Purple Cauliflower & Roasted Garlic Soup

Ever eaten a soup that looked like blueberries? Neither had I, until now! This roasted garlic cauliflower soup is made with a purple cauliflower and a handful of simple ingredients for a comforting light meal or entrée. Get ready to feel like a true alchemist when you add the vinegar and watch the colour pop!
5 from 1 vote
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine Global
Servings 4
Calories 167 kcal

Equipment

  • Baking Tray
  • Parchment Paper
  • Large Pot
  • Immersion Blender

Ingredients
  

  • 1 head purple cauliflower
  • 1 head garlic top removed to expose cloves.
  • 1 medium yellow onion diced
  • 1 bay leaf
  • 2 tsp fresh thyme leaves
  • 4 cups vegan chicken broth or vegetable (I use Massel brand)
  • 1/2 cup coconut cream
  • 1-2 tsp sherry vinegar or to taste
  • salt and freshly ground black pepper to taste
  • microgreens or snipped chives for topping
  • greek style coconut yoghurt for topping

Instructions
 

  • Preheat your oven to 425°F (220°C) and line an oven tray with baking paper.
  • Wrap the trimmed head of garlic in foil, with a sprinkle of water. Place in the oven and roast for about 10 minutes.
  • While the garlic roasts, cut your cauliflower into florets. Then, when the ten minutes are up, add the cauliflower to the oven tray and roast for a further 30 to 35 minutes.
  • Remove cauliflower and garlic from the oven, and set aside to allow the garlic to cool.
  • While the garlic cools, warm a splash of water in a large pot over medium-high heat. Add the onion and saute for about 5 minutes, adding additional water as needed to prevent sticking.
  • Add the bay leaf and thyme. Give it a minute, then add the broth.
  • When the garlic has cooled for several minutes, squeeze it out and add it to the broth with the cauliflower.
  • Bring the soup to the boil, then remove the bay leaf and turn to a simmer. Puree with an immersion blender (on low speed), then let it simmer for five minutes.
  • Stir in the vinegar to make the colour POP. Then stir in the coconut cream, and adjust seasoning to taste. Add a bit more water or broth to thin the soup to your liking.
  • Serve warm with a drizzle of coconut yoghurt, cracked pepper and fresh microgreens for garnish.

Nutrition

Calories: 167kcalCarbohydrates: 17.3gProtein: 4gFat: 11.5gSaturated Fat: 9.7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gSodium: 679mgPotassium: 443mgFiber: 4.6gSugar: 6.3gVitamin A: 1292IUVitamin C: 44mgCalcium: 105mgIron: 4mg
Keyword plant-based, wfpb

Gabrielle is an evidence-based vegan coach who believes that health transformation begins when you switch to a plant-based diet. Her mission is to help midlife women eat in alignment with who they are and what they value so that they can lead a happier, healthier and more fulfilling life.

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