Cauliflower and apple soup with avo & eggs

23 August 2018 / Posted in Soups
Cauliflower and apple soup with avo & eggs

If you are only used to having cauliflower as side dish to your meals then this soup is a definitely a recipe you should try. The added flavours of apple and cinnamon make this soup even more mouth-watering. When served with a poached egg and avocado this is a well balance meal. Quick and easy to prepare, you will be enjoying this in no time.

Cauliflower and apple soup with avo & eggs


Serves 6

800 g cauliflower, cut into florets
2 large potatoes, diced
2 onions, chopped
2 Pink Lady® apples, diced
10 ml ground nutmeg
25 ml ground cumin
1,75 litres boiling water
125 ml milk
lemon juice and freshly ground black pepper to taste
2,5 - 5 ml salt
45 - 60 ml fresh Italian parsley, chopped
6 large eggs, poached or fried
2-3 ripe avocados, diced
apple chips to server (optional)


  1. Place vegetables, apples, spices and boiling water in an AMC 24 cm Gourmet High. 
  2. Heat over a medium temperature until the Visiotherm® reaches the first red area. Reduce heat to lowest setting and cook for 30 minutes or until vegetables are cooked.
  3. Remove unit from heat, and blitz soup with a stick blender until smooth. 
  4. Add milk and half of the Italian parsley to the soup. Season to taste with salt, lemon juice and pepper. Reheat soup over a low to medium temperature. 
  5. Poach or fry eggs to your preference. Spoon soup into bowls and top with an egg.
  6. Then top each bowl of soup with avocado and apple chips, garnish with remaining Italian parsley and a dusting of freshly grated nutmeg. Serve immediately. 
  • Poach eggs in warm water or use an AMC egg-poacher.


Recipe by AMC Brand Ambassdor Heleen Meyer, out of Cooking from the heart 1.