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
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?!
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
Instructions
- Heat the olive oil in a large pot and over medium heat and saute the onion for 5 minutes.
- Add the garlic and cook for 1 minutes.
- Add the cauliflower and chicken stock. Bring to a boil and reduce to a simmer.
- Cook for 15 minutes or until the cauliflower is fork tender.
- Pour ingredients plus parmesan cheese into a blender and puree.
- Serve.
Notes
- *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.
Nutrition
Calories: 140kcal | Carbohydrates: 13g | Protein: 8g | Fat: 8g | Cholesterol: 5mg | Sodium: 280mg | Fiber: 3g | Sugar: 5g
Did you make this recipe?Mention @Weelicious or tag #weelicious!
I’ve used this recipe for a few years and love it! But something seems to have changed and now the instructions are for a chai latte I think? Can you repost the soup recipe please?
Hi Michelle! I wish I could tell you how those instructions got on this post, but I have no idea hah! I’ve updated and put in the correct instructions now. Thanks for the comment, and I’m so happy you love this soup!
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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!
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.