Cauliflower and apple curry soup

Name: Cauliflower and apple curry soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Head Cauliflower (about 1 kg); 2 Spring onions; 2 (approx. 400 g) red-shelled apple; 3 TABLESPOONS Oil; 1-2 TEASPOONS Curry Powder; 500 ml Milk; 500 ml Vegetable broth; 4 discs Parma ham (about 15 g each); 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Head Cauliflower (about 1 kg)
2 Spring onions
2 (approx. 400 g) red-shelled apple
3 TABLESPOONS Oil
1-2 TEASPOONS Curry Powder
500 ml Milk
500 ml Vegetable broth
4 discs Parma ham (about 15 g each)
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg

Directions

1
Clean and wash the cauliflower and cut it into very small florets. Wash and clean spring onions and cut the white part into rings. Put the green part aside. Wash apples, cut in half. Peel 3 halves, halve again and remove the core.
2
Cut the apple quarter into small pieces.
3
Heat 2 tablespoons of oil in a saucepan. Sauté the spring onion rolls for about 2 minutes, then add the cauliflower and apple pieces. Dust with curry and deglaze with milk and stock. Cover and simmer for about 30 minutes.
4
Cut the remaining apple in half again and remove the core. Cut quarters into thin slices. Heat 1 tablespoon of oil in a frying pan. Fry the ham for about 2 minutes on each side. Remove, drain on kitchen paper and break into pieces.
5
Steam apple slices in the frying fat for about 2 minutes, remove from the pan.
6
Cut the green part of the spring onions into rings. Take some cauliflower florets out of the soup to garnish and keep warm. Puree the rest of the soup and season to taste with salt, pepper, curry and nutmeg.
7
Arrange the soup in plates. Arrange cauliflower florets, apple slices, ham chips and spring onions in them and serve immediately.