Curry Spiced Cauliflower Parsnip 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
4 cups chicken or vegetable stock
1/2 teaspoon kosher salt, or more to taste
1/4 teaspoon ground black pepper
1/2 teaspoon curry powder
1/4 teaspoon ground turmeric
1/2 cup milk (use soy milk for vegan)

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.

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.

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 if desired.

from: savorysimple.net