2 tablespoons olive oil 1 small onion, chopped
1/2 teaspoon kosher salt
1 medium tart apple, peeled, cored and chopped (about 1 cup)
1 tablespoon curry powder
1 clove of garlic
1 large head cauliflower, chopped (about 6 cups)
4 cups low-sodium vegetable broth (or, if you're not vegetarian, chicken broth)
1 - 2 tablespoons honey, plus more for a drizzling.
1 teaspoon vinegar (cider, rice wine, white wine)
salt and pepper to taste
Saute onion in olive oil until soft and golden in a stock pan. Add apples, curry powder and garlic and cook until curry powder is fragrant and apples soften a bit. Add cauliflower and broth, bring just to a boil. Lower heat, cover and simmer for about 20 minutes or until the cauliflower and apple are very soft. Let the soup sit for about 20 minutes for the flavors to meld. Blend until smooth. Stir in the honey and vinegar. Taste and add salt and pepper as needed.