Cauliflower Apple Soup with Caramelized Onions
November 12, 2014 § Leave a comment
I am an avid apple eater, and my preferred way to consume apples, especially good fall apples from the farmers market, is just plain old sliced, as is. Sure, I love apple pie and have been meaning to make this apple butter for ages, but I am often hesitant to turn my apple stash into anything else because it means fewer to eat for breakfast, lunch, snack, etc.
However, I deem this soup worthy. The apples add a touch of sweetness and texture to the soup, without being overpowering. Sam hit the nail on the head when he said this soup tastes like a latke with apple sauce!
I love pureed soups, but I find they often need good toppings to keep them interesting. Here I added caramelized onions (leftover from this pizza), which makes it a bit reminiscent of french onion soup! Pesto and yogurt would also be delicious swirled into each bowl before serving.
With only five ingredients plus spices, this soup is a weeknight winner.
Cauliflower Apple Soup
- 1 large head cauliflower
- 3 large apples (I used Suncrisps and Jonagolds from the farmers market; the original recipe recommends Golden Delicious or McIntosh)
- 2 tablespoons olive oil
- 2 large onions
- 6 cups broth (vegetable or chicken)
- salt and pepper to taste
- pesto or yogurt (for topping the soup)
- Separate the florets from the stalks, and chop the stalks into 1-inch pieces.
- Peel and core the apples and cut into 1-inch pieces.
- Dice one of the onions.
- Add the olive oil to a large soup pot and heat over medium heat. Add the apples and diced onion. Cook for about 6 minutes.
- Add the cauliflower stalks and broth. Bring to a boil, then reduce to a simmer and cover. Simmer the soup for 20 minutes.
- While the soup is simmering, cut the second onion into large rings.
- Heat a tablespoon of olive oil in a pan over medium heat, add the onion slices and stir to coat in the olive oil.
- Reduce the heat to low and cook the onions until caramelized, stirring occasionally. For me this took about 30 minutes.
- After the soup has simmered for 20 minutes, add the cauliflower florets and simmer for another 10-12 minutes.
- Remove from heat and puree with an immersion blender or transfer to a regular blender and puree.
- Season with salt and pepper, and top with caramelized onions and a dollop of pesto or yogurt.