Purple Cauliflower Potato Soup
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.
Prep Time15 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Servings: 6 servings
Calories: 244kcal
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.
I always use my Vitamix to blend my soup and smoothies. It is the most amazing machine ever and I'm totally hooked.
Calories: 244kcal | Carbohydrates: 17g | Protein: 2g | Fat: 19g | Saturated Fat: 15g | Sodium: 2080mg | Potassium: 192mg | Fiber: 1g | Sugar: 6g | Vitamin A: 6840IU | Vitamin C: 3.5mg | Calcium: 28mg | Iron: 0.4mg
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