Garnished with toasted almonds, fragrant lemon zest and fresh parsley, this rich cauliflower and apple soup is easy to pass around at a party, where guests can sip it from small cups, no spoon required! Watch our how-to video.
Home » Recipes » Creamy Cauliflower and Apple Soup Shooters
1/2 yellow onion, chopped
3 1/2 cup unsweetened plain almondmilk
1/2 teaspoon fine sea salt
1 (16-ounce) package frozen cauliflower
2 medium apples, such as Honeycrisp or Braeburn, peeled, cored and chopped
1 tablespoon juice and 1 teaspoon zest from 1 lemon, divided
1/2 cup blanched slivered almonds, toasted
2 tablespoons finely chopped flat-leaf parsley
In a medium pot, cook onion over medium-high heat, stirring often, until softened and light golden, about 5 minutes. Stir in almondmilk, salt, cauliflower and apples; bring to a boil. Reduce heat to medium-low, cover and simmer until very tender, about 30 minutes. Working carefully, use an immersion blender or traditional blender (allowing steam to escape) to purée soup until very smooth; stir in lemon juice.
In a small bowl, combine almonds, parsley and lemon zest. Pour soup into small cups, top with almond mixture and serve.
Per Serving: Serving size: about 1/3 cup, 50 calories (25 from fat), 3g total fat, 140mg sodium, 5g carbohydrates, (2 g dietary fiber, 3g sugar), 2g protein.
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