Curried Cauliflower and Apple Soup

September 21, 2012 by Leanne Vogel August 15, 2014

Curried vegan soup made creamy with pureed cauliflower, made sweet with fresh apples and topped off with crunchy chickpeas.

Ingredients

• 1 tablespoon virgin coconut oil
• 1 large yellow onion, roughly chopped
• 3 garlic cloves, smashed and peeled
• 3 teaspoons Homemade Curry Powder
• 1 tablespoon chopped fresh ginger
• ¼ teaspoon ground cinnamon
• 5 cups cauliflower florets
• 1 1/2 cup chopped apples (I used a mixture of McIntosh and Spartan)
• 6 cups gluten-free vegetable broth
• ¼ teaspoon sea salt
• 1 batch of Curried Chickpeas

Instructions

1. Heat oil in a large saucepan on medium heat. Add chopped onion and garlic. Cook for approximately 4 minutes, until soft and rotate frequently.
2. Add curry powder, ginger and cinnamon. Continue cooking for another 1 minute.
3. Add remaining ingredients. Cover and bring to a boil. Reduce heat to low and simmer for 20 minutes.
4. Remove from heat and puree using an inversion blender, food processor or blender.
5. Serve hot with optional topping of Curried Chickpeas and a couple of pieces of apples coated with a pinch of curry powder.

Nutrition Information Per Serving