After you decorate your house for the Holidays and hang ornaments on your evergreen, you want to sit back and relax.
And have a bit to eat. This gingerbread soup is the clear winner, keeping with the holiday spirit.
It’s also very low in calories, helping offset all of the cookie consumption this month.
Cauliflower Soup with Gingerbread Spices
- 1 Tbs olive oil
- 1 head cauliflower
- 2 apples
- 1 tsp salt
- 3/4 tsp cinnamon
- 1/2 tsp ground ginger
- 1 pinch ground cloves
- 1 Tbs butter olive oil for dairy free
- 1 small onion
- 4 cups vegetable broth
- 1 tsp honey
ROAST CAULIFLOWER & APPLES
Preheat oven to 425.
Cut cauliflower into florets. Peel the apples (reserve the peels), and cut into large chunks. Toss with olive oil on a baking tray. Roast for about 30 minutes.
MAKE THE GARNISH
Cut the apple peels or use an herb scissors to cut them into ribbons. Toss with honey and a pinch of cinnamon. Set aside.
MAKE THE SOUP
Just before the cauliflower & apples are done roasting, chop the onions and cook with the butter in a large pot.
Add the cauliflower, apples, salt, cinnamon, ginger, cloves, and broth. Bring to a boil and simmer for 10 minutes to let the flavors combine.
Puree. The serve with apple garnish.
For a faster dinner: skip the roasting step. Start the onions in the butter and add the cauliflower, apples, spices and broth after the onions are soft (about 8 minutes). Cook until tender, about 20 minutes.
What to eat with Cauliflower Soup
A good arugula or kale winter salad pairs nicely and also provides some added micronutrients that you don’t get from the soup. Start with your greens of choice, add some chopped apples and/or pears, pecans or walnuts, dried cranberries, and a simple vinaigrette. I use a pear-cinnamon balsamic vinegar from a favorite local shop, The Olive Crush (they also sell online now!)
Another option is a roasted pork tenderloin with a cinnamon spice rub. Roast some apples with it then turn them into a sauce for the pork.
Cauliflower Soup Inspiration
This recipe is from the perfect cookbook for winter – Brassicas by Rebecca Katz. Her version of the recipe doesn’t roast the cauliflower and apples. Instead she has you cook the onions first, then add in the cauliflower, apples, spices and broth and simmer until tender.
If you are looking for interesting ways to cook winter vegetables, this book might be for you. Check out the kale and cauliflower recipes in the Amazon preview.
Here’s a few of the recipes I bookmarked to try this winter:
- Charred brussels sprouts with pancetta and a fig glaze
- Cabbage confetti quinoa
- Creamy cauliflower gratin, that uses broth and greek yogurt.