This gently spiced, velvety soup brings together the sweetness of Granny Smith apple and the earthy comfort of cauliflower. A touch of curry powder adds warmth without overwhelming the delicate flavors, making this a perfect cool-weather soup. Serve it as a light lunch, a first course, or a cozy make-ahead meal for busy weeks.
INGREDIENTS:
1 onion, chopped
1 clove garlic, minced
1/2 teaspoon curry powder
1 1/2 tablespoons butter, unsalted
1 large Granny Smith apple, peeled, cored, and chopped
4 cups cauliflower florets (or substitute potatoes)
1 1/2 cups chicken stock or vegetable stock
1 cup water
1/4 cup cream
Salt and pepper, to taste
METHOD:
In a large saucepan, melt the butter over moderately low heat. Add the onion, garlic, and curry powder. Cook, stirring occasionally, until the onion is softened and fragrant.
Add the chopped Granny Smith apple. Stir in the cauliflower florets, stock, and water. Bring to a simmer, cover, and cook 15–20 minutes, or until the cauliflower is very tender.
Purée the soup in batches in a blender or food processor until completely smooth. Transfer the puréed soup back to the saucepan. Stir in the cream and season with salt and pepper. Warm gently over low heat until hot, but do not boil.
SERVING SUGGESTIONS:
- Top with toasted walnuts or almonds for crunch.
- Drizzle with a little olive oil or melted butter before serving.
- Add a spoonful of Greek yogurt or crème fraîche.
- Serve with a grilled cheese sandwich or warm flatbread.
- Garnish with chopped chives, cilantro, or microgreens.
YIELD: 4 servings
