*long breath in*
Wow, the title of today’s post is a long one, right? There’s just so much goodness happening today that I had a hard time deciding which recipes to include and which not to… so I just included all three.
I was a recipe making machine yesterday afternoon and for good reason, too. Despite Kevin and I consuming 2 apples a day, we’ve barely made a dent in the collection of apples we picked the weekend before last. I was a bit skeptical of adding apples to a curry-inspired recipe but hey, why not?
The result was blog-worthy, as Kevin calls it when he taste tests something and smiles from ear to ear. For serious though, this recipe rocks the casbah. The apples make it sweet, the cauliflower makes it ridiculously creamy, it’s just a tad-bit spicy, and has bold curry flavor.
Top it all off with some crunchy roasted chickpeas and you have a meal fit for any blustery afternoon… and we’ve been having a lot of those lately.
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- 1 tablespoon virgin coconut oil
- 1 large yellow onion, roughly chopped
- 3 garlic cloves, smashed and peeled
- 3 teaspoons Homemade Curry Powder (recipe below)
- 1 tablespoon chopped fresh ginger
- ¼ teaspoon ground cinnamon
- 5 cups cauliflower florets
- 1½ cup chopped apples (I used a mixture of McIntosh and Spartan)
- 6 cups gluten-free vegetable broth
- ¼ teaspoon sea salt
- Heat oil in a large saucepan on medium heat. Add chopped onion and garlic. Cook for approximately 4 minutes, until soft and rotate frequently.
- Add curry powder, ginger and cinnamon. Continue cooking for another 1 minute.
- Add remaining ingredients. Cover and bring to a boil. Reduce heat to low and simmer for 20 minutes.
- Remove from heat and puree using an inversion blender, food processor or blender.
- Serve hot with optional topping of Curried Chickpeas (recipe below) and a couple of pieces of apples coated with a pinch of curry powder.
Kevin and I made our weekly visit to Tau Market in Dorval this past weekend and found the most amazing (and cheap) organic, local cauliflowers! Just $1.39 per cauliflower… and they were ginormous!
I’m sure you know the trick to peeling a garlic clove quickly and easily, but I had to share in hopes that maybe just one of you haven’t tried it this way! You place the garlic clove underneath a big/fat knife and press on the knife gently. All you need is to crush the clove, just a bit. Remove the knife and lift off the garlic shell.
So easy!
Once your garlic and onions are roughly chopped, add them to a large saucepan with the oil and saute until soft.
Add the spices and cook for a bit longer.
Add the remaining ingredients, cover and bring to a boil. Then, reduce heat to low and simmer.
Puree, and enjoy!
Oh yes, and the curry powder is homemade! I’ve been unable to have curry powder for as long as I remember. I break out into hives and suffer from an incredibly horrible reaction when I eat it. The curry powder in India didn’t do it, but every single brand that I’ve tested at home or at a restaurant yields the same result. I think it has something to do with my allergy to peanuts and the mixtures having spices that may be related to the legume family.
Heh, whatever the reason, now I have a solution – make my own and be done with it!
The best solution out there if you ask me!
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- 2 tablespoons whole coriander seeds
- 1 teaspoon cumin seeds
- ½ teaspoon whole mustard seeds
- 1 piece of cinnamon bark (3-inch section)
- 10 whole cloves
- 1 teaspoon ground turmeric
- 1 teaspoon ground cardamom
- 3-4 whole red chilli’s or ¼ to 1 teaspoon ground cayenne (depending on ability to handle heat)
- Add coriander, cumin and mustard seeds to a small cast iron frying pan. Toast on medium heat for 2-3 minutes until golden. Continue to shake the pan to prevent from burning.
- Drop into the cup of your coffee grinder and add cinnamon bark and cloves. Grind until powdered.
- Add powdered mixture and remaining ingredients into a small bowl. Mix with a small spoon.
- Store in an air-tight container for up to 6 months.
I really enjoy making my own spice mixtures and this curry powder was no different. Not only does the mix go great in a soup like this one, but you can also add it to popcorn with a bit of coconut oil… mmmm.
Toasting the spices are important. Make sure you don’t skip this step!
Last but not least, the topping that makes this delicious vegan soup…
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- 2 cups cooked chickpeas
- 2 teaspoons extra-virgin olive oil or melted virgin coconut oil
- ½ teaspoon homemade curry powder (recipe above)
- ¼ teaspoon sea salt
- Preheat oven to 350F.
- Place chickpeas and oil on a medium-sized cookie sheet. Toss to coat and place in the oven.
- Rotate every 20 minutes to prevent from burning.
- Once crispy, remove from the oven, add spices, shake to coat and serve!
- Store in an air-tight container on the counter for 2-3 days.
And while the chickpeas are cooking, you can have fun cleaning everything up!
Cauliflower makes quite the mess, doesn’t it?
Bonus to having dogs.
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{ 30 comments… read them below or add one }
Apple soup? Oh that sounds delish! And I love roasted chickpeas. This is perfect!
Oh great – now I get “rock the casbah” stuck in my head all day
Soup looks incredible, I was just looking for a few new soup recipes to try out this weekend!
This looks amazing, so comforting and perfect for the cold weather we’ve been having! Man I love soup!!!
Oooh ok we HAVE to make curry powder – I’m officially adding it to the itinerary! That’s so bizarre that you have allergic reactions to the ones here but not the ‘real’ ones in India! I bet you’re not missing much in comparison thought because the flavours in yours are probably so much better than any store-bought brand here. This soup sounds delicious, and I totally wish I had some in my lunch today!
This soup looks so creamy and delicious! I’m all for apples in my soup!
One a day keeps the doctor away, why not drop it in to a soup with loads of curry? ha!
This looks like a very interesting combination of flavors! I want to try it!
Looks fabulous! I love that you make your own curry powder- I will have to give it a try!
I love crunchy roasted chickpeas, what a great idea to use them to top soup!! This recipe looks fantastic!!
Oh yum!! I know what’s for dinner tonight at my house! How do you think dropping in a handful of spinach would taste? Just for an extra punch of veggies.
I’m sure it wouldn’t affect the taste at all but the color may be a bit funky!
You got my top 3 favorite savory foods/flavors all in one dish: cauliflower, chickpeas, and curry. Yum!
Wow, this soup sounds divine, I’m going to have to go buy some cauliflower so that I can make it!
Can the soups be made without apples? How would you do this? Thanks!!!
I’m sure it can, Chris. I would probably replace the apples with 1-1/2 cups of carrots or squash and then add a bit of sweetness at the end of cooking like 1 tablespoon of palm sugar, raw agave, or honey. Hope that helps!
Thanks so much! And, thank you for teaching me how to peel garlic easily
Any suggesting for mincing garlic easily? LOL
I’m also thinking that the curry powder could be used to make an awesome pumpkin coconut milk curry soup…. yeah for curry and Fall weather!!!
I keep hearing not to cook fruits because they become acidic and fruits should be eaten separately from other foods and on an empty stomach. What is your take on this?
Hi Holly – if you’re following proper food combining rules then yes, fruits should be eaten by themselves. I find that my digestion is fine with combining fruits and vegetables or fats, so I do it sometimes. It’s all up to your body and what feels best!
That is exactly how I feel! Thank you for your quick response. I’ve been reading a book by Kimberly Snyder called The Beauty Detox Solution and she is so against combining fruits with anything besides bananas. I think its extreme – especially cuz I love my quinoa flake bakes with applesauce
Leanne,
I just wanted to say thank you for writing such a great blog! I have been on the candida diet for over a year now, and in the past year your blog has made it much easier for me to stick to clean eating with your creative and delicious recipes! I look forward to seeing what you cook next every week and I have now fully committed to a healthier lifestyle. Thanks again
Thanks for stopping by to share your story and put a smile to my face! Way to go on the changes you’ve made to your eating style to support what your body needs. Enjoy the journey!
OH MY…I know what’s for dinner Sunday night now! LOVELY recipes! You have a beautiful gift.
Thanks Erin, I hope you’ll enjoy it as much as we did!
Leanne, I LOVE the flavors in this fall soup
Thanks Marla! It was pretty delicious
This looks awesome, girl! xoxo Hope you are well!
Thanks Amie. Hope things are going well with you, too!
Yum, this soup looks amazing and just what I was looking for. I also have a massive batch of apples and I’m struggling to get through them as I don’t like them raw. I think I’m going to buy a bag of frozen cauliflower to make this extra quick. It sounds gorgeous, thank you.
Wow – this looks so great and actually pretty simple (minus the homemade curry…you are too awesome for actually making it!) I just started craving soups since the colder weather has set in and am looking forward to making this one. I’m thinking my 9-month old son may like it too as long as I don’t make it too spicy. Thanks for the recipe.
Thanks Sarah! If you omit the cayenne or chilis in the curry powder it will be very tame and I’m sure fine for your 9-month old. Enjoy the soup! They’ll be a ton of soup recipes being posted on the blog when we start the cleanse program on Monday! Have a great weekend