A delightful and creamy curried cauliflower soup with a hint of sweetness, perfect for a cozy meal.
Heat the olive oil in a large pot over medium heat.
Using extra virgin olive oil adds a fruity flavor to the base.
Add the chopped onion and sauté until soft and translucent.
Stir frequently to prevent the onion from browning too much.
Stir in the diced apple, curry powder, and minced garlic, cooking until fragrant.
Cooking the spices enhances their aroma and depth.
Add the cauliflower florets and vegetable broth, bringing the mixture to a boil.
Cut the cauliflower into small florets for quicker cooking.
Reduce the heat, cover, and simmer until the cauliflower is tender.
Check the cauliflower with a fork to ensure it's soft.
Allow the soup to cool slightly, then blend until smooth.
Blend in batches if your blender is small to avoid spills.
Stir in the maple syrup and vinegar, seasoning with salt to taste.
Taste and adjust the seasoning as needed.
Reheat gently if needed and serve warm.
Garnish with fresh herbs or a drizzle of olive oil for presentation.
