long stubby pale brown
skirted frocked sandaled merry
legs frolic in Spring
Cauliflower Apple Soup Serves: 2Bidding adieu to winter Prep time: 1 Hour Active prep time: 15 minutes | |
|---|---|
| Ingredients | |
| Cauliflower | 1 head cut into florets |
| Olive oil | 4 Tbsp |
| Apple | 1 sliced |
| Milk(cream for richer texture) | 2 cups |
| Nutmeg | a pinch |
| Cinnamon | a pinch |
| Cumin powder | a pinch |
| Red pepper/paprika | a pinch for heat |
| Garlic | 5-6 pods |
| Fennel Seeds | 1 Tbsp |
| Cheese,pref Gruyere(optional) | 1/2 cup grated |
Method | |
1. Toss the florets, apple slices and garlic pods with 3 tbsp olive oil, spices and fennel seeds and salt(to taste). 2. Preheat oven to 375 degree Fahrenheit. Transfer the vegetables to the oven and broil uncovered for 20 minutes. Take them out after 10 minutes and turn them over. The cauliflowers should be slightly browned at this point. 3. Cover the vessel with a foil and return to the oven for 15 more minutes. The cauliflowers and apples should be tender by now. 4. Let it cool completely. Puree in Blender in batches with milk+water(until required consistency is reached. 5. Heat well just before serving. Adjust salt, add grated cheese and cracked pepper. Serve with slices of hearty garlic bread. | |
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