‘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 of celery
- 1 head of cauliflower
- 2 teaspoons of olive oil
- 1 large onion, coarsely chopped
- 1 large Granny Smith apple, with skin, cored, cut into 1/2 inch pieces
- 1 teaspoon of curry powder
- 1/2 cup of dry white wine
- 5 sprigs of thyme
- 1 bay leaf
- 6 cups of low sodium chicken or vegetable stock
- 1/2 granny apple with skin cut into 1/4 inch pieces
- 1 lemon
- 6 cilantro or parsley leaves
- Split each rib of the celery down the center, lengthwise. Chop into 1/2 inch pieces. Set aside.
- Cut the cauliflower in half and remove the core. Pull into the florets. Reserve 1 cup of 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 then discard.
- Meanwhile, prepare the garnish. Place the small pieces of apple into a bowl and 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.