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Cauliflower and Apple Soup
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Cuisine Type: North American
Freezable:  Yes
Ingredients:
  • 2 leek, halved lengthwise, then cut crosswise into 1/4" thick slices (~2 cups)
  • 1 tsp butter, unsalted
  • 1 tbsp water
  • 12 oz cauliflower florets, frozen, cored and cut into 1" pieces, reserving 4 for garnish (~2 1/2 cups)
  • 8 oz apple, red, peeled, cored and chopped (~1 3/4 cups)
  • 1 onion, yellow, diced (~2/3 cup)
  • 1 clove garlic, minced (~1 tsp)
  • 3/4 tsp coriander, ground
  • 1 tsp curry powder, hot
  • 1 3/4 cups chicken broth, canned, low sodium
  • 1 1/4 cups milk, 2%
  • 1/2 tsp salt, sea
  • 1/4 tsp pepper, black freshly ground
  • 2 tbsp water
Instructions:
  1. Prep
    1. Wash leek slices in a bowl of cold water, agitating, then lift out and pat dry.
  2. Cooking
    1. Melt butter with water in a pot over medium heat.
    2. Add cauliflower, leek, apples, onion and garlic and cook, uncovered, stirring occasionally, until cauliflower begins to soften (do allow to brown), about 5 minutes.
    3. Add coriander and curry powder and cook, stirring, 1 minute.
    4. Add broth, milk, salt, and pepper and bring to a simmer, stirring occasionally.
    5. Reduce heat and gently simmer, covered, stirring occasionally, until cauliflower is very tender, 15 to 20 minutes.
    6. Puree soup in 2 batches in a blender (use caution when blending hot liquids) until very smooth.
    7. Place the reserved cauliflower florets in a microwavable dish along with the water.
    8. Cover with plastic wrap and microwave for 1 minute until soft.
    9. Serve soup with cauliflower florets as garnish.
Nutritional Facts
Nutrient (per serving)% DV
Calories 1477%
Total Fat 3g5%
    Saturated Fat 2g8%
    Trans Fat 0g--
Cholesterol 9mg3%
Sodium 600mg25%
Total Carbohydrate 26g9%
    Dietary Fiber 5g19%
    Sugars 15g--
Protein 7g14%
Vitamin A 962iu19%
Vitamin C 52mg87%
Calcium 159mg16%
Iron 2mg12%