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!

Gorgeous 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.

Follow my blog with Bloglovin!

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

Shop products featured in this recipe:

Shrimp Sambal with Roasted Cauliflower, Chickpeas and Ginger

shrimp sambal

Main, Seafood | July 17, 2017 | By

Here’s a quick dinner dish that will become a family fave! Shrimp Sambal is a classic Malaysian dish, but ours is not your typical shrimp sambal recipe! We’ve roasted gorgeous purple cauliflower (you can use whatever cauliflower you can find) and chickpeas for texture, lots of veggies, fresh local ginger from Red Earth Organic Farms, and herbs for flavor. Of course, the spicy sambal oelek is the real flavor bomb here! This Thai red chili paste has freshly ground hot red chili peppers (bird’s eye chili), rice vinegar, and salt. It’s good on just about everything! But don’t go crazy or your mouth will be on fire! 

shrimp sambalThis lovely bowl of yum has so many flavor bombs with the spicy shrimp, colorful purple cauliflower, tender roasted chickpeas, ginger and lots of herbs! Shrimp sambal is a winner for dinner!

purple cauliflowerGorgeous purple cauliflower is milder, sweeter and nuttier than the standard white version. It’s also loaded with vitamin C, calcium and potassium!

purple cauliflower and chickpeasRoast the purple cauliflower and chickpeas on a large baking sheet at 425 degrees for 30 minutes. They should be tender and slightly browned.

gingerFreshly grated local ginger gives this dish a nice kick! This super aromatic ginger is from Red Earth Organic Farms in Georgia.

shrimp sambalStir-fry all of the veggies in a large wok and add the spicy sauce to coat. Toss in the shrimp last and cook for about three minutes until pink and curled. Top with fresh mint and cilantro! 

Follow my blog with Bloglovin!

Shrimp Sambal with Roasted Cauliflower and Chickpeas
 
Author:
Serves: 6
Ingredients
  • 4 tablespoons canola oil (divided)
  • 1 head purple cauliflower, cut into florets
  • 1 (15-ounce) can chickpeas, drained, rinsed and patted dry
  • Salt & pepper
  • 1 medium shallot, chopped
  • 3 cloves garlic, minced
  • 1 cup white button mushrooms, sliced
  • 2 tablespoons sambal oelek (Thai red chili paste)
  • 1 tablespoon fish sauce
  • 2 tablespoons mirin wine
  • Juice from 2 small limes
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon sugar
  • 1 pound large shrimp, peeled and deveined
  • ½ cup fresh mint, chopped
  • ½ cup fresh cilantro, chopped
Instructions
  1. Preheat oven to 425 degrees. Place the cauliflower florets and chickpeas on a large baking tray. Drizzle with 2 tablespoons canola oil, and sprinkle with salt and pepper. Toss to combine, in a single layer. Roast in the oven for 30 minutes until crisp, stirring halfway through. Remove from oven and set aside.
  2. Meanwhile, in a glass mixing bowl, whisk together the sambal oelek, fish sauce, mirin wine, lime juice, ginger, and sugar.
  3. In a large heavy wok, add the remaining 2 tablespoons of canola oil over medium high heat until shimmering. Add in the shallots, garlic, and mushrooms, and stir-fry until shallots are translucent and mushrooms are slightly golden. Add the roasted cauliflower and chickpeas to the wok and stir to combine. Pour in the sauce mixture and stir the veggies to coat. When well combined, add in the shrimp and cook for about three minutes until shrimp is curled and pink. Remove the wok from the heat and sprinkle in the mint and cilantro, and toss to combine. Serve immediately with extra herbs sprinkled on top.

If you liked this recipe, try our Seared Chili Scallops with Baby Bok Choy

seared scallops

Shop products featured in this recipe:

%d bloggers like this: