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Curry Cauliflower with Apples and Potatoes
A creamy vegan cauliflower soup flavored with curry powder, thickened with potatoes, and sweetened with apples.
servings: 6
total time: 45 minutes
recipe by: Rae
Ingredients
- 2 TBSP olive oil
- 1 head cauliflower, cored and cut into bite size pieces
- 1/2 yellow onion, diced
- 2 cloves garlic, chopped
- 1 TBSP curry powder
- 4 cup vegetable stock
- 1 apple peeled, cored, and chopped
- 8 oz Yukon gold potatoes peeled and chopped
- 1 1/2 tsp kosher salt
- 1/4 white pepper
- dash cayenne pepper
- 1 TBSP apple cider vinegar
- dash paprika
Directions
- Heat a Dutch oven over high heat and add the oil, cauliflower, onion, and garlic. Cook for 2-5 minutes until the onion begins to soften.
- Add the curry powder, reduce the heat to medium and cook for 30 seconds more, take care not to burn the curry powder.
- Add the stock, apples, and potatoes and bring to a boil. Add the salt and pepper.
- Cook until the potatoes are tender and easily fall apart when pierced, about 15-20 minutes.
- Puree the soup using an immersion blender or a stand blender in batches..
- Add the vinegar and taste, season with more salt and pepper or cayenne pepper if needed.
- Ladle into bowls and dust with paprika.
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