Cauliflower & apple soup

A bowl of food on a plate 7-A-Day Recipes

Preparation and cooking time

  • Prep:5 mins
  • Cook:25 mins
  • Easy
  • Serves 8

Take two classic ingredients and whip up a light, fresh vegetarian soup to feed a crowd in style

Nutrient Unit
kcal 284
fat 13g
saturates 8g
carbs 27g
sugars 24g
fibre 7g
protein 15g
salt 1.1g

Ingredients

  • 50g butter
  • 4 onions , thinly sliced
  • 1 ½kg cauliflower (about 2 large cauliflowers), broken up into very small florets
  • 8 eating apples – 6 cored, peeled and chopped, 2 unpeeled and cut into matchsticks
  • 2 vegetable stock cubes, or gluten-free alternative, crumbled
  • 1 ½l milk
  • 8 tbsp single cream
  • olive oil , for drizzling
  • a few thyme sprigs , leaves picked
Related:
Tex-Mex beans on toast

Method

  • STEP 1

Melt the butter in a saucepan, add the onions and fry gently until softened. Add the cauliflower and diced apple and fry for 5 more mins. Add the stock cubes and milk and bring to the boil, then reduce to a simmer and cook for 5 mins, or until the cauliflower and apples are tender.

  • STEP 2
Related:
South Indian egg curry with rice & lentil pilau

Use a hand blender or liquidiser to purée the soup until smooth and season (the soup can now be chilled for up to 48 hours or frozen, just reheat to serve). Divide into bowls and swirl 1 tbsp cream in each along with a drizzle of oil. Top with the apple matchsticks and thyme.

Related:
Spiced turkey patties with fruity quinoa salad
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