Purple Cauliflower Soup

Purple Cauliflower Soup

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Isn’t this the prettiest soup ever? I feel like I should come up with a more fun name for it. Unicorn soup?! I absolutely love purple cauliflower. Have you seen it in the stores? It is so pretty. My regular grocery store usually carries it along with yellow and a light green. It tastes exactly like regular cauliflower, it’s just more fun! No artificial colors or dyes here:)

This soup is low calorie, low fat, low carb…can be made vegan and gluten free! So it really works for everyone! It’s great as a first course, or for lunch with a sandwich. It’s super simple and quick to make and will stay in the fridge or freezer if you want to make it ahead of time. Garnish with fresh thyme and cracked pepper, it’s so good!

Purple Cauliflower Soup

Course: Soups, Appetizers, Lunch, Dinner, SidesCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

20

minutes
Calories

73

kcal
Protein

3.5

g
Fat

3

g
Carbohydrates

9

g

Ingredients

  • 1 large head purple cauliflower (16 oz) chopped

  • 4 cups low sodium chicken/vegetable broth

  • 1/2 cup chopped shallot (1 large)

  • 1 tbsp butter/plant based butter

  • 1 tbsp flour (AP or GF)

  • Salt to taste (I used 1-1.5 tsp)

  • Pepper and fresh herbs to taste

Directions

  • Melt butter in pan, add shallots and cook until golden brown (about 3-4 min).
  • Add flour and cook for 1 minute until toasted.
  • Add cauliflower and broth. Bring to a simmer for 12-20 minutes until cauliflower is soft.
  • Remove from heat. Blend until soft with an immersion blender.
  • Taste and add salt as needed.
  • Garnish with fresh herbs and freshly cracked pepper. I used fresh thyme.

Notes

  • If you don’t have an immersion blender, you can use a regular blender. Blend in batches, remove the top core from top, and cover with a towel. Be careful!

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