cauliflower apple soup

Cauliflower-Apple soup with Roasted Red Peppers & Apple Cider Reduction
Adapted from Cooking Light magazine; serves 6

1 cup apple cider
2 teaspoons olive oil
1 cup chopped onion
1 teaspoon Madras curry powder
1 teaspoon Five Spice powder
1 teaspoon chopped garlic
3-4 cups cauliflower florets (1 head)
4 cups low sodium chicken or veggie broth
1 cup beef broth (or 5 cups chicken/veggie - I ran out)
2 Gala apples, peeled, cored, chopped
handful of Shitake mushrooms, chopped
1/2 roasted red pepper, chopped
1/3 cup half and half
2 teaspoons fresh lemon juice
salt & pepper
  1. Bring cider to boil and reduce to 1/4 cup. Cool to room temp.
  2. Heat oil in Dutch oven and add onion. Saute 3 min; add spices & garlic and saute another minute. Add cauliflower, apples, broths, peppers, shrooms; bring to a boil. Cover, reduce heat, and simmer ~15 minutes or until cauliflower is tender.
  3. Remove from heat and cool 5 minutes. Blend with immersion blender until soup consistency. Add half and half, lemon juice, salt/pepper.
  4. Ladle 1 cup servings into bowls. Drizzle cider reduction over top.