Purple Passion Soup Cauliflower and Potato Soup
Dive into a bowl of vibrant comfort with this Purple Passion Cauliflower and Potato Soup! Featuring nutrient-rich purple cauliflower as its star ingredient, this creamy, plant-based soup is a feast for the eyes and the taste buds. The combination of tender potatoes, fragrant garlic, and a splash of unsweetened coconut milk creates a velvety texture that's perfectly balanced by warm spices like cumin and black pepper. Simmered to perfection in vegetable broth, this soup is as nourishing as it is delicious. Finished with a touch of fresh parsley for a burst of color, it's the ultimate cozy meal for chilly days. Ready in under an hour, this gluten-free and dairy-free recipe is perfect for weeknight dinners or impressing guests with its stunning hue and irresistible flavor!
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Recipe Information
Ingredients
- 1 head purple cauliflower
- 3 medium potatoes
- 1 large yellow onion
- 3 garlic cloves
- 5 cups vegetable broth
- 1 cup unsweetened coconut milk
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon ground cumin
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Remove the leaves and core from the purple cauliflower, then chop the florets into small pieces.
Peel the potatoes and cut them into 1-inch cubes.
Peel and dice the onion. Mince the garlic cloves.
In a large soup pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes until translucent.
Add the minced garlic, cooking for 1 more minute until fragrant.
Stir in the purple cauliflower and potatoes, coating them in the oil and aromatics.
Season the vegetables with salt, pepper, and ground cumin, stirring to combine.
Pour in the vegetable broth, ensuring the vegetables are fully submerged. Bring the mixture to a boil, then reduce to a simmer.
Cover and let the soup simmer for 20-25 minutes, or until the cauliflower and potatoes are tender when pierced with a fork.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, work in batches with a stand blender.
Stir in the unsweetened coconut milk, adjusting seasoning as needed with additional salt or pepper.
Ladle the soup into bowls, garnishing with fresh parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1244 mg | 54% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 9.5 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 105 mg | 8% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1542 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
