Cauliflower-Apple Soup With Apple Cider Reduction

Name: Cauliflower-Apple Soup With Apple Cider Reduction
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup apple cider; 2 teaspoons olive oil; 2 cups chopped onion; 2 teaspoons Madras curry powder; 1 teaspoon chopped garlic; 6 cups cauliflower florets (about 1 1/2 pounds); 5 cups fat-free, less-sodium chicken broth; 1 Gala apple, peeled, cored, and chopped; 1/3 cup half-and-half; 2 teaspoons fresh lemon juice; 3/4 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; Coarsely ground black pepper (optional)

Servings: persons

1 cup apple cider
2 teaspoons olive oil
2 cups chopped onion
2 teaspoons Madras curry powder
1 teaspoon chopped garlic
6 cups cauliflower florets (about 1 1/2 pounds)
5 cups fat-free, less-sodium chicken broth
1 Gala apple, peeled, cored, and chopped
1/3 cup half-and-half
2 teaspoons fresh lemon juice
3/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Coarsely ground black pepper (optional)

1
Bring the apple cider to a boil in a small saucepan. Cook until cider is reduced to 1/4 cup (about 5 minutes). Remove from heat, and cool to room temperature.
2
Heat oil in a large Dutch oven over medium-high heat. Add onion to pan; saute 3 minutes. Add curry powder and garlic to pan; saute 1 minute, stirring constantly. Add cauliflower, broth, and apple; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until cauliflower is very tender.
3
Remove pan from heat; cool 5 minutes. Place half of cauliflower mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining cauliflower mixture. Return to pot. Stir in half-and-half; cook over medium heat 5 minutes or until thoroughly heated (do not boil). Remove from heat; stir in juice, salt, and 1/8 teaspoon pepper. Ladle about 1 cup soup into each of 8 bowls; drizzle each serving with 1 1/2 teaspoons cider reduction. Garnish with coarsely ground pepper, if desired.

702

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup apple cider, 2 teaspoons olive oil, 2 cups chopped onion, 2 teaspoons Madras curry powder, and more.

Yes, Cauliflower-Apple Soup With Apple Cider Reduction falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!