Roasted & Curried Cauliflower Soup

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soup2A soup that’s easy to make, comforting, satisfying and healthy? That’s one I’ll make again and again. Roasted & Curried Cauliflower Soup checks off all those boxes. Enjoy this soup with some crusty bread and a simple salad and you have a dinner that pleases guests of all ages.

The apples are?my favorite?topping, there’s something about the sweet and tart flavors that work so well against the spicy?and savory qualities of the soup. And when the apples crisp up, they have a lightness that both brightens and lifts the meal. I also love?this soup with toasted sliced almonds, caramelized onions and of course?drumroll please? bacon crumbles (go figure). All are delicious, it’s a matter of individual taste and what you have on hand.

Pair this wine with an aromatic white wine like a dry Riesling, a Gewerztraminer or my personal wine of choice, Chaberton Siegerrebe (click here for the full report).

Roasted Cauliflower Soup
Print Recipe
Servings Prep Time
8 20 min.
Cook Time Passive Time
30 min. 30 min.
Servings Prep Time
8 20 min.
Cook Time Passive Time
30 min. 30 min.
Roasted Cauliflower Soup
Print Recipe
Servings Prep Time
8 20 min.
Cook Time Passive Time
30 min. 30 min.
Servings Prep Time
8 20 min.
Cook Time Passive Time
30 min. 30 min.
Ingredients
Servings:
Instructions
  1. Preheat oven to 400?.
  2. Place trimmed cauliflower, onion and garlic in a bag with olive oil and 2 tsp of salt, 1/2 tsp pepper and shake to coat.
  3. Place on cookie sheet lined with foil and bake for 25-30 min. or until tender and nicely browned.
  4. Heat stock, wine, water to rolling boil.
  5. Add roasted veges and spices.
  6. Reduce to medium heat and simmer for 30 min.
  7. Use immersion blender to blend until smooth.
  8. Place apple slices in a bag with oil and shake to coat.
  9. Place on foil lined cookie sheet and bake about 10 minutes at 400? until browned.
  10. Ladle into bowls, top with roasted apples and serve while hot with salad and a loaf of French bread.
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