Perfectly Purple Potato and Cauliflower Soup

potato cauliflower soup

It’s purple pandemonium over here with these gorgeous purple-hued veggies! We’ve roasted up a variety of purple potatoes along with purple cauliflower, tossed in some carrots, onions, garlic, and fennel, to make this hearty, healthy soup for fall. Purple cauliflower is definitely in season so you can usually find it at your local grocery store. Purple potatoes (we used sweet and regular purple) are always available, no problem there! This soup will definitely warm your belly! And, on a very healthy note, these purple beauties contain high antioxidant levels which is good for fighting cancer, heart disease, inflammation, and scores of other potential ailments in our bodies. Eat your purple, peeps!

 purple potato soup

Hearty, healthy and belly-warming, this Purple Potato and Cauliflower Soup is perfect to serve on a chilly fall night!

purple potatoesGorgeous hues from this variety of purple potatoes gives this soup its beautiful color! They’re high in antioxidants which fights cancer, heart disease, and other ailments.

purple veggiesRoast up these purple veggies at 400 degrees for 30 minutes until lightly caramelized.

purple potato soupUse your immersion blender or regular blender and pulse until well-blended. Make it chunky if you’d like!

potato cauliflower soupThis potato and cauliflower soup is purple perfection in a bowl! Swirl in some sour cream or creme fraiche and top with a few sprigs of fresh cilantro.

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Perfectly Purple Potato and Cauliflower Soup
 
Author:
Serves: 6
Ingredients
  • 1 head purple cauliflower, cut into florets
  • 5 cups purple potatoes (variety of sweet and regular), cut into 1-inch pieces
  • Coconut oil or canola oil spray
  • Salt & pepper
  • 1 tablespoon virgin coconut oil
  • 1 medium onion, chopped
  • 1 fennel bulb, chopped
  • 6 garlic cloves, minced
  • 2 large purple or orange carrots, peeled and chopped
  • 6 cups chicken or vegetable broth
  • Salt & pepper
  • Sour cream or crème fraiche
  • Sprigs of cilantro for garnish
Instructions
  1. Preheat oven to 400 degrees. Arrange the cauliflower and potatoes on a large baking sheet. Spray with coconut oil spray and sprinkle with salt & pepper. Toss thoroughly to coat. Roast in oven for 30 minutes, tossing half way through, until slightly caramelized.
  2. Meanwhile, heat coconut oil in a heavy dutch oven or pot over medium-high heat. Sauté onions and garlic until translucent. Add in fennel and carrots and sauté until tender. Stir in the broth and the roasted cauliflower and potatoes. Bring to a boil, and lower to simmer, cover and cook for 15 minutes until veggies are fork-tender. Remove from stove.
  3. Using an immersion blender or regular blender, blend until creamy (you can leave chunky if preferred). Season with salt & pepper. Serve soup in bowls swirled with sour cream or crème fraiche. Garnish with a few sprigs of cilantro.
Notes
Recipe adapted from Wife Mama Foodie

If you liked this recipe, try our Easy Spiced Pumpkin Coconut Soup

pumpkin coconut soup

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Nutella and Coconut Pancakes

nutella pancakes

Sweets | September 25, 2017 | By

Tomorrow is National Pancake Day peeps! For all of you Nutella-lovers, this recipe is a keeper! It’s so incredibly simple and quick you could whip this up for breakfast or as an after-dinner treat! So, instead of shoveling spoonfuls of this popular hazelnut spread into your mouth right out of the jar (yep, we all have our weaknesses), try this alternative that will satisfy even more. Your tummy will thank you!

nutella pancakesThis scrumptious Nutella coconut pancake can be on your breakfast plate in less than 30 minutes! And in your tummy in even less!

Nutella and Coconut Pancakes
 
Author:
Serves: 4
Ingredients
  • 4 frozen crepes, defrosted
  • ¼ cup Nutella spread
  • 1 cup sweetened or unsweetened coconut flakes
  • ½ cup finely chopped peanuts
Instructions
  1. Fold each pancake (crepe) in half, spread 1 generous tablespoon of Nutella on each pancake and fold over into quarters. Warm a non-stick skillet sprayed with cooking spray and lightly toast each pancake until warm, about 2 minutes on each side. Remove pancakes from skillet and place on a serving dish. Sprinkle each pancake with coconut flakes and peanuts. Serve while warm.
Notes
You can purchase frozen crepes in the freezer section at your local grocery store, or at Ikea. Sprinkle powdered sugar on top if desired.

If you liked this recipe, try our Coconut Pumpkin Breakfast Cupcakes

coconut pumpkin cakes

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  Nutellacrepescoconut flakes