This is a nourishing and flavorful everyday soup, but also makes for a nice special occasion one. Apple gives it a slightly sweet undertone. While the zhoug (a spicy Middle Eastern paste usually served with falafel) gives it a kick and turns up the notch on flavor. It's creamy without having to add any dairy, but feel free to add a touch if that’s how you like it. Cauliflower is a great detox food, an excellent source of Vitamin C and has anti-inflammatory benefits. All of that in one bowl? Soup on! Serve with crusty bread or warm pita to fully experience all the delicious layers of this soup.
cauliflower apple soup with zhoug
makes 5 cups
3 tablespoons extra virgin olive oil
2 small shallots, sliced
4 garlic cloves, sliced
2 green apples, peeled, cored and roughly chopped
1 small head cauliflower (about 5 cups chopped florets)
5 cups vegetable stock or water
In a large saucepan over medium heat, add olive oil. Once hot, add shallots and cook until soft and translucent 2-3 minutes. Add garlic and apple and cook for 1-2 minutes or until fragrant. Add cauliflower and cook 2-3 minutes, stirring; season. Add vegetable stock or water and bring to a boil. Lower heat and simmer until cauliflower is tender. Puree until smooth and season to taste. Serve hot with zhoug and crusty bread or pita.
makes ¼ cup
½ a jalapeño, seeded and roughly chopped
½ cup parsley, leaves and tender stems
½ cup cilantro, leaves and tender stems
⅛ teaspoon ground cumin
1 garlic clove, peeled
4 tablespoons extra virgin olive oil
In the bowl of a food processor, place all ingredients minus the olive oil and process until finely chopped. While processor is running, slowly add olive oil and process until a paste forms. Season to taste.