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Purple Cauliflower Soup

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One of the best parts about living in California is the gorgeous local produce that is available year-round. I’d like to think I’ve seen it all when it comes to food, but I still find myself being surprised all of the time. I remember my amazement the first time I saw purple cauliflower at the farmer’s market. Truly something to behold as well as being incredibly nutritious. I always find that if kids are taken with the color of a food, they are more interested in trying it. And what is cooler than purple soup?!

Kenya drinks up this recipe like a smoothie. I like to sprinkle a little grated parmesan on top so even if your little one has an aversion to purple vegetables, the cheese on top may still lure them in!

Purple Cauliflower Soup  (4-6 Servings)

  • Prep Time: 3 mins,
  • Cook Time: 15 mins,
  • Rating:
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One of the best parts about living in California is the gorgeous local produce that is available year-round. I’d like to think I’ve seen it all when it comes to food, but I still find myself being surprised all of the time. I remember my amazement...

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 garlic clove, chopped
  • 1 head purple cauliflower, cut into florets (you can also use white or yellow cauliflower)
  • 3 cups chicken stock
  • 1/4 cup parmesan cheese, grated, plus extra for sprinkling on top if desired

Preparation

  1. 1. Heat the olive oil in a large pot and over medium heat and saute the onion for 5 minutes.
  2. 2. Add the garlic and cook for 1 minutes.
  3. 3. Add the cauliflower and chicken stock. Bring to a boil and reduce to a simmer.
  4. 4. Cook for 15 minutes or until the cauliflower is fork tender.
  5. 5. Pour ingredients plus parmesan cheese into a blender and puree.
  6. 6. Serve.
  7. * Allow to cool, place in appropriate container or ziploc bag, label and freeze up to 4 months. When ready, heat in a pot over low-medium heat or defrost in fridge for 24 hours.
Purple Cauliflower Soup

Nutrition Information

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Comments






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  3. Jessica

    November 9, 2011 at 7:38 pm

    How much of the stalk can you include in this soup? I kept some on, but wasn’t sure how much. If I include more stalk would it change the flavor? I don’t cook with cauliflower often. Thanks!

  4. Alice

    June 29, 2011 at 8:59 pm

    Thanks for posting this recipe. My veggie phobic 5 year-old ate a whole bowl of this. I love it too! We made it with white cauliflower, red onions and extra fresh grated parm. Delicious.

  5. Emily

    September 26, 2010 at 5:32 pm

    I am not in love with cauliflower but we got purple and green cauliflower for less than a buck each so I saw this recipe and made it. We love it. It’s much thicker than I expected! I am making more so I can freeze for those cold days that go so well with soup.

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