Cauliflower and Arctic® Granny Soup

Name: Cauliflower and Arctic® Granny Soup
Prep time: PT10minsM
Total time: PT10minsM
Yield: 6
Ingredients: 3 tablespoons extra-virgin olive oil, plus additional for drizzling 3 Arctic ® Granny apples, diced 1 large onion, finely chopped 2 cloves garlic, minced 3/4 teaspoon grated fresh ginger 2 teaspoons curry powder 1/4 teaspoon saffron threads 1 medium head cauliflower, greens and stem removed and cut into florets 2 teaspoons coarse salt 1 quart vegetable or chicken broth ¼ cup heavy cream Aleppo pepper Chopped parsley

August 12, 2020

Main Dishes

Cauliflower and Arctic® Granny Soup

As the temperatures gets chillier the desire for comfort food always seems to kick in. Nothing warms the soul more than a creamy bowl of soup after a day of being out in the crisp, cool air. Soups are a great way to incorporate some extra fruits and veggies into your diet, along with some unexpected but delicious flavours. This Cauliflower and Arctic^® Granny Soup is so good you’ll find yourself starting to wish for cooler weather. Enjoy!

Prep time:

10mins

Cook time:

10mins

Total time:

20mins

DIRECTIONS

Heat 1 tablespoon oil over medium-high heat in a large saucepan. Add the apples and cook until softened, about 3 minutes. Remove to a bowl. Add the remaining oil and the onion, garlic and ginger and cook until onion is softened, about 5 minutes. Add the curry and saffron and cook 1 minute longer. Add the cauliflower, half the apples, salt and broth and bring to a boil. Simmer until cauliflower is tender, about 12-15 minutes. Stir in the heavy cream and Aleppo pepper and simmer 5 minutes longer.
Puree with an immersion blender or transfer to a blender and blend in batches. If very thick, add additional broth or water. Taste for seasoning and serve topped with the remaining apples, a drizzle of olive oil and a sprinkling of parsley and Aleppo pepper.

Ingredients

3 tablespoons extra-virgin olive oil, plus additional for drizzling
3 Arctic^® Granny apples, diced
1 large onion, finely chopped
2 cloves garlic, minced
3/4 teaspoon grated fresh ginger
2 teaspoons curry powder
1/4 teaspoon saffron threads
1 medium head cauliflower, greens and stem removed and cut into florets
2 teaspoons coarse salt
1 quart vegetable or chicken broth
¼ cup heavy cream
Aleppo pepper
Chopped parsley

Serves:

6

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