Purple Cauliflower Soup | Plant-Based, GF

5 from 1 reviews

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.


  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1/81/4 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
  • 12 tablespoons 100% frozen grape juice concentrate
  • 1 tablespoon fresh lemon juice

Cashew Cream:

  • 1/4 cup soaked cashews
  • 1/23/4 cup water (1/2 cup for thicker cream)


  • 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.
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