I found the Curry Cauliflower and Apple Soup recipe
on Ziplist. Turned out to be one of my
favorite soups. I think it tastes good hot or cold. I made some
changes to the recipe. Since I have arthritis and my hands don't always
work the way I want them to, I bought pre chopped garlic in a jar. I
didn't peel the apples, just cored them, diced them and added them to the soup
with the peel on. I don't add the walnuts. I added just water, no
wine. Although, I think chilled white wine would probably be yummy to
drink with the soup. I’m sure
yummy is not the correct word to use with white wine pairings, but I like the
word. I didn't add sea salt or freshly ground pepper. I usually
freeze this soup in single-serving size containers for a "grab and
go" lunch or a quick dinner.
Cauliflower & Apple Soup
2
tablespoons Olive or Coconut Oil
2
cups chopped Sweet Onions (such as Vidalia)
4
cups coarsely chopped organic cauliflower florets (1 head or 1.5 lbs)
2
cloves garlic, chopped
2
cups peeled, cored and diced apples
1
cup chopped walnuts
1
teaspoon curry powder
1/2
teaspoon ground turmeric
1
(32 oz) carton organic vegetable stock
2
cups water, or 1 cup water & 1 cup white wine
1
tablespoon agave nectar
1
cup chopped fresh cilantro
sea
salt & freshly ground pepper
Heat the oil in a 3-4 quart stockpot over medium-high heat and add the onions and cauliflower. Saute until the onion is soft and
cauliflower is crisp-tender. Add the garlic, apples, walnuts, curry powder, and
turmeric and continue to cook for 4-5 minutes. Add the vegetable stock, water
(and wine, if using), agave nectar, and cilantro. Lower the head to medium-low
and simmer until the vegetables are fork tender. Add the salt and pepper to
taste and serve. Add more salt and pepper then you think.
