4 c. boiling water
2 Tbsp. Spice Works Coconut Curry spice blend
1 large head cauliflower, cut into florets
1 med. onion, diced
2 Tbsp. Garlic Olive Oil
1 tsp. Harissa Olive Oil or Curry Olive Oil
2 Tbsp. Honey Ginger White Balsamic
4 large peeled apples, grated
garnish with green onion, parsley, and another drizzle of the olive oil
Bring flavoured olive oils to temperature over medium heat. Add cauliflower and onion and sauté for 4-5 minutes until just beginning to soften. Add spice mix and cook until warmed and fragrant (about 1-2 minutes). Add apples and water. Bring to a boil and reduce heat to simmer.
Cover 15-20 minutes. Don't forget to stir and taste! Puree if desired.
*Tested in Chili and Soups Cooking Class
*Make a milder version of this soup by substituting Coconut Curry spice blend with Salt Cellar Mais Qui!!! spice blend, a french-inspired Herbes de Provence spice blend by Salt Cellar.