Omena-Zucchini-Cauliflower Soup
recipe

A delicious and hearty pureed soup combining fresh vegetables and spices, perfect for utilizing leftover veggies.
Preparation Time: 40 minutes
Serving Size: 4 servings
Ingredients:
- 150 g onion
- 200 g leek
- 4 tbsp olive oil
- 100 ml water
- 1 bunch fresh cilantro
- 2 tbsp curry powder
- 1 tsp ground nutmeg
- 350 g cauliflower
- 300 g zucchini
- 400 g apple, e.g., Royal Gala or local variety
- 1 tbsp salt
- 1 liter water
- 2 tbsp lemon juice
Instructions:
1. Peel and chop the onion into pieces. Slice the leek into rings, wash, and drain well. Separate the cilantro stems from the leaves.
2. In a pot, combine the onion, leek, olive oil, and cilantro stems. Heat until boiling.
3. Add the curry powder and nutmeg, stirring well. Pour in 100 ml of water and simmer with the lid on over low heat.
4. Break the cauliflower into florets, chop the larger ones, rinse, and add to the pot.
5. Wash the zucchini, trim the ends, and chop. Add to the pot, cover, and continue cooking.
6. Peel the apple, remove the core, chop, and add to the pot. Stir and cook on low heat until the vegetables are tender.
7. Boil 1 liter of water and pour it into the pot. Add lemon juice and blend with an immersion blender until smooth.
8. Chop the cilantro leaves, add them to the pot, and stir again. If the soup is too thick, add more boiling water.
9. Serve the soup with crème fraîche if desired, garnished with onion, cilantro, and a drizzle of olive oil.
Nutritional Information (per serving, estimated):
- Energy: 180 kcal
- Protein: 4 g
- Carbohydrates: 30 g
- Fat: 6 g
- Fiber: 7 g

Reviews: 4.08 (682 reviews) ★★★★★ share