Curry Cauliflower Soup

Name: Curry Cauliflower Soup
Ingredients: 3 tablespoons margarine; 1 onion; 1 tablespoon curry; 3 grated apples; 1 head cauliflower, separated into small florets; 6 cups vegetable broth; 2 tablespoons chopped parsley; 3 teaspoons grated ginger; salt, pepper, and nutmeg to taste

9 ingredients

8 steps

Ingredients

3 tablespoons margarine
1 onion
1 tablespoon curry
3 grated apples
1 head cauliflower, separated into small florets
6 cups vegetable broth
2 tablespoons chopped parsley
3 teaspoons grated ginger
salt, pepper, and nutmeg to taste

Directions

1

peel and grate the apples and set aside. Grate the ginger (if desired) and set aside with the apples. Separate the head of cauliflower into small florets and set aside.
2

Finely chop the onion.
3

Melt the margarine into a large soup pot, at somewhere between low and medium heat. When the butter is melted, add the curry and the onions, and cook for about 2 minutes.
4

Add the grated apples, ginger, cauliflower, parsley, salt, pepper, and nutmeg. I eyeball the nutmeg -- I'm a big fan of nutmeg so I add probably about 1 tbsp, but if you aren't too keen on nutmeg then I obviously wouldn't add as much.
5

Cook for about 15 minutes, stirring regularly.
6

After 15 minutes, add the vegetable broth . Let this sit on the stove at a soft boil for about 20-30 minutes, or until the cauliflower gets soft.
7

Puree the soup with a blender. Taste test the final product, and feel free to stir in some more curry or nutmeg if you desire!
8

This puree also makes a very good sauce on a baked potato.