1. Apple Chutney Prep

   Prepare ingredients. Squeeze juice from oranges over the apples.

   • 1 , diced White Onion
   • 1 1/2 Tbsp , grated Ginger
   • 4 , peeled, diced Granny Smith Apples
   • 2 , halved, juiced Oranges
2. Apple Chutney Prep Cont.

   In a medium pot, place all ingredients over low heat. Let simmer and reduce for 15 minutes or until thick. Let cool to room temperature.

   • 1 , diced White Onion
   • 1 1/2 Tbsp , grated Ginger
   • 4 , peeled, diced Granny Smith Apples
   • 2 , halved, juiced Oranges
   • 1/2 cup Apple Cider Vinegar
   • 2/3 cup Light Brown Sugar
   • 1/2 tsp Mustard Seeds
   • 1 pinch Crushed Red Peppers
   • 1 tsp Kosher Salt
   • 1/2 cup Raisins
3. Prepare Veggies

   Prepare ingredients.

   • 2 heads , chopped Fresh White Cauliflower
   • 1 , diced Yellow Onion
   • 15 , peeled Garlic Cloves
4. Simmer Soup

   In a medium to large pot, roast the garlic in oil over medium-low heat for 10 minutes or until browned and caramelized. Add onions and sauté for 2 minutes. Add cauliflower and stock. Simmer for 15 minutes or until the cauliflower is fork tender.

   • 2 Tbsp Extra Virgin Olive Oil
   • 8 cups Vegetable Stock
5. Purée

   Pour soup into a blender, season with salt to taste and blend 2-3 minutes or until smooth. Work in batches if necessary. Check seasoning. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Note on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent severe burns.

   • 1 pinch Kosher Salt
6. Serve

   Prepare chives. Ladle soup into bowls and serve with topping. Garnish with chives, freshly cracked black pepper and olive oil, if desired.

   • 4 sprigs , chopped Fresh Chives
   • 1 pinch Black Pepper

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	Amount per serving	Daily value percentage
Calories	620 kcal
Low Fat	13 g	17%
Total Saturated Fat	3 g	14%
Unsaturated Fat	10 g
Low Cholesterol	15 mg	5%
Low Sodium	1390 mg	60%
Total Carbohydrate	110 g	40%
Fiber Total Dietary	12 g	41%
Sugars Total	75 g
Protein	21 g	41%
Excellent Source: Vitamin C	190 mg	210%

Load More

	Amount per serving	Daily value percentage
Calcium Ca	190 mg	15%
Iron Fe	3.5 mg	20%
Potassium K	1920 mg	40%
Vitamin E	1.7 mg	10%
B-Vitamins
Thiamin	0.4 mg	35%
Riboflavin	0.7 mg	50%
Niacin	9.5 mg	60%
Pantothenic Acid	2.5 mg	45%
Vitamin B-6	1.2 mg	70%
Folate (B9)	229 µg	60%

By Innit Culinary Team