Kicking out the midweek slump with a velvety dreamy cauliflower soup. But why is it purple you ask? Well, I found the most beautiful purple cauliflower this past weekend, and colorful veggies just make everything better! Nothing better to lift our spirits up than bowl of luscious, warm, tasty (and pink) soup!
This recipe couldn’t be simpler; just some basic veg, a couple of pantry staples, and let the plants do their magic!
1 head of purple cauliflower, broken down to florets (you could use regular ones as well)
1 large russet potato, washed and cubed
1 medium onion, peeled and chopped
4 cloves garlic
1 tbsp vegan butter
1 tsp coarse salt
16 oz low sodium vegetable broth
1 dried bay leaf
8 oz water
a bunch of green onions/scallions, finely chopped
a serrano pepper, thinly sliced (optional)
Melt butter in a soup pot over medium heat. Add the bayleaf and garlic cloves. Saute for a few minutes.
Next add the chopped onions and cook for 6-8 minutes until the onions turn really soft.
Then add the chunks of potatoes, measured salt. Mix well and cook for another 5 minutes.
Add in all the cauliflower florets, followed by the measured vegetable stock. Cover, increase the heat to high, and bring to a boil.
Once it’s at a boil, lower the heat to medium and let it simmer covered for about 20-25 minutes.
Test the potatoes for doneness, it should be fall apart tender. Turn off the heat and let this mixture cool.
Transfer to a blender (Vitamix) and blend into a really smooth mixture. Use the reserved cup of water to get the right consistency for the soup. It should be velvety and smooth, but not thick like a sauce. Use your judgment.
Serve warm with green onions and sliced chillies as toppings.