Roasted Cauliflower and Apple Soup

Because summer went by too quickly, I want to make sure I savor Fall as much as possible. I want to enjoy everything this beautiful season has to offer, and that includes, above anything else, eating apples, lots of apples.

We spotted a wild apple tree after a long five-hour hike while in an Upstate New York National Park . We were ready to head out back to our B&B, when we saw this apple-laden tree hovering above the parking lot. As we debated over picking a couple apples, a family of at least thirty people jumped out of their respective cars and onto the tree. They picked at least 20 apples each, and handed us a dozen.

These being “wild apples” I was hesitant to eat them. They just seemed unsafe, so I let them sit in the refrigerator, untouched until today. As I sliced a chunk off one of these small yellow apples to take a bite, I was shocked to discover how delicious these were. So, I roasted them, and made a lazy Sunday fall soup. 

This soup is comes together in less than forty minutes.  Nonetheless, it is very flavorful. Using only three ingredients, aside from salt, oil and water, this soup is complex and delicious. The caramelization of the sugars in the apples and the cauliflower allows for the flavor to develop slowly. The soup is slightly sweet, and almost smoky.

This velvety smooth soup will leave you craving for more apples, more roasting, and more fall. Let the season begin!

Roasted Cauliflower and Apple Soup

 Serves 4

Cook time: 40 minutes

  • 3 large Golden Delicious or Ginger Gold apples
  • 1 small cauliflower
  • 2 cloves of garlic, peeled
  • ½ tsp. salt
  • 1 tbsp. olive oil
  • 4.5 cups of vegetable stock or water

Garnish with:

  • Roasted pumpkin seeds
  • Olive oil
  • Green onions
  • Baby ppinach or kale leaves

Preheat oven to 450 degrees Fahrenheit. Slice apples into 2-3 inch pieces. Slice cauliflower in half and remove its core. Chop into rough florets. Place apples, cauliflower, and garlic in a baking sheet. Sprinkle salt and drizzle olive oil over the vegetables. Toss until everything is evenly coated. Roast for 30-35 minutes. Apples and cauliflower chunks should be cooked through and golden around the edges. Transfer these into a blender with vegetable stock or water. Puree, in batches if necessary) until velvety smooth. Transfer these into a large pot and reheat over low temperature until hot. Serve into bowls and garnish using any, or all of the above mentioned ingredients. Eat immediately.