, 22 to 25 minutes.
Meanwhile, warm the remaining 1 1/2 tbsp olive oil in a soup pot over medium heat. Add 1 tsp caraway seeds and toast until fragrant, about 30 seconds.
Add the leek and celery with a pinch of salt. Cook, stirring, until softened but not browned, 5 to 7 minutes. Stir in garlic and cook 1 minute.
Add the roasted cauliflower, green apple, potato (if using), and chicken stock. Bring to a simmer, cover partially, and cook until everything is very tender, 12 to 15 minutes.
Remove from heat and stir in 2 tsp apple cider vinegar. Blend until silky smooth with an immersion blender (or carefully in batches in a blender, venting the lid). Adjust consistency with a splash of stock or water if needed.
Return to low heat, season to taste with salt, pepper, and a touch more vinegar for a gentle tang that balances rich pork.
Toast the remaining 1/2 tsp caraway seeds in a dry skillet over medium heat until fragrant, 30 to 60 seconds, then lightly crush. Ladle soup into bowls and garnish with crème fraîche or yogurt (if using), chopped chives or parsley, and a pinch of toasted caraway.