Photo of Creamy Cauliflower-Apple Soup by WW

Creamy Cauliflower-Apple Soup

2 - 3
PersonalPoints™ per serving
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
6
Difficulty
Easy
This elegant soup offers a deliciously different way to celebrate the start of prime apple season. Chopped apples lend a sweetness that brightens the earthiness of cauliflower; we recommend a sweet variety, such as Fuji, Ambrosia, or Gala, rather than a tart variety like Granny Smith. For a super-smooth texture, blend in a regular blender. If you prefer a more rustic consistency, use an immersion blender. Browning the butter for the topping boosts its flavour so that a small amount tastes like much more.

Ingredients

Cooking spray

4 spray(s)

Uncooked leek(s)

1 cup(s), thinly sliced

Fat free reduced sodium vegetable broth

2 cup(s)

Kosher salt

1 tsp(s)

Black pepper

½ tsp(s)

Uncooked cauliflower

1¾ pound(s), chopped

Fresh apple(s)

1 pound(s), peeled, cored, and chopped

Regular butter

1½ tbsp(s)

Pine nuts

2 tbsp(s)

Fresh sage

1 tbsp(s), thinly sliced

Instructions

  1. Coat a Dutch oven with cooking spray. Heat the pan over medium-high heat. Add the leeks; sauté 3 minutes or until the leeks start to brown. Stir in 2 cups water, vegetable broth, salt, pepper, cauliflower, and apples. Bring the mixture to a boil; cover, reduce heat, and simmer until the cauliflower and apples are very tender, 20 to 22 minutes.
  2. Meanwhile, melt the butter in a small skillet over medium heat. Cook until the butter is golden brown, about 2 minutes. Stir in the pine nuts; continue cooking until the nuts are lightly toasted and the butter is medium-brown, about 2 minutes. Pour the butter mixture into a small bowl; stir in the sage.
  3. Pour half of the soup mixture into a blender. Remove the center piece of the blender lid to allow steam to escape; place a kitchen towel or folded-up paper towel over the opening. Blend on high speed until smooth; pour into a large bowl. Repeat the process with the remaining soup mixture. Ladle the soup evenly into bowls; top with the pine nut mixture.
  4. Serving size: about 1⅛ cups soup and 1 tsp topping