We're transitioning to fall. Maybe I've jumped the gun, but coffee houses have been hocking PSLs since mid August, so I won't apologize. Plus today is the coolest day we've had in this area for months. Bring it on.
Decided to try our blood orange infused EVO today, as well. Been a bit chicken about trying it, but orange seemed like it would go with apple and cinnamon flavors.
Source: Zucker & Jagdwurst | Serves: 4 | Time: 40 min
Changes
Converted metric to U.S. standard, so amounts are not exact
Replaced leek with green onion
Used infused EVO
More turmeric, more garlic
Used full fat coconut milk instead of cooking cream
Ingredients
1 onion, diced
3 garlic cloves, diced
3 green onions, sliced
1 head #cauliflower, cup into florets
2 red #apples, deseeded and chopped (peel if you'd like, I'm not turning down opportunities for extra nutrients though)
2 3/4 cups vegetable broth (homemade to reduce sodium)
3/4 cup full fat coconut milk
1/2 tsp nutmeg
1/2 tsp turmeric
S&P, to taste
Toppings
1/2 cup chopped hazelnuts
1 tbsp agave nectar
1 tsp cinnamon
Instructions
In a big pot heat EVO and sauté onion and garlic clove until translucent. Now add green onions, cauliflower, apples and let roast for 5-7 minutes.
Add vegetable stock and let simmer for 15 minutes or until your veggies are soft.
When vegetables are ready, purée, add coconut milk and season with nutmeg, turmeric, salt, and pepper. I used an immersion blender for this step.
Keep soup over low heat until you're ready to serve. In the meantime, prep your toppings. Roast hazelnuts in a small pan without oil. After 2-3 minutes add agave nectar and cinnamon powder. Stir well and let caramelize for 1 or 2 minutes.
When you're ready, ladle soup into bowls. Top with hazelnut mix. Enjoy!