Warmly spiced, earthy fall cauliflower soup for cold nights. The trick and kick are in the garam masala and the apple! Great for Thanksgiving!

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Recipe Summary

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium heat. Saute onion and garlic in the hot oil until golden, 12 to 15 minutes. Add squash, cauliflower, and apple; stir together. Pour in vegetable stock, garam masala, and red pepper flakes. Bring to a boil, reduce heat to low, and let simmer until vegetables are soft, about 30 minutes.

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  • Puree mixture using an immersion blender or food mill until soup is creamy. Season with salt and pepper. Swirl in sour cream.

Nutrition Facts

136 calories; protein 3.1g; carbohydrates 21.3g; fat 5.7g; cholesterol 7.9mg; sodium 324.5mg. Full Nutrition
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