Cauliflower makes an elegant, versatile soup when paired with warm curry, sweet apple and a bright mango yogurt drizzle. This version is satisfying enough for a light lunch entree, yet refined enough to serve as a first course.

Apple and cauliflower cook down beautifully in vegetable or chicken stock, then blend into a silky puree without the need for cream. Choose a balanced, aromatic curry powder, mild or spicy depending on your preference, and add a splash of hot sauce if you want a livelier finish.

The mango yogurt drizzle adds a distinct sweet-savory layer, while crumbled papadums bring a crisp, unexpected garnish. Together, they give the soup color, texture and a polished finish.

Curried Cauliflower Apple Soup with Mango Yogurt Drizzle

Serves 4 to 6

For the mango yogurt drizzle:

1/2 cup plain yogurt

1 tablespoon mango chutney

1 teaspoon curry powder

Salt and white pepper

For the soup:

2 tablespoons olive oil

1 medium onion, sliced

1 carrot, peeled and sliced

1 celery stalk, sliced

2 tablespoons good quality curry powder

3 garlic cloves, minced

2 pounds cauliflower florets, cleaned

1 apple such as Pink Lady, Envy or Cosmic Crisp, peeled, cored and coarsely chopped

6 cups vegetable or chicken stock

Salt and white pepper to taste

To garnish:

Papadums, crumbled

Parsley sprigs

1. Make the mango yogurt drizzle. In a small bowl, combine the yogurt, chutney, curry powder, salt and pepper until well blended. Add 1 tablespoon water, or enough to reach a drizzling consistency. Cover and refrigerate until serving.

2. In a medium soup pot, heat the olive oil over medium-high heat. Add the onion, carrot and celery and sauté for 5 to 7 minutes, stirring occasionally, until softened and very lightly colored. Lower the heat to medium, add the curry powder and stir for 1 minute. Add the garlic and saute for another minute, taking care not to burn it.

3. Using an immersion blender, puree the soup until creamy and smooth. Season with salt and white pepper, whisk to incorporate and taste for seasoning.

4. Add the cauliflower, apple and stock and bring to a boil. Reduce the heat to medium, cover and cook for 20 to 25 minutes, or until the cauliflower and apple are soft. Remove from the heat.

5. To serve: Reheat the soup. Ladle the soup into shallow soup bowls. Drizzle with the mango yogurt sauce, sprinkle with crumbled papadums and finish with parsley sprigs. Serve immediately, with the remaining sauce on the side.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2026 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.