Recipe by Wish I Could Cook
This soup's secret ingredient -- an apple -- lends a touch of tangy sweetness that complements the curry's spice. It's low calorie, high fiber and delicious. Published in the January 2009 issue of Vegetarian Times.
Top Review by Mindelicious
This was a very different dish for our house; however, it went over really well! DH was very apprehensive about this one but gave in and thought it was tasty, light, well balanced, and had subtle tasty flavors (tasty is his favorite word to describe food :) ). I was going to serve it with a couple slices of cauliflower on top but forgot when I was chopping them up so just threw a couple sauteed onions on there. Have to agree with Magpie Diner - the agave & vinegar really developed the flavor on this one. Thanks so much WICC!! Recipenap'd for Veggie Swap 23!
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 1 tart apple, peeled, cored, chopped
- 1 tablespoon curry powder
- 1 garlic clove
- 6 cups cauliflower, chopped (1 large head)
- 4 cups vegetable broth
- 1 teaspoon honey or 1 teaspoon agave nectar
- 1 teaspoon rice wine vinegar
Directions See How It's Made
- Saute onions in oil in large stock pot for 5-7 minutes or until soft and golden.
- Add apple, curry powder and garlic and cook 2 minutes more or until curry powder turns deep yellow.
- 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 (or agave nectar) and vinegar. Season with salt to taste.
- Reheat or serve cool.