U2 can make soup


As a result of the wonderful event that is “Spring Forward”, like most I’ve managed to begin this Sunday an hour behind. It’s almost 1 and I’m still working on coffee and am barely hungry enough to think about lunch. Fortunately breakfast consisted of cereal, so that won’t be filling my tummy for too much longer and in no time my tum will start talking to me to feed it.

In addition, it’s been raining all weekend following a lovely Friday of sun where I was of course stuck indoors at work. I apparently am destined to be inside this weekend. Good thing I was up early enough yesterday to get the grocery shopping done before the rain came down! But since I’m stuck indoors with the raining pouring outside and the house quiet except for the occasional thump of music from the upstairs neighbors, I think it’s a perfect time for – you guessed it – soup!! So don’t go too far – I have a recipe in mind that I meant to make last weekend but never got around to. If you like cauliflower this won’t disappoint. I’ll try it out and report back in a jiffy!

Alright, here it is. In about 1/2 an hour time and with the help of the new U2 album playing in the background, lunch is served. As I’m writing, the soup is already beginning to add a little coziness to the increasingly horrible rain storm. It’s practically coming down in sheets, and it’s already scared the hard to scare cat into the closet. I started the soup with a recipe and ended up with an empty fridge by using random ingredients that were begging to make their journey to my tummy through soup🙂 I think they are happy with the result:




Cauliflower-Apple soup with Roasted Red Peppers & Apple Cider Reduction
Adapted from Cooking Light magazine; serves 6


1 cup apple cider
2 teaspoons olive oil
1 cup chopped onion
1 teaspoon Madras curry powder
1 teaspoon Five Spice powder
1 teaspoon chopped garlic
3-4 cups cauliflower florets (1 head)
4 cups low sodium chicken or veggie broth
1 cup beef broth (or 5 cups chicken/veggie – I ran out)
2 Gala apples, peeled, cored, chopped
handful of Shitake mushrooms, chopped
1/2 roasted red pepper, chopped
1/3 cup half and half
2 teaspoons fresh lemon juice
salt & pepper


  1. Bring cider to boil and reduce to 1/4 cup. Cool to room temp.
  2. Heat oil in Dutch oven and add onion. Saute 3 min; add spices & garlic and saute another minute. Add cauliflower, apples, broths, peppers, shrooms; bring to a boil. Cover, reduce heat, and simmer ~15 minutes or until cauliflower is tender.
  3. Remove from heat and cool 5 minutes. Blend with immersion blender until soup consistency. Add half and half, lemon juice, salt/pepper.
  4.  Ladle 1 cup servings into bowls. Drizzle cider reduction over top.

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