Curried Cauliflower Soup

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This soup's secret ingredient—an apple—lends a touch of tangy sweetness that complements the curry’s spice. Letting the soup cool 20 minutes before blending helps deepen the flavors.

  • servingServings

Ingredients

  • 2 Tbs. olive oil
  • 1 small onion, chopped (1 cup)
  • 1 medium tart apple, such as Granny Smith, peeled, cored, and coarsely chopped (1 cup)
  • 1 Tbs. curry powder
  • 1 clove garlic, sliced (1 tsp.)
  • 1 large head cauliflower, chopped into 1-inch pieces (6 cups)
  • 4 cups low-sodium vegetable broth
  • 1 tsp. honey or agave nectar
  • 1 tsp. rice wine vinegar

Preparation

1. Heat oil in large pot over medium-high heat. Add onion, and sauté 5 to 7 minutes, or until soft and golden. Stir in apple, curry powder, and garlic, and cook 2 minutes more, or until curry powder turns deep yellow.

2. Add cauliflower and vegetable broth, and bring to a simmer. Cover, reduce heat to medium-low, and simmer 20 minutes. Cool 20 minutes, then blend in food processor or blender until smooth. Stir in honey and vinegar, and season with salt, if desired.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 104
  • Carbohydrate Content: 14 g
  • Fat Content: 5 g
  • Fiber Content: 4 g
  • Protein Content: 2 g
  • Sodium Content: 304 mg
  • Sugar Content: 8 g