I find it funny that one of the most popular posts on our site is for a kid-friendly meal, Purple Cauliflower Soup. Funny because as you know, we don’t have kids. Rest assured, I know kids like this soup recipe as I did try it out on a couple. Tell them it is “purple soup”, not yucky cauliflower! Even though I love the original recipe, I decided to remake it a bit. I wanted it to be thicker and a little more lively; but, still kid-friendly.
To jazz it up a bit I added a little more garlic and I used veggie stock for the base of the soup. Instead of a pat of butter as a garnish, I drizzled some good olive oil over the soup and gave a generous sprinkle of Ezpeletako Bipera. Did the kids still love it? You BET they did!!
Purple Cauliflower Soup
1 1/2 – 2-pound purple cauliflower, green leaves removed, washed and cut into chunks
2 shallots, peeled and cut into chunks
2 garlic cloves, peeled and smashed
3 – 4 cups veggie stock, how much you use depends on how thick you want the soup, I used 3 cups
2 tablespoons olive oil
kosher salt to taste
good quality olive oil, for garnish
ezpeletako bipera or regular paprika, for garnish
Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add shallots and cook, over low heat, until soft, about 3 – 5 minutes, depending on temperature.
Add cauliflower, veggie stock, and garlic. Turn up the heat, bring to a boil; then lower heat to a low simmer, season with salt to taste. It will depend on how salty your stock is.
Cover your pot with a lid and cook until cauliflower is soft; about 25 – 35 minutes. It depends on how large the chunks of cauliflower are.
Remove from heat, let cool about 15 minutes. Puree in a blender or food processor, in batches, until smooth.
Return pureed soup to the cooking pot and gently reheat over low heat.
Ladle into serving bowls, drizzle with good quality olive oil and sprinkle with ezpeletako bipera or paprika.