This recipe is inspired by Mulligatawny soup, but uses cauliflower as the main vegetable. Making the most of the fall harvest, this recipe is an interesting way to make use of the abundance seasonal apples that occur every autumn in Canada.
Needed for this Recipe:
•1 large cauliflower, chopped into florets
•1 onion, peeled and diced
•1 garlic clove, crushed or zested
•1 T harissa olive oil
•1 T honey ginger balsamic
•1 T curry powder
•1 liter chicken broth
•4 large peeled and grated sour apples
•salt and pepper to taste
Sauté the cauliflower, onion and garlic in Harissa olive oil for 2-3 minutes until onions and garlic ae softened. Add curry powder, sprinkling it over the vegetables, then sauté another minute.
Add chicken broth and Honey Ginger Balsamic. Bring to a boil, then let simmer until all vegetables are softened (about 20 minutes). Add grated apples. Bring to a boil, then simmer another 5 minutes.
Let soup cool, then working in batches, blend the soup until smooth and creamy. Salt and pepper to taste.