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Photo of Cauliflower and apple soup by WW

Cauliflower and apple soup

2 - 4
PersonalPoints™ per serving
Total Time
40 min
10 min
30 min
Convenience is key! Make a large batch of this creamy cauliflower soup with a sweet freshness of apple soup. It will a freeze well for up to 3 months.


Olive oil

1 tsp

Brown onion

1 medium, finely chopped


1 clove(s), crushed


1500 g, (1 head) cut into floret

Green apple, unpeeled

2 medium, Granny Smith, coarsely chopped

Vegetable stock cube

2 individual, to make 1L (4 cups) liquid stock

Light thickened cream

¼ cup(s), (60ml)

Fresh chives

1 tbs, finely chopped


  1. Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant.
  2. Add cauliflower, apple and liquid stock and bring to the boil. Reduce heat and simmer, covered, for 20 minutes or until cauliflower and apple are tender.
  3. Blend soup using a stick blender or food processor until smooth. Stir in cream, Season with salt and pepper. Serve sprinkled with chives.


SERVING SUGGESTION: Toasted wholegrain bread. TIP: Store leftovers (without cream or chives) in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. For gluten free, serve with gluten-free bread.