Curried Cauliflower Soup with Apples

Steps to make Curried Cauliflower Soup with Apples

1. 1

   Cook onions and garlic

   4
   

   In a large soup pot over medium heat, heat 2 tablespoons extra-virgin olive oil. Add 1 roughly chopped onion and 3 smashed garlic cloves. Cook, stirring occasionally, until soft, about 4 minutes.

2. 2

   Add spices

   2
   

   Add 2 teaspoons curry powder and ½ teaspoon cinnamon and cook, stirring, until fragrant, about 2 minutes.

3. 3

   Add cauliflower, apples, broth, and salt and pepper

   3
   

   Add the cauliflower florets, 1 chopped apple, 6 cups low-sodium chicken broth, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Bring to a boil.

4. 4

   Simmer

   20
   

   Once at a boil, reduce the heat to a simmer. Cover the pot with a lid and cook until the cauliflower is tender, 20 minutes.

5. 5

   Puree

   2
   

   Use an immersion blender or a food processor to purée the soup until completely smooth.

6. 6

   Add honey and heavy cream

   2
   

   Stir in 2 tablespoons honey and ⅓ cup heavy cream. Bring the soup to a simmer. Taste and adjust for salt, pepper and honey. Keep the soup warm while preparing the garnish.

7. 7

   Prepare curried apple garnish

   1
   

   Mix 1 diced apple with a heaping ¼ teaspoon curry powder.

8. 8

   Serve
   

   Ladle the soup among bowls and garnish with a spoonful of curried apples. To freeze, leave out the heavy cream and transfer the soup to a freezer-safe container. Freeze for up to 3 months. To serve, defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat. Then add the heavy cream and let heat through before serving.