Well, that’s it, summer has officially ended! While most of us are glad the scorching humid days are over, this transition period to autumn has brought about some pretty chilly days and nights.
During chilly days, there’s something undeniably comforting about enjoying hearty meals that celebrate the abundance of in-season produce. Whether it’s a quick weeknight dinner or a leisurely weekend indulgence, this month’s recipe is designed to warm body and soul.
Roasted Cauliflower and Apple Soup with Spiced Coconut Drizzle
For us, food isn’t just sustenance—it’s an opportunity to make a positive impact on our environment. That’s why we’re passionate about embracing organic farming practices that prioritise sustainability and stewardship of our planet.
With the chill in the air, there’s nothing quite as comforting as a bowl of warm, velvety soup. This recipe celebrates the abundance of autumn by combining the earthy sweetness of roasted cauliflower with the delicate flavour of apples. Apples are plentiful and in peak quality this season and we have started to see an increase in cauliflower supply, which was rather scarce for the first quarter of the year. Did you know that besides tasting better, organic apples are better for your gut? They have a much greater abundance of “good” bacteria which aid digestion and helps alleviate allergies!
This soup, spiced with aromatic curry powder and simmered in creamy coconut milk, is as indulgent as it is nutritious. Remember that choosing to use organic ingredients reduces your risk of ingesting synthetic pesticides and is better for the farmers too! This makes it even more satisfying and a guilt-free choice for a cozy night in or a light lunch option. Enjoy!
Serves: 4
Ingredients:
- 1 large head cauliflower, cut into florets
- 2 medium apples, diced
- 1 onion, diced (see Note: 1)
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (440 ml) coconut milk
- 1 tablespoon curry powder
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C). Place cauliflower florets and diced apples on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast until caramelised and tender, about 25-30 minutes.
- In a large pot, sauté diced onion and minced garlic in olive oil until softened. Add roasted cauliflower, diced apples, vegetable broth, coconut milk, and curry powder to the pot.
- Bring the soup to a simmer and let it cook for 15-20 minutes.
- Use an immersion blender (see Note: 2) to puree the soup until smooth. Once blended, return the soup to the pot and reheat gently before serving.
- Adjust seasoning with salt and pepper if needed. Serve hot with a drizzle of spiced coconut drizzle.
Notes:
- Feel free to use either red onions or white onions based on your preference or availability, as both types of onions will add flavour to the soup.
- If you don’t have an immersion blender, use a traditional blender. Transfer the soup in batches to your blender. Do not overfill to avoid spills. Start with a low speed and gradually increase to high until the desired consistency is reached.
