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Cauliflower-Apple Soup with Apple Cider Reduction

Yield 8 servings
Soothing soups provide nutrients like vitamins and fluids. If you crave more spice, add a little more Madras curry powder. Substituting vegetable broth for the chicken broth would make this a fine vegetarian option. Serve with a salad and cheese toast points to add fiber, protein, and heartiness to a light lunch or dinner.

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)

Nutrition Information

  • calories 98
  • caloriesfromfat 24 %
  • fat 2.6 g
  • satfat 1 g
  • monofat 1.3 g
  • polyfat 0.3 g
  • protein 4.2 g
  • carbohydrate 16.1 g
  • fiber 3.8 g
  • cholesterol 4 mg
  • iron 1 mg
  • sodium 450 mg
  • calcium 52 mg

How to Make It

  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; sauté 3 minutes. Add curry powder and garlic to pan; sauté 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.