Purple Cauliflower Soup


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!


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Purple Cauliflower Soup (4-6 Servings)

Prep Time: 3 mins Cook Time: 15 mins

egg free

nut free

gluten free


  • 2 Tbsp 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


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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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.