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from Apron Strings

You’ll find the recipe here!

I’ve had this recipe printed out and lurking next to my grocery list for the longest time. But then the holidays got in the way, and then I wasn’t in the mood for cauliflower… but finally, the time came. It was a super cold day, and I felt a bit like I was coming down with a cold. Thankfully I didn’t- perhaps because of this soup? I busted out my big soup pot, as this was a recipe to be doubled. Again, so glad that I did! What a hearty bowl of soup to cozy up to. Mike had seconds, but one bowl was super filling for me. Perhaps it was the rice? I used a brown and wild rice mix, which was super yummy- adding some texture to this smooth soup. The funny thing about this soup is that it isn’t overly sweet potato flavored, nor is it cauliflowery. I’d say it’s mostly a savory curry veggie flavor, very mellow. I might even guess that there were garbanzo beans in it, if we were playing such a game. It’s pretty thick- I ended up needing extra broth to cover the veggies before I could simmer them, but that was easy enough. And Daiya cheese? Heaven. I didn’t have enough of the mozzarella style, so I did a mix of both mozzarella and cheddar style. Ungh. So glad there’s still some in the fridge; I know what we’re having for dinner tonight. Thanks for the great recipe, Lana!

from The Gluten-Free Vegan by Susan O’Brien

2 tbsp olive or coconut oil (I used coconut, and it really added a traditional curry flavor!)
2 c chopped sweet onion, such as Vidalia
4 c (1 head or about 1 1/2 pounds) coarsely chopped organic cauliflower florets
2 cloves garlic, chopped
2 c cored and diced apple
1 c chopped walnuts
1 tsp curry powder
1/2 tsp ground turmeric
1 (32 oz) carton organic vegetable stock, or homemade (4 cups)
2 c water, or 1 c water and 1 c white wine
1 tbsp agave nectar
1 c chopped fresh cilantro
sea salt and freshly ground pepper

Heat the oil in a 3- to 4-quart stockpot over medium-high heat and add the onions and cauliflower. Saute until the onion is soft and cauliflower is crisp-tender. Add the garlic, apples, walnuts, curry powder, and turmeric, and continue to cook for 4 to 5 minutes. Add the vegetable stock, water (and wine, if using), agave nectar, and cilantro. Lower the heat to medium-low and simmer until the vegetables are fork tender. Add the salt and pepper to taste, and serve. Serves 4.

This soup is perfect for a rainy spring day! It was quick and easy to make. I halved the recipe because I was short on walnuts, and then served it with rice. It was kind of a zingy little soup, mixed with some sweet, thanks to the agave, apple, and coconut oil. The author says that a soup like this would normally be blended, but I’m glad it wasn’t. It has such a great texture. And a crunch in soup, I kinda like it. I did not add the cilantro, because it’s my enemy. Feel free to add it if you like, but I feel it was just fine without it. Next time I’ll definitely make a full recipe, so that we can have leftovers that allow time for those super flavors to mingle overnight!

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