The weather appears to have changed overnight and as such, so have my eating habits.
I’m already thinking of pumpkin spice lattes, crumble with custard and big, hearty stews.
So it comes as no surprise that this cauliflower and apple soup has stepped in as my lunch a la mode. It’s creamy, it’s comforting and it has a distinctly autumnal feel to it.
It’ a vegetarian recipe, but can easily be made vegan by using oat, almond or soy milk instead of diary milk. And I would recommend using a hand blender to liquidise the soup if you have one; it makes life much easier. If you don’t, you’ll just find that you have to liquidise it in small batches in the blender to achieve the right consistency.
And don’t scrimp on the toppings – drizzle a good glug of olive oil over the top and sprinkle on some thyme leaves or snipped chives. You can even top it with some grated apple or a swirl of pouring cream if you like too.
Oh, and don’t forget to buy a nice crusty baguette to mop it up with.
Creamy Cauliflower and Apple Soup
6
servings15
minutes15
minutesIngredients
1/2 stick (50g) butter
3 onions, thinly sliced
2 large cauliflower, chopped into small florets
6 apples, peeled, with cores removed, then chopped
2 vegetable stock cubes
53 fl oz (1 1/2 litres) milk
Directions
- Melt the butter in a large pan and then add the onions and fry until softened and golden.
- Add the cauliflower and apple, then fry for a further 5 minutes.
- Add the milk and the crumbled stock cubes and bring to the boil. Reduce to a simmer and cook for another 10 minutes, until the apples and cauliflower are soft and tender.
- Use a hand blender to puree the soup until smooth (or transfer the soup in batches into a stand blender and pulse).
- Divide into bowl and top with a drizzle of olive oil and some herbs (as well as some apple and cream, if desired).
Notes
- You can use any type of cooking apple in this recipe – I used small red apples.
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