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potato cauliflower soup

Perfectly Purple Potato and Cauliflower Soup

  • Author: Asian Caucasian
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 60 mins
  • Yield: 6 1x
  • Category: Soup
  • Method: Oven & Stove Top
  • Cuisine: Asian Fusion

Description

It’s purple pandemonium over here with this gorgeous Perfectly Purple Potato and Cauliflower Soup, a hearty, healthy soup for the chilly days ahead.


Scale

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

Keywords: Cauliflower Soup, Purple Soup, Cauliflower, Potato Soup