Well, they weren’t kidding. It started snowing and sleeting last night and today is cold and dreary. It’s a great day to try a new soup! I made this soup last week, trying to do something with cauliflower that would make me like it better. Turns out this worked! It’s really delicious and easy. Cauliflower is low in saturated fat, and very low in Cholesterol. It is also a good source of thiamin, riboflavin, phosphorus and potassium, and a very good source of dietary fiber, vitamin C, vitamin K, vitamin B6, folate, pantothenic acid and manganese. (Sorry for the terrible picture quality! There’s a better picture on the original website, but my soup didn’t come out looking like theirs).
- 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
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