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!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Remove the leaves and core from the purple cauliflower, then chop the florets into small pieces.

Step 2

Peel the potatoes and cut them into 1-inch cubes.

Step 3

Peel and dice the onion. Mince the garlic cloves.

Step 4

In a large soup pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes until translucent.

Step 5

Add the minced garlic, cooking for 1 more minute until fragrant.

Step 6

Stir in the purple cauliflower and potatoes, coating them in the oil and aromatics.

Step 7

Season the vegetables with salt, pepper, and ground cumin, stirring to combine.

Step 8

Pour in the vegetable broth, ensuring the vegetables are fully submerged. Bring the mixture to a boil, then reduce to a simmer.

Step 9

Cover and let the soup simmer for 20-25 minutes, or until the cauliflower and potatoes are tender when pierced with a fork.

Step 10

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.

Step 11

Stir in the unsweetened coconut milk, adjusting seasoning as needed with additional salt or pepper.

Step 12

Ladle the soup into bowls, garnishing with fresh parsley if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(2706.5g)

Amount per serving	% Daily Value*
Calories	1505.5

Total Fat 43.9g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 6.2g
Cholesterol 0mg	0%
Sodium 5421.7mg	0%
Total Carbohydrate 244.7g	0%
Dietary Fiber 40.6g	0%
Total Sugars 41.5g
Protein 47.9g	0%

Vitamin D 0IU	0%
Calcium 878.6mg	0%
Iron 16.6mg	0%
Potassium 7106.9mg	0%

*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.

Source of Calories

Fat: 25.2%

Protein: 12.2%

Carbs: 62.5%