Curried Maple Cauliflower Apple Soup

“Winter is an etching, spring a watercolor, summer an oil painting and Autumn a mosaïc of them all.”  Stanley Horowitz

Fall is the start to soup season!  I love creamy purées of vegetable soups, full of immune boosting ingredients.  This curried cauliflower is not the prettiest color but it is creamy, flavorful with lovely curry and cinnamon spices. The bitterness of cruciferous cauliflower is countered  with the sweetness of apple and maple syrup.  M M good!

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Curried Cauliflower Apple Soup

1 whole cauliflower, stem and leaves removed, cut into florets

1 yellow onion, peeled and roughly chopped

2 T olive oil

3 garlic cloves, minced

2 c of Honey Crisp apple, peeled and chopped

6 c chicken stock

2 t curry powder

1/2 t cinnamon

1/2 t pepper

1/2 t salt

1/4 c maple syrup

1/2 c heavy cream

Toppings:  1/2 an apple, peeled and chopped in small pieces tossed in a pinch of curry powder

flat leaf parsley or chives, chopped finely

In a large pot, heat oil and cook onion until it is soft and translucent, about 5 minutes.  Add the garlic, curry and cinnamon and cook another minute.  Add the cauliflower florets, apples, broth, salt and pepper.  Bring to a boil, cover, lower heat and simmer about an hour.  Cool slightly and purée until super smooth in a blender or with an immersion blender.  Stir in the cream and maple syrup.  Taste and adjust seasonings, including more maple syrup.   Top with some slivered apple pieces tossed in a bit of curry powder and chopped parsley or chives.

October Gold, Franklin Carmichael, 1922, Canadian Group of Seven

October Gold, Franklin Carmichael, 1922, Canadian Group of Seven
“It is imperative that the artist reveal through the medium in which he is happiest, what he sees, thinks and feels about his surroundings.” – Franklin Carmichael.”

14 thoughts on “Curried Maple Cauliflower Apple Soup

  1. Pingback: All About Apples | French Gardener Dishes

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