snippets of my life

Diary

Apple Cauliflower Soup

It’s getting extreeeemly cold outside! Last weekend, it dropped down to -10ºC (14ºF). With wind chills! Thank goodness the temperature rose up a tad. Still cold But not as cold.

Kyle, his mom, and I went to a restaurant last month for his mom’s birthday. The waiter started listing the specials for that night. “In our appetizers tonight, we have cauliflower apple soup and butternut squash soup.”

Cauliflower apple!?!?!? I mean, I like butternut squash soup. But I’ve had that. But cauliflower apple????? It sounds interesting. I’m very picky when it comes to cauliflowers. But cauliflower apple soup!?!?? I’d have to try that!

When the bowl came and I took that first slurp. OHHHH!!! I was sooooo surprised. It sooooo flavorful! Couldn’t even taste the cauliflower.

You know me, I’m always trying to experiment. I wasn’t even sure whether I should put everything in a pot, or cook them separately? I like roasted cauliflowers. So let me try that, whilst roasting my apples in the same pan. While those babies are in the oven, I sautéed my herbs and spices. And when everything is done, BLENDDDDD to smooth perfection! Top with croutons or coconut bacon! YYYYUM!!!Have you ever tried making coconut bacon btw? It's so easy and delish!

Creamy.
Velvety smooth.
Flavorful.
Comforting.
With a tad of sweetness.

INGREDIENTS

1 large head of cauliflower, broken into small florets
2 sweet apples
4 tablespoons olive oil
Pinch of cinnamon
Pinch of thyme
Himalayan salt & pepper (to taste)
2 large shallots, peeled and diced
2 tablespoons coconut oil
4 cloves garlic, minced
2 teaspoons rosemary
Pinch of red chili flakes (optional)
5 cups vegetable stock
Himalayan salt and pepper, to taste

 Serves 4 – 6

  1. Preheat your oven to 400ºF (±205ºC).
  2. Place cut cauliflowers and apples on baking sheet, drizzle with olive oil and sprinkle with cinnamon, thyme, salt and pepper.
  3. Roast for about 20 minutes, or until cauliflower and apples have softened and turn golden brown. Remove from the oven and set aside.
  4. In a large pot, heat your coconut oil.
  5. Sauté shallots until soften.
  6. Add the garlic, rosemary, and chili flakes (if using). Cook until fragrant.
  7. Transfer everything, including cauliflower-apples mixture, into a blender. Add vegetable stock and blend until smooth.
  8. Taste and adjust seasonings if needed.
  9. Transfer back to your pot to keep warm. Serve immediately.