It was a cool crisp fall day, and a big pot of soup was in order. There are many variations of this soup, but this one turned out scrumptious!
Ingredients:
1 large head of cauliflower, roughly chopped
2 medium brown onions, diced
1 large fuji apple, peeled and chopped
4 cups chicken stock
1/2 cup dry white wine
2 tablespoons garlic
2 tablespoons olive oil
1 tablespoon curry powder
Salt & Pepper to taste
Roughly chop the onion and toss in a pan heated with olive oil.
Let onion cook for a few minutes, until translucent.
Add garlic and curry powder and simmer for a few minutes.
Stir in apple pieces and add white wine to deglaze the pan.
Simmer until most the liquid has evaporated.
Transfer this mixture to a large soup pot.
Add cauliflower, chicken stock and salt and pepper and bring to a boil.
Cover and let simmer for 20 minutes.
When everything is nice and soft, blend with immersion blender for a few minutes until desired creaminess is achieved!
Garnish with whatever you like, sour cream, green onions, etc. I had mine plain and it was wonderful.
Serve with white cheddar dipping sandwiches for maximum deliciousness!
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