Cauliflower Apple Soup with Caramelized Onions

November 12, 2014 § Leave a comment

cauliflower apple soup with caramelized onions

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.

cauliflower apple soup ingredients

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!

chopped cauliflower and apples

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

Adapted from Blue Kale Road‘s recipe on Food52

  • 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)
  1. Separate the florets from the stalks, and chop the stalks into 1-inch pieces.
  2. Peel and core the apples and cut into 1-inch pieces.
  3. Dice one of the onions.
  4. 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.
  5. Add the cauliflower stalks and broth. Bring to a boil, then reduce to a simmer and cover. Simmer the soup for 20 minutes.
  6. While the soup is simmering, cut the second onion into large rings.
  7. Heat a tablespoon of olive oil in a pan over medium heat, add the onion slices and stir to coat in the olive oil.
  8. Reduce the heat to low and cook the onions until caramelized, stirring occasionally. For me this took about 30 minutes.
  9. After the soup has simmered for 20 minutes, add the cauliflower florets and simmer for another 10-12 minutes.
  10. Remove from heat and puree with an immersion blender or transfer to a regular blender and puree.
  11. Season with salt and pepper, and top with caramelized onions and a dollop of pesto or  yogurt.

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