Purple Passion Soup! Cauliflower And Potato Soup

Name: Purple Passion Soup! Cauliflower And Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 red onion, diced; 12 garlic cloves (I used a mix of fresh and roasted); 1 lb purple potatoes, scrubbed and rough chopped; 1 head purple cauliflower, rough chopped saving a couple floweretes for garnish; 8 cups vegetable broth; 1 teaspoon pink peppercorns, smashed; dried red pepper flakes, generous pinch; fresh cracked pepper; salt; 20 ounces cream cheese with garlic and herbs (Kraft Philadelphia Cooking Creme Italian cheese and herbs); 14 1/2 ounces red beets (for vibrant color and nutrients)

Servings: persons

1 tablespoon olive oil
1 red onion, diced
12 garlic cloves (I used a mix of fresh and roasted)
1 lb purple potatoes, scrubbed and rough chopped
1 head purple cauliflower, rough chopped saving a couple floweretes for garnish
8 cups vegetable broth
1 teaspoon pink peppercorns, smashed
dried red pepper flakes, generous pinch
fresh cracked pepper
salt
20 ounces cream cheese with garlic and herbs (Kraft Philadelphia Cooking Creme Italian cheese and herbs)
14 1/2 ounces red beets (for vibrant color and nutrients)

1
In a large pot over medium high heat add oil when hot saute the onions and garlic for 3-5 minutes till translucent.
2
Toss in the potatoes, and cauliflower. Be sure to reserve some cauliflower for garnish. Pour the stock in bring to a boil reduce flame to a simmer. Season with peppercorns, salt, pepper flakes.
3
Cook soup till vegetables are tender minute 30 minutes.
4
Puree in a blender or with an immersion blender till smooth and creamy.
5
Simmer for 15 minutes.
6
Stir in the creme and simmer meanwhile steam the garnish till tender.
7
Puree the beets and juice from can in a blender and stir into the soup cook a couple minutes to desired consistency.
8
Pour into bowls and garnish with flowerets.
9
You can also top with shredded cheese or swirl some of the creme cheese for a nice presentation.

1141

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 red onion, diced, 12 garlic cloves (I used a mix of fresh and roasted), 1 lb purple potatoes, scrubbed and rough chopped, and more.

Yes, Purple Passion Soup! Cauliflower And Potato 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.

That's it — enjoy your meal!