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Creamy Cauliflower and Apple Soup Shooters

Serves 12 to 16 as an appetizer
Time 45 min
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.
Ingredients
  • 1/2 yellow onion chopped
  • 3 1/2 cups 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
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/2 yellow onion chopped
  • 3 1/2 cups 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