Purple Cauliflower Soup
March 30, 2009
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 minutes, (PT3M)
- Cook Time: 15 minutes, (PT15M)
- Total Time: 20 minutes, (PT20M)
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. Heat the olive oil in a large pot and over medium heat and saute the onion for 5 minutes.
- 2. Add the garlic and cook for 1 minutes.
- 3. Add the cauliflower and chicken stock. Bring to a boil and reduce to a simmer.
- 4. Cook for 15 minutes or until the cauliflower is fork tender.
- 5. Pour ingredients plus parmesan cheese into a blender and puree.
- 6. Serve.
- * 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.
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November 9, 2011 at 7:38 pm
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June 29, 2011 at 8:59 pm
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September 26, 2010 at 5:32 pm
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