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.
Cauliflower-Apple soup with Roasted Red Peppers & Apple Cider ReductionAdapted from Cooking Light magazine; serves 6
ingredients1 cup apple cider2 teaspoons olive oil1 cup chopped onion1 teaspoon Madras curry powder1 teaspoon Five Spice powder1 teaspoon chopped garlic3-4 cups cauliflower florets (1 head)4 cups low sodium chicken or veggie broth1 cup beef broth (or 5 cups chicken/veggie – I ran out)2 Gala apples, peeled, cored, choppedhandful of Shitake mushrooms, chopped1/2 roasted red pepper, chopped1/3 cup half and half2 teaspoons fresh lemon juicesalt & pepper
- Bring cider to boil and reduce to 1/4 cup. Cool to room temp.
- 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.
- Remove from heat and cool 5 minutes. Blend with immersion blender until soup consistency. Add half and half, lemon juice, salt/pepper.
- Ladle 1 cup servings into bowls. Drizzle cider reduction over top.