• Gather all ingredients before starting the recipe.
• Chop 1/2 medium onion finely and peel 1 whole Granny Smith apple and chop into small squares and separate cauliflower into florets.
  
• Heat 1/4 cup unsalted butter in a medium stock pot over medium heat and add onion and sauté until the onions are translucent, 5-6 minutes
• Add 1 tbsp curry powder, 1 tbsp coriander powder, 1 tbsp cumin powder, and 1 tbsp garam masala and stir to combine.
• Add 1/2 small head cauliflower florets and 1 whole Granny Smith apple cut into cubes and stir to combine.
  
• Add 1 1/2 cup chicken stock or enough to fully cover the vegetables.
  
• Bring to a boil, then turn heat down to a simmer and cook until vegetables are soft, about 20 minutes.

Finishing

• When the soup has cooled to room temperature, purée the mixture in a blender or blend using and immersion blender.
• Add 2-3 tbsp honey if you find that the soup is too sour from the apple. Check soup for seasoning and add kosher salt if required.
• Add 2-3 tbsp heavy cream and stir to combine just before serving.