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Purple Cauliflower Soup

Purple Cauliflower Soup

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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 three of them and it was winner.  Tell the littles that it is purple soup, not yucky cauliflower, and they will be slurping it down in no time.   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  as well as kid-friendly.

Purple Cauliflower Soup

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 good olive oil over the soup and gave a generous sprinkle of Ezpeletako Bipera pepper flakes.  Did the kids still love it?  You BET they did!!

Purple Cauliflower Soup

 

Recipe: Purple Cauliflower Soup

Ingredients:

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

How To:

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.

Serve.

Eat.

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marla

Tuesday 7th of August 2012

Such a beautiful colored soup!

Denise Woodward

Tuesday 21st of August 2012

Thanks Maria. Not only pretty but it is really tasty. Kids love the color, so they love to eat it!! ~ Denise

bigFATcook

Thursday 7th of October 2010

Haha, It looks like something they serve on mars :) But still, good idea and looks delicious and full of flavors! Nice job.

Greets from Big FAT cook

Megan Gordon

Tuesday 5th of October 2010

O.k., curious about this recipe. And really curious about that cute towel!!

Dana

Tuesday 5th of October 2010

Denise, that is a beautiful bowl and a beautiful photo. I love those brightly colored cauliflower but I thought that they lose their color once cooked. Apparently not!