Cauliflower and Apple Soup!!

Soup, whether served hot or cold, always brings comfort to the soul. There's something about a warm bowl of soup paired with a freshly baked homemade bun that truly delights me, especially on a weekday evening.

I recently experimented with a new soup recipe over the weekend. It combines the delightful flavors of roasted cauliflower with the freshness of crisp apples. What I love most about this soup is its versatility; it can be enjoyed piping hot or refreshingly cold.

Ingredients

1 medium floret cauliflower (cut into small florets)

1 medium onion

2-3 medium size apples OR 2 large (peeled and chopped)

3 cups vegetable/ chicken stock

1/2 tsp cinnamon ground

pinch of thyme

1 tbsp olive oil

1 tbsp butter

1/2 cup milk (optional)

salt and pepper to taste

For garnish

2-3 tbsp chopped walnuts

handful of black raisins

kale leaves chopped (optional)

Instructions

1. Preheat your oven to 200°C (390°F). Line a baking tray with aluminum foil (for easy cleanup).

2. Spread the cauliflower pieces evenly on the prepared baking tray. Drizzle with olive oil and sprinkle with cinnamon, thyme, salt, and pepper. Toss the cauliflower to ensure it's evenly coated with the seasonings. Roast in the preheated oven for approximately 20 minutes, or until the cauliflower is softened and lightly golden. Once roasted, remove from the oven and set aside.

3. In a large saucepan, melt butter over medium heat. Add the onions and sauté until they turn light golden brown. Then, add the chopped apples and continue to sauté for a few minutes until the apples begin to soften.

4. Pour in the vegetable or chicken stock, and bring the mixture to a boil. Reduce the heat to a simmer, cover the saucepan, and let it cook for about 10-12 minutes, or until the apples are fully softened and the stock has reduced by half.

5. Once the apples are cooked, add the roasted cauliflower to the saucepan. Stir well to combine all the ingredients.

6. Remove the soup from the heat and stir in the milk, if using. Carefully transfer the soup mixture to a blender and blend until it reaches a creamy and smooth consistency.

7. Return the blended soup to the saucepan and heat over medium heat. Taste and season with salt and pepper according to your preference.

8. While the soup reheats, heat olive oil in a small pan. Add the raisins and sauté for about 30 seconds, then add the walnuts and kale. Continue to cook, stirring frequently, until the kale is wilted and the walnuts are lightly browned. Transfer the mixture to a small bowl and set aside for serving.

9. Pour the hot soup into serving bowls. Top each bowl with a tablespoon of the walnut and raisin mixture and enjoy the comforting soup!