Relishing in the bright and beautiful colors of seasonal produce, this Purple Cauliflower and Potato Soup is healthy, delicious, and a fun meal to cook together with color-loving kiddos.
Let me start this post by assuring you all that I do know how to make other food aside from soup. However, given the continuous sickness and cold and need for vegetables, soup has been just what I need and has been on constant rotation in my house.
Sorry, not sorry.
That said, I have some awesome things coming! I just finished editing TEN brand new recipes that will be published while my family and I travel through New Zealand next month and only two of those are soup. So, worry not, other really fantastic stuff is coming.
Anyway, let’s have a quick chat about this beautiful purple soup (don’t worry, though, I’ll keep it short).
The other week I went to the market and the most beautiful yellow and purple cauliflower were on super sale. This never happens, so naturally, I had to take advantage. Six cauliflower later, I returned home with about four different purple cauliflower recipes in mind. Purple soup was first on the list, obviously. To make the soup even more purple, I also picked up some purple sweet potato and red onion.
The result? A creamy, smooth, deliciously healthy wintertime soup.
Octavian even had fun helping me pick out all the vegetables and loved watching the color change the longer the vegetables cooked. Unfortunately, despite his eagerness to help me make a mess in the kitchen, he refused to put any in his mouth. Rude, but totally not surprising. Little ass hole.
Purple Cauliflower Potato Soup
- 1 tablespoon olive oil
- 2 medium red onions (chopped)
- 2 teaspoon salt
- 5 cloves garlic (minced)
- 2 tablespoon fresh ginger (grated)
- 1 teaspoon ground cumin ((note-this did change the color of my soup and is why it is not more purple))
- 3 large white carrots (chopped)
- 3 stalks celery (chopped)
- 3 large purple sweet potatoes (scrubbed and chopped)
- 1 purple cauliflower (roughly chopped)
- 8 cups vegetable broth or water
- 1 (15 ounce) can full-fat coconut milk (plus more for serving)
- Additional coconut milk, pomegranate arils, and sliced radish for garnish
- Heat olive oil in a large heavy-bottomed Dutch oven or soup pot over medium-high heat. Add the chopped onion and sauté for 5-6 minutes, stirring occasionally, or until onions are softening and translucent. Add the salt, minced garlic, fresh ginger, and cumin to the onions. Sauté for one minute, stirring constantly. Add the carrots, celery, potatoes, and cauliflower to the onions. Stir well to combine. Cook for 4-5 minutes stirring occasionally.
- Add the vegetable broth (or water) to the pot and bring to a boil. Cover and reduce heat to low. Simmer for approximately 15-20 minutes, or until vegetables are fully cooked and soft.
- Remove soup from heat and carefully transfer to the bowl of a large blender. Process until soup is fully blended and creamy. Transfer back to the pot, working in batches if necessary.
- Return heat to medium and stir in the coconut milk. Remove from heat and garnish with additional coconut milk, pomegranate arils, sliced radish, and bell pepper, if desired.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)