Posted by: Hil | October 30, 2009

Roasted Cauliflower Curry Soup, Salad and Easy Apple Tart


There is something very relaxing about puttering around the kitchen  in the afternoon.  today I made a soup and salad lunch.  The soup was a simple roasted cauliflower curry soup.  To make the soup, break up a head of cauliflower into florets and quarter an onion.  Put the vegetables in a roasting pan, drizzle with olive oil, sprinkle with curry powder and roast for about an hour at 415 degrees.  When the vegetables are done roasting, purée them in batches in the blender with chicken or vegetable broth.  Add the puree to a soup pot and heat until hot, but not boiling.  Add as much more broth as is necessary to achieve the desired consistency.  Taste and adjust for seasonings.  I like to keep the curry in this soup as a background note, which allows the nutty, roasted flavor of the cauliflower to shine through.  If you want a spicier soup, I recommend using curry paste instead of curry powder.

To go with the soup, I made a simple spinach salad with avocado, canned garbanzo beans and chili lime vinaigrette (hot sauce, lime juice and olive oil whisked together).


For dessert, I made a puff pastry apple tart based on a recipe from Pioneer Woman Cooks.  I used less sugar on the apples and added cinnamon, but other than that I followed her method.  It was super easy to make and was as pretty as most things you can buy in a pastry shop.


Is that not beautiful?  After taking the photos I added a drizzle of honey which created a beautiful glossy finish.  This would be a fabulous thing to make for dessert for guests.  It wouldn’t be hard to prepare in advance, it only takes 20 minutes of baking time, and it looks a lot more impressive than it is. 


Happy weekend, everyone!



  1. that soup sounds delciious!!! and that apple tart is beautiful!!


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