Curry Cauliflower with Apples and Potatoes
Servings: 6
Total Time: 45 minutes
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
1. 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.
2. Add the curry powder, reduce the heat to medium and cook for 30 seconds more, take care not to burn the curry powder.
3. Add the stock, apples, and potatoes and bring to a boil. Add the salt and pepper.
4. Cook until the potatoes are tender and easily fall apart when pierced, about 15-20 minutes.
5. Puree the soup using an immersion blender or a stand blender in batches..
6. Add the vinegar and taste, season with more salt and pepper or cayenne pepper if needed.
7. Ladle into bowls and dust with paprika.
2. Add the curry powder, reduce the heat to medium and cook for 30 seconds more, take care not to burn the curry powder.
3. Add the stock, apples, and potatoes and bring to a boil. Add the salt and pepper.
4. Cook until the potatoes are tender and easily fall apart when pierced, about 15-20 minutes.
5. Puree the soup using an immersion blender or a stand blender in batches..
6. Add the vinegar and taste, season with more salt and pepper or cayenne pepper if needed.
7. Ladle into bowls and dust with paprika.
