Cauliflower and apple sounds like a strange mixture however the apple and potato tone down the strong taste of cauliflower, making it a smooth, tasty warmer for winter, and it could also be eaten chilled in summer, with a dab of sour cream.
It is a particularly good soup for fussy children (or adults) who don't like cauliflower as they may not guess what is in it!
If you are on a very low calorie diet, put less butter in when you cook the shallot, and you could also use one less potato.
Ingredients 2 tbsp butter
1 shallot, chopped finely
½ medium cauliflower, chopped coarsely (keep some for garnish)
2 medium potatoes, peeled and thinly sliced
1 apple - I used Granny Smith
1 tbsp parsley, chopped
1 tsp chives, chopped
750 ml chicken soup ( I used home made vegetable plus chicken soup)
2 tbsp plain yogurt
Few drops lemon juice
Few drops Tabasco sauce
Heat the butter in a saucepan. Add the shallot, cover and cook for about 2 minutes over a medium heat.
Add the cauliflower, potatoes and chopped apple.
Add the parsley, chives, lemon juice and Tabasco sauce, and season with pepper and salt.
Cover and cook about 8 minutes, stirring a few times during this.
Pour in the chicken stock and mix well.
Cook, partially covered, for another 20 minutes over a low heat.
Puree with the yogurt in a blender or food processor -though I used a Bamix.
Taste and add more salt and pepper if needed.
Pour into serving dishes, and garnish with the reserved cauliflower pieces.