Califlower Soup

• 1 tablespoon extra virgin olive oil
• 1 small or 1/2 large yellow onion, chopped
• 1 parsnip, peeled and chopped
• 2 ribs celery, chopped
• 1/2 head cauliflower, chopped
• 1 apple, peeled and chopped
• 1 cups chicken or vegetable stock
• 1/2 teaspoon salt (or more to taste)
• 1/4 teaspoon fresh ground pepper
• 1/2 teaspoon curry powder
• 1/4 teaspoon turmeric
• 1/2 cup nonfat milk

1. 1.In a large dutch oven over low heat, sweat the onion with a pinch of salt. Once the onions are soft, turn up the heat to medium and add the chopped parsnip, celery, cauliflower and apple. Cook the vegetables for a few more minutes, stirring periodically, until the cauliflower has softened up and the vegetables are beginning to caramelize.
2. 2.Add the stock. Bring the mixture to a simmer, cover the pot and lower the heat. Allow the soup to simmer on low heat for one hour.
3. 3.Carefully ladle the soup into a blender. Puree until silky. Return the soup to the pot and add the salt, pepper, curry powder, turmeric and milk. Add additional seasoning of desired.

extra virgin olive oil, yellow onion, parsnip, celery, cauliflower, apple, chicken, salt, fresh ground pepper, curry powder, turmeric, nonfat milk

Taken from www.epicurious.com/recipes/member/views/califlower-soup-52497291 (may not work)