Purple Cauliflower Soup – a delicious recipe with purple cauliflower, shallots, garlic, veggie stock, olive oil, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Remove outer leaves of cauliflower. Wash and cut cauliflower into chunks.
2
Cut shallots and garlic into medium sized pieces.
3
Heat olive oil over medium heat in a large saucepan or dutch oven. Add shallots, cook over low heat, until soft. About 5 minutes.
4
Add cauliflower. Stir to coat with olive oil. Cook for about 5 minutes over low heat.
5
Add stock and garlic. Bring to boil. Do not cover with a lid.
6
Bring heat to a low simmer. Season to taste with salt.
7
Cook until cauliflower is soft, about 25 - 35 minutes. It all depends on how large you cut the pieces of cauliflower.
8
Remove from heat and let cool about 10 minutes. Puree in batches, using either a blender or food processor. Return to cooking pan.
9
Gently reheat over low heat. If necessary season with a bit more salt.
10
Ladle into serving bowl. Drizzle good quality olive oil over the top and sprinkle with ezpeletako bipera or smoked paprika.
11
Serve. Eat.
188
kcal
Calories
8
g
Fat
26
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 pounds purple cauliflower, 2 small shallots, 2 garlic cloves, 3 - 4 cups veggie stock, and more.
Yes, Purple Cauliflower Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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