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.