Purple Cauliflower Soup
Purple cauliflower isn’t just a feast for your eyes—it’s a flavor bomb that’ll jazz up any soup night! Blended with the delicate licorice notes of fennel and the warming zing of fresh ginger, this creamy soup isn’t just pretty, it’s packed with personality.
Servings 4
Calories 180kcal
Ingredients
- 1 head purple cauliflower chopped
- 1 fennel bulb thinly sliced
- 1 tablespoon fresh ginger grated
- 1 medium onion chopped
- 3 cups vegetable broth
- 1 tablespoon olive oil
- Salt & pepper to taste
- 2 tablespoons heavy cream or coconut milk optional
- 3 radishes thinly sliced
- 2 tablespoons pine nuts toasted
Instructions
- In a large pot, heat the olive oil over medium heat. Sauté the chopped onion and fennel until soft, about 6–8 minutes. This is where flavor builds, so let those veggies sweat it out and get sweet!
- Add the grated ginger and cook for another 2 minutes until fragrant. Stir frequently to avoid burning—ginger likes attention!
- Toss in the chopped purple cauliflower and pour in the vegetable broth. Bring it to a gentle boil, then reduce heat and simmer for 20 minutes until everything is tender. Don’t overcook—the color fades with time.
- Remove from heat and let cool slightly. Blend until smooth using an immersion blender or carefully transfer to a countertop blender. If desired, stir in the cream or coconut milk for added richness.
- Taste and season with salt and pepper. Serve hot, topped with radish slices and toasted pine nuts for that delightful crunch and color.
Nutrition
Calories: 180kcal