Curried Cream of Cauliflower Soup

Ingredients:
2 tablespoons olive oil
1 onion, thinly sliced
1 cauliflower, stem trimmed and cut into small pieces
1 small potato, peeled and choped
1 green apple, peeled and chopped
1 teaspoon curry powder
1 teaspoon salt, plus more for seasoning
1 tablespoon creme fraiche or heavy cream

In a large saute pan, cook the onions in the oil over medium heat until softened and slightly golden in color.

Add the cauliflower, potato, apple, curry and salt and stir-fry for a minute or two. Add enough water or vegetable stock to just cover the vegetables. Lower the heat slightly and cover the pan. Cook 10 -15 minutes, until the vegetables are tender when pierced.

Let the mixture cool slightly before blending to a smooth puree, adding more liquid if necessary depending on how thick you want your soup. Add the creme fraiche and taste for seasoning, adding more salt and maybe a pinch of sugar to bring up the flavors.