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extra-virgin olive oil yellow onion garlic cauliflower apples curry powder chicken water pumpkin puree smooth peanut butter salt cilantro
Viewed: 84 - Published at: 5 years agoIngredients
- *2 tablespoons extra-virgin olive oil
- *1 small yellow onion, chopped (about 3/4 cup)
- *4 cloves garlic, chopped
- *1 1/2 cups coarsely chopped cauliflower
- *2 Granny Smith apples, peeled, cored and cubed (1 inch cubes)
- *1 tablespoon curry powder
- *2 cups chicken or vegetable stock
- *1 cup water, plus more if needed
- *15-ounce can pumpkin puree
- *3 tablespoons smooth peanut butter
- *salt and ground black pepper
- *chopped fresh mint or cilantro
Method
- Heat the oil In a large saucepan over medium heat. Add the onion and cook until tender, but not brown, about 5 minutes. Add the garlic, cauliflower, apple and curry powder. Cook, stirring constantly, until the curry powder is fragrant, about 3 minutes. Increase the heat to high, add the stock and 1 cup of water.
- Once the liquid boils, reduce the heat to medium-low, partially cover the pan, then let the soup cook until the cauliflower and apple are very tender, about 20 minutes.
- Remove the pan from the heat and let cool slightly. Stir in the pumpkin and peanut butter. Working in batches, transfer the soup to a blender and puree until smooth, about 1 minute. The texture should be like heavy whipping cream. If the soup is too thick, whisk in a bit of water. Season with salt and pepper to taste. Divide between 4 serving bowls and top with mint or cilantro.
