Soup weather is setting in. This creamy vegetable soup carries delicate hints of ginger with the slightly sweet tang of autumn apples.
- 2 tbsp Olive Oil
- 1 diced Yellow Onion
- 3 sliced cloves of Garlic
- 2 diced stalks of Celery
- a 2″ sliced chunk of peeled Ginger Root
- 1 Cayenne Pepper (seeds removed) (if you do not have a fresh cayenne pepper on hand you can use 1/4 tsp powdered cayenne)
- 2-4 Apples (peeled, cored, and sliced)
- 1 segmented head of Cauliflower
- 4 cups of Chicken Broth (vegetable broth for vegetarian rendition)
- 2 cups Water
- 1/4 tsp ground White Pepper
- Salt for seasoning
- Garnish with toasted walnuts and thinly sliced prosciutto
- Heat up the olive oil in the bottom of a large soup pot or dutch oven.
- Place the onions, garlic, celery, ginger, and cayenne, and allow them to cook for about 5 minutes, stirring them occasionally.
- Add the cauliflower and apples into the pot.
- Pour in the broth and water. (I make my chicken broth fairly strong so it does not hurt to dilute it, but if you are working with a weaker broth omit the water in exchange for more broth)
- Add in the white pepper and season with salt.
- Cover the pot with a lid, and bring it to a boil.
- Continue to cook the soup until the cauliflower softens. (~30 minutes)
- Allow the soup to cool slightly before transferring it to a blender. I will sometimes cook my soup in the morning, and let it rest for the day in the refrigerator, that evening I will pull it out, blend it, and then reheat it. This is also a great soup to serve cold.
- Blend the soup until smooth.
- Pour the soup back into the soup pot to reheat, season, and then serve with toasted walnuts and prosciutto.