Simple Cauliflower Soup with Cranberry Onion Chutney

Yield: Serves 4

Recipe by Dan Clapson


1 head cauliflower, loosely chopped

1 small celery root, peeled and 1 cm cubed (approximately 2 ½ cups)

4 cups (1 L) chicken stock

2 cloves garlic

1 tsp garlic powder

1 tsp ground coriander seed

salt and pepper

For Chutney:

1 cup dried cranberries

¼ yellow onion, thinly sliced

¼ cup (60 mL) water

1 Tbs red wine vinegar

1 Tbs lemon juice

2 tsp ground black pepper

1 tsp salt


  1. Place the first 4 soup ingredients in a medium pot. Bring to a boil on medium-high heat. Reduce to medium heat and let simmer, uncovered, for 15 minutes.
  2. Puree contents of pot until very smooth either using an immersion blender or standard blender with a heat-safe pitcher. Add in remaining spices and let soup continue to cook for another 30 minutes, stirring occasionally. Season to taste with salt and pepper before serving.
  3. For the Chutney:
  4. Combine all ingredients in a small pan. Bring to a simmer on medium-high heat and let cook for 10 minutes. Use a food processor or magic bullet to lightly purée the cranberry mixture. Will keep in the refrigerator for up to 1 week.
  5. To serve
  6. Ladle soup into bowls and top with a spoonful or two of the cranberry onion chutney.

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