When you have plentiful vegetables and are not sure what to do with them, soup is the answer. Easy to make and endlessly adaptable to what you have available.
Cauliflower And Apple Soup
That is how I came to make this delicious Cauliflower And Apple soup. I still had a pile of apples from the Harvest Walk and was looking for apple glut recipes, to use them up.
After writing up several dessert recipes for apples, I am exploring some savoury apple recipes, the first of which was Anne’s Sausage With Apples In Cider
I have a wonderful recipe for Apple and Parsnip soup, but parsnips are not quite in season yet, and I do like to keep my recipes seasonal.
Cauliflowers are coming back into my local food shop again so I am already considering further recipes for cauliflower recipes besides the Cauliflower Pilau recipe. I am especially keen to find good cauliflower recipes as it has been shown there has been a drop in popularity for the poor old cauliflower in recent times. What better then, to try Cauliflower and Apple soup? I had a hunch it would work and I was right, at least in my opinion.
It also bears out my theory, that really soup can be made from anything, so long as you work with ingredients and flavours that you think work together.
Soup is an easy way to use up tired or leftover vegetables, or a plentiful harvest, resulting in a delicious, warming autumnal lunch, served with crusty bread
Perfect Use of Leftovers
Soup is always a great way to use up any leftover vegetables, or indeed gluts of vegetables you are unsure what to do with or veggies that are beginning to wilt. You may find you can take advantage of any special offers on vegetables past their best at your local greengrocers. Use spices and flavourings to enhance your soup, and a sprinkle of cheese or a swirl of cream can add a luxurious extra!
Potato makes a good thickener and I would almost always use an onion and some garlic as a base. Stock, rather than plain water, is a good idea to provide basic seasoning and underlying flavour. But even that is simply a guide to be followed if you wish.
All you need to make good soup are some vegetables and a large saucepan. A liquidiser or food processor is useful, especially if you prefer smooth soups, but a sieve will often work just as well. I am certainly unconvinced by soup making machines, not that I have ever used one. It seems that after you have done the initial chopping and frying – for which you will still need a large saucepan, you can transfer all the ingredients to the soup maker to do the bringing to the boil and simmering, rather than doing it in the pan. The soup maker will then liquidise to your required consistency. I do not think that warrants the £120 price tag since barring possibly saving a little stirring, there is little advantage. However if anyone out the has a soup maker and wouldn’t make soup without it, please do feel free to contradict me!
The Whole Cauliflower
I used a small whole cauliflower in this recipe. Remember you can use the thicker stalks as they soften in the cooking and then puree well. You can even add some of the leaves in too. If you have a large cauliflower, you may wish to use half. I also used two large eating apples. Just one of the very large Bramley apples would probably be enough.
Adjust the amount of curry powder you use according to taste an the type of curry powder you use. I used a ‘medium’ blend.
Cauliflower And Apple Soup
- 2 tablespoons olive oil
- 1 onion, peeled and chopped
- 2 garlic cloves peeled and sliced
- 1 small cauliflower, chopped
- 2 medium sized apples, peeled and sliced
- 750ml vegetable stock
- 2 teaspoons curry powder
- 2 dessertspoon double cream
- Heat the oil in a heavy bottomed saucepan
- Fry the onion until soft
- Add the garlic cloves
- Add the chopped cauliflower
- Add the apples
- Stir an cook for a few minutes
- Add the stock and curry powder
- Bring to the boil and then turn the heat down to simmer
- Simmer gently for about 25 minutes, stirring occasionally
- Check that all the vegetables are soft before transferring to the liquidiser or seive
- Keep some of the mixture back if you prefer a chunkier soup
- Liquidise the soup and return to the pan to reheat
- Place into individual bowls
- Put a swirl of cream in each bowl (optional)
- Serve with your best (ideally home made!) crusty bread
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