This soup is a nice change to what I am use to. The key ingredient is the apple to complement the curry’s spice. The key is letting the soup cool for 20 mins before blending, it helps deepen the flavors. This is a nourishing soup that is very light. I love the uniqueness of this soup. The cauliflower is awesome in this too and I love how versatile it can be. Enjoy!
Try all my Moni Soups!
Serves 6
2 tbs olive oil, or coconut oil is great too
1 small onion, chopped (1 cup)
1 med tart apple, peeled, cored, and chopped (1 cup)
1 tbs curry powder
1 clove garlic, sliced
1 large cauliflower, chopped (6 cups)
4 cups low-sodium vegetable
1 tsp honey
1 tsp rice vinegar
1. Heat oil in large pot over med-high heat. Add onion, ans saute 5-7 mins, or until soft and golden. Stir in apple, curry powder, and garlic, and cook 2 mins more or until curry powder tuns deep yellow.
2. Add cauliflower and vegetable broth, and bring to a simmer. Cover, reduce heat to med-low, and simmer 20 mins. Cool 20 mins, then blend in food processor. Stir in honey and vinegar, and season with salt, if desired. Enjoy!
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