‘Tis the season for soups! This one is bursting with fiber, vitamins and flavor. And it is definitely on repeat at the Wolman home!!
2 ribs celery
1 head cauliflower
2 teaspoons olive oil
1 large onion, coarsely chopped
1 large Granny Smith apple, with skin, cored, cut into 1/2 inch pieces
1 teaspoons curry powder
1/2 cup dry white wine
5 sprigs of thyme
1 bay leaf
6 cups low sodium chicken or vegetable stock
1/2 granny apple with skin cut into 1/4 inch pieces
6 cilantro or parsley leaves
Split each rib of celery down the center, lengthwise. Chop into 1/2 inch pieces. Set aside.
Cut the cauliflower in half and remove the core. Pull into florets. Reserve 1 cup small florets for garnish and pull these apart into tiny florets. Set aside.
Heat the olive oil in a large soup pot over medium heat. Add the celery and onion. Cook together for 4-5 minutes, until shiny and translucent. Make sure not to get any color on the onion; if it starts to brown, lower the heat.
Add the apple and sauté for 5 minutes longer. Add the curry powder and wine. Cook for 2 minutes to cool off some of the alcohol. Add the cauliflower, reserving tiny florets for garnish. Add the whole sprigs of thyme, bay leaf and stock.
Simmer for 20 minutes or until the cauliflower is tender. Remove the thyme sprigs and bay leaf and discard.
Meanwhile, prepare the garnish. Place the small pieces of apple into a bowl ad cover with water and the juice of the lemon.
Bring a small pot of water to a boil. Add the reserved cauliflower and cook until soft.
Carefully transfer the soup in batches to a blender or food processor. Purée the soup until the soup is velvety smooth.
Drain the water from the apples and drain the cauliflower. Ladle the soup into bowls and garnish with a small mound of apple and cauliflower. Finish each bowl with a cilantro or parsley leaf.