Cauliflower and Apple Soup

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.