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Curried Cauliflower Soup with Apples & Red Pepper Purée

Yields1 Serving

 olive or canola oil, for cooking
 1 onion, chopped
 2 garlic cloves, sliced
 1 tsp. - 1 Tbsp. curry paste (optional)
 1 large cauliflower, roughly chopped or separated into florets
 1 apple, peeled and chopped (or try a pear)
 1 L chicken or vegetable stock (or half stock, half orange juice)
 1/4-1/2 cup half & half
 salt & pepper
Red Pepper Puree (optional)
 1-2 red bell peppers, seeded and chopped
 1/4 cup tomato juice or V-8
1

Heat a drizzle of oil in a largish pot and sauté the onion until soft; add the garlic and curry paste and cook for another minute or two. Add the cauliflower, apple and chicken stock, plus a little water if it needs it to barely cover the cauliflower, and bring to a simmer.

2

Reduce heat and simmer for about 15 minutes, until the cauliflower is very tender.

3

Remove from heat and purée with a hand-held immersion blender, right in the pot (or do it in batches in the blender); add the cream and season with salt and pepper to taste.