This rich, velvety soup is dead simple to make. We like to add a few strips of bell pepper and croutons for garnish.
- 2 Tbsp oil
- 2 small onions, minced
- 2 cloves garlic, chopped
- 1 cauliflower, in florets
- 1 large apple, peeled and cubed
- 1 Tbsp Stew Spices, ground
- Salt to taste
- cups water or stock
Heat oil in a large pot on high. Sauté onions and garlic for a few minutes until onions are translucent.
Add cauliflower, apples, spices, salt and stock.
Bring to a boil, reduce heat to medium and simmer for 35 minutes.
Purée soup with a stick blender or in a food processor until smooth.
Garnish with a few strips of bell pepper and parsley if desired.