purple cauliflower spring soup with crème fraiche

Purple Cauliflower Soup is as delicious as it is stunningly beautiful.

My daughter, Sara asked me to write her a recipe using cauliflower. She loves to cook and has been experimenting with low carb, high energy meals to help fuel her busy lifestyle. Her schedule is crazy busy, leaving her little time to research recipes which leaves her at the mercy of unproven recipes. I’m weary of drab winter colors and textures. I want purples and pinks so when I saw this purple cauliflower at the market, I knew exactly what I was turning it into.

I’d been mulling recipe options over in my head, but couldn’t get inspired to prepare another winter vegetable dish. Even though purple cauliflower is still cauliflower, the color makes me think of Spring. The taste, on the other hand left me dubious.

Cooked cauliflower is boring. However, with the addition of aromatic vegetables [onion, garlic, celery and carrots] and tangy yoghurt for flavour and a little potato, to pump up the texture, what would be mush in a bowl becomes a sublime creamy soup! Like any cooked vegetable, purple cauliflower loses its vibrant color after being boiled. Adding apple cider vinegar, after you puree the soup turns the insipid purple into a dazzling pink.

The trick is to find the balance between color and taste. Too much vinegar and the pink will be gorgeous but you won’t be able to swallow the soup! Pour the vinegar incrementally, and taste as you go.

My darling girl, this is for you! xo

PURPLE CAULIFLOWER SOUP
Serves 6

3 tablespoons olive oil
1 red onion, peeled and finely chopped
1 carrot, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, peeled and finely chopped
1 russet potato, peeled and finely chopped
1 large purple cauliflower, cut into florets
5 cups chicken stock
1 cup Greek plain yoghurt
3 tablespoons apple cider vinegar
Sea salt and freshly ground black pepper
Crème Fraiche, to garnish
1 tablespoon of chopped flat Italian parsley

THE STEPS:

• Place a medium stock pot over medium-high heat and add olive oil.
• When oil is warm, add onion, carrot and celery.

• Cook until soft, but do not brown – stir often.
• Add chopped garlic and sauté for 1 minute.

• Add the cauliflower and potato to the vegetables and toss well.
• Add the chicken stock and bring to the boil.
• Cover the soup and simmer for 15-20 minutes, or until the vegetables are soft.

• Using an immersion blender, puree the soup. You can also use a food processor or blender.
• Add Greek yoghurt and apple cider vinegar* and stir well. – see ‘the love’
• Season, to taste, with sea salt and ground pepper.
• Ladle into serving bowls.
• Garnish with a drizzle of crème fraiche and a sprinkling of chopped parsley.

THE LOVE: Add the apple cider vinegar, one tablespoon at a time, tasting the soup after each addition. You’ll be amazed how the vinegar enhances the flavour and color!

Thanks for reading.

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Rating: 5.0/5

( 1 voted )

Prep Time: 15 Minutes Cooking Time: 45 minutes 45 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

3 tablespoons olive oil
1 red onion, peeled and finely chopped
1 carrot, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, peeled and finely chopped
1 russet potato, peeled and finely chopped
1 large purple cauliflower, cut into florets
5 cups chicken stock
1 cup Greek plain yoghurt
3 tablespoons apple cider vinegar
Sea salt and freshly ground black pepper
Crème Fraiche, to garnish
1 tablespoon of chopped flat Italian parsley

Instructions

1. Place a medium stock pot over medium-high heat and add olive oil.
2. When oil is warm, add onion, celery and carrots
3. Cook until soft, but do not brown - stir often. [about 10 minutes]
4. Add chopped garlic and sauté for 1 minute.
5. Add the purple cauliflower and potato to the vegetables and toss well.
6. Add the chicken stock and bring to the boil.
7. Cover the soup and simmer for 15-20 minutes, or until the vegetables is soft.
8. Using an emersion blender, puree the soup. You can also use a food processor or blender.
9. Add yoghurt and vinegar.
10. Season, to taste, with salt and pepper.
11. Ladle into serving bowls.
12. Garnish with a drizzle of crème fraiche and a sprinkling of chopped parsley.

Notes

THE LOVE: Add the apple cider vinegar, one tablespoon at a time, tasting the soup after each addition. You'll be amazed how the vinegar enhances the flavour and color!