I'm going to be honest here: There is a reason that there is no delectable food photo above this text.
The reason: This delicious soup seriously looks like baby diahria. It would be impossible to make this soup look good in a photo. Believe me, I tried. I tried everything.
Helluva way to sell a recipe, right?
Well, it's the truth, damnitalltohell, and despite this fact--it's some seriously tasty and wonderful soup. It's truly delicious and wonderfully flavorful and almost surprising in it's tangy spiciness. I was skeptical, too. Apple in a cauliflower soup???
Yes, it's in there and you will thank the good people at Vegetarian Times magazine for creating this recipe as I did if you take the risk and make this shit.
'Cause it's really fricken good.
2 Tbs olive oil
1 cup chopped onion
1 cup apple chunks (minus peel and core)
1 Tbs curry powder
1 tsp minced garlic
6 cups chopped cauliflower (1 large head)
4 cups veggie broth (they say low sodium, but I say "screw that and pass the salt, please--fricken hippies")
1 tsp honey (or agave nectar for a vegan version)
1 tsp rice wine vinegar
Heat oil in a large pot over med-high heat. Add onion and cook for 5 minutes, stirring. Stir in apple, curry powder and garlic about a minute. Add cauliflower and veggie broth and bring to a simmer. Cover and reduce heat to med-low and simmer for 20 minutes. Leave covered and cool for 20 minutes, then blend until smooth. (I used an immersion blender, but any mushing/chopping device will do the job) Stir in honey and rice wine vinegar. Season with salt.
Serves 6 (or 2 really hungry sumbitches)
The reason: This delicious soup seriously looks like baby diahria. It would be impossible to make this soup look good in a photo. Believe me, I tried. I tried everything.
Helluva way to sell a recipe, right?
Well, it's the truth, damnitalltohell, and despite this fact--it's some seriously tasty and wonderful soup. It's truly delicious and wonderfully flavorful and almost surprising in it's tangy spiciness. I was skeptical, too. Apple in a cauliflower soup???
Yes, it's in there and you will thank the good people at Vegetarian Times magazine for creating this recipe as I did if you take the risk and make this shit.
'Cause it's really fricken good.
2 Tbs olive oil
1 cup chopped onion
1 cup apple chunks (minus peel and core)
1 Tbs curry powder
1 tsp minced garlic
6 cups chopped cauliflower (1 large head)
4 cups veggie broth (they say low sodium, but I say "screw that and pass the salt, please--fricken hippies")
1 tsp honey (or agave nectar for a vegan version)
1 tsp rice wine vinegar
Heat oil in a large pot over med-high heat. Add onion and cook for 5 minutes, stirring. Stir in apple, curry powder and garlic about a minute. Add cauliflower and veggie broth and bring to a simmer. Cover and reduce heat to med-low and simmer for 20 minutes. Leave covered and cool for 20 minutes, then blend until smooth. (I used an immersion blender, but any mushing/chopping device will do the job) Stir in honey and rice wine vinegar. Season with salt.
Serves 6 (or 2 really hungry sumbitches)
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