Purple Cauliflower Soup | Plant-Based, GF
Try this delicious, comforting, and beautiful soup to shake off the lingering winter blues. The vibrant color brightens the day and promises something extraordinary. And extraordinary it is! It is a simple and healthy soup to serve your family this time of year. The cauliflower, grape, and lemon combination must be experienced to be believed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1/8–1/4 teaspoon crushed red pepper
- 4 cups vegetable stock
- 1 tablespoon Better-than-bouillon, vegetable base, vegan
- 3/4 teaspoon salt
- 1 medium-size purple cauliflower, sliced
- 1–2 tablespoons 100% frozen grape juice concentrate
- 1 tablespoon fresh lemon juice
Cashew Cream:
- 1/4 cup soaked cashews
- 1/2–3/4 cup water (1/2 cup for thicker cream)
Instructions
- In a large saucepan, sauté onion in olive oil until softened. Add the minced garlic and crushed red pepper and sauté for another minute. Next, add the vegetable stock, Better-than-bouillon, salt, purple cauliflower and bring to a boil. Reduce heat and let simmer for 7-8 minutes or until the cauliflower is fork-tender.
- Remove from heat, transfer to a blender. Blend on high until smooth. Return to saucepan.
- Next, stir in the grape juice concentrate and lemon juice. Taste and adjust flavor by adding more grape juice concentrate, lemon juice, or salt as needed.
- Stir in some cashew cream if desired. This adds creaminess to the soup.
Cashew Cream:
- Add soaked cashews and water to a blender and blend on high until smooth.
- Drizzle over soup for a beautiful look or mix in the soup for extra creaminess. Be sure to add a little at a time until you arrive at the right creaminess.
Find it online: https://chefani.com/purple-cauliflower-soup/