Cauliflower-Apple Soup with Apple Cider Reduction

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.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 98
  • Calories from fat: 24%
  • Fat: 2.6g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.2g
  • Carbohydrate: 16.1g
  • Fiber: 3.8g
  • Cholesterol: 4mg
  • Iron: 1mg
  • Sodium: 450mg
  • Calcium: 52mg

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)

Preparation

  1. 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. 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. 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.
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