Curried Cauliflower and Apple Soup
2 tablespoon olive oil, divided
1 large head cauliflower, cut into florets
1 large onion, chopped
2 apples, peeled, cored and chopped
2 large cloves garlic, peeled, minced
2 teaspoons curry powder
5 cups fat-free, low sodium chicken stock
½ cup half and half
1/3 cup non-fat Greek plain yogurt
Salt and freshly ground black pepper to taste
Preheat oven to 400 degrees; toss florets with 1 tablespoon olive oil and place on rimmed baking sheet. Roast cauliflower for 20-30 minutes until browned.
In a large Dutch oven, heat oil over medium-high heat and saute onions until caramelized, about 10 minutes. Add apples and garlic, continue to cook 3-5 minutes. Add curry powder and chicken stock; cover and reduce to simmer for 30-40 minutes.
Using a blender, food processor or immersion blender to puree soup. Return pureed soup to Dutch oven and add half and half and yogurt, stir to combine. Gently heat soup over low heat. Season with salt and pepper.
Nutrition information per serving
85 calories from fat
10 g fat
3 g saturated fat
13 mg cholesterol
345 mg sodium
27 g carbohydrates
5 g fiber
14 g sugars
11 g protein