Curried Cream of Cauliflower & Apple Soup
Yield
4 servingsPrep
15 minCook
35 minReady
50 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
chicken broth
|
|
| 1 ½ | tablespoons |
butter, unsalted
|
|
| 1 | cup |
onions
chopped |
|
| 2 | tablespoons |
curry powder
|
|
| ½ | teaspoon |
saffron threads
or 2 pinches saffron powder |
*
|
| 1 | cup |
apples
peeled, split, cored and sliced, golden delicious |
|
| 4 | cups |
cauliflower florets
greens and stem discarded, head broken up into small florets |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
chicken broth
|
|
| 23 | ml |
butter, unsalted
|
|
| 237 | ml |
onions
chopped |
|
| 3E+1 | ml |
curry powder
|
|
| 2.5 | ml |
saffron threads
or 2 pinches saffron powder |
*
|
| 237 | ml |
apples
peeled, split, cored and sliced, golden delicious |
|
| 946 | ml |
cauliflower florets
greens and stem discarded, head broken up into small florets |
|
Directions
Warm the chicken stock over medium heat.
Melt the butter in a cast-iron pot over medium-low heat.
Add the onions, curry powder and saffron and sweat for 2 minutes, stirring often.
Add the sliced apple and sweat for another 5 minutes, stirring often.
Add the cauliflower and warm chicken stock and bring to a boil.
Boil until the cauliflower is tender when pierced with a knife, approximately 20 minutes.
Add the cream and cook for 3 more minutes.
Salt and pepper to taste.
Transfer the soup in batches to a blender or food processor and purée at high speed until very smooth.
Keep warm until ready to serve or refrigerate when cool and reheat just before serving.
