Ingredients
1 tablespoon extra virgin olive oil
1 small or 1/2 large yellow onion, chopped
1 parsnip, peeled and chopped
2 ribs celery, chopped
1/2 head cauliflower, chopped
1 apple, peeled and chopped
1 cups chicken or vegetable stock
1/2 teaspoon salt (or more to taste)
1/4 teaspoon fresh ground pepper
1/2 teaspoon curry powder
1/4 teaspoon turmeric
1/2 cup nonfat milk
Preparation
1.In a large dutch oven over low heat, sweat the onion with a pinch of salt. Once the onions are soft, turn up the heat to medium and add the chopped parsnip, celery, cauliflower and apple. Cook the vegetables for a few more minutes, stirring periodically, until the cauliflower has softened up and the vegetables are beginning to caramelize. 2.Add the stock. Bring the mixture to a simmer, cover the pot and lower the heat. Allow the soup to simmer on low heat for one hour. 3.Carefully ladle the soup into a blender. Puree until silky. Return the soup to the pot and add the salt, pepper, curry powder, turmeric and milk. Add additional seasoning of desired.
