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cauliflower soup

Campfire Cauliflower Soup

Serves: 4 to 6

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1 1/2 pounds cauliflower
3 leeks
2 tablespoons extra-virgin olive oil, or your choice of fat
1 large onion, roughly chopped
3 shallots, roughly chopped
4 cups chicken or vegetable broth
1/4 apple, chopped, or one carrot, diced
1 1/2 teaspoons curry powder
1 1/2 tablespoons Beautiful Briny Campfire sea salt, or more to taste
Freshly ground black pepper
1/2 cup heavy cream (optional)


Trim the cauliflower stem and leaves and cut the florets into 1-inch pieces. Set aside.

Trim the leeks and cut off the dark green part of the leaves. Roughly the chop white and light green part and rinse thoroughly.

In a large saucepan, heat the oil over medium heat. Add the leeks, onion and shallot and saute until softened. Add cauliflower, broth and apple or carrot. Turn heat to high and bring the mixture to a boil. After 3 minutes, reduce to a simmer, cover and cook 20 minutes.

Stir in the curry powder, Campfire salt and pepper, to taste. Remove from the heat and let cool for 10 minutes.

Puree mixture in a blender or with an immersion blender until smooth. If pureed in a blender, return to pot. Stir in cream and/or water if the soup is too thick. Return to high heat and cook just until the soup begins to bubble. Serve immediately, garnished with Campfire salt.

About the recipe

Cauliflower is a great platform for the warm flavors of Beautiful Briny Sea’s Campfire salt. The apple or carrot adds a bit of sweetness to the soup and you can make it vegetarian, vegan or none of the above. Your choice. Garnish the soup with a little bit of Campfire salt just before serving, or rim your soup bowl with the salt for a festive presentation.