Curried Cauliflower and Apple Soup
2 Tbsp Olive Oil
1 Lg Onion (chopped)
1 Cauliflower (whole head/ cut into florets)
2 Apples (peeled and cut into large pieces)
1 ½ cube of vegetable bouillon or 1 litre of pre-made vegetable stock
6 cups of water
1 Tbsp Honey
2 tsp Brick Lane Takeaway
1 tsp salt
Optional – add ⅓ cup oat milk
1 ½ Tbsp Lemon + 1 tsp lemon zest
- Using a large pot (or pressure cooker/Instant Pot) saute the onions in the olive oil.
- Add cauliflower, apples, bouillon cube, water, honey, Brick Lane Takeaway, salt, and lemon (juice and zest).
- Cook everything until the cauliflower soft and easily pureed in blender of a food processor. (appx. 20 min. on stovetop / 7 minutes using the Instant Pot, with fast release.)
- Blend. Add oat milk, if desired. Serve hot.