This creamy and silky soup is satisfying, healthy, and made extra vibrant and beautiful with purple cauliflower and potato.
This past weekend, I met up with a couple of old friends, and we had such a great time. We ate too much, slept too little, laughed endlessly, and caused a minor scene wherever we went. Getting back to the grind of things is always hard, but we all need to take a little break from life once in a while and refuel ourselves, and I’ve realized that time with friends is the perfect way to do that. So I encourage you to plan a weekend getaway with your friends – yes it’ll cost you some money, time, energy, etc, but it’s totally worth it, I promise! That being said, it’s Monday and I’m trying to get myself back to reality, and this soup is really helping me out. You know those cold days you just want to cuddle up, watch a movie, and eat something super yummy? This is the perfect thing for those nights.
Also, with the holidays just around the corner, there’s always a big emphasis on food, which I have absolutely no complaints about. Don’t get me wrong, I love the traditional food that we’re all used to, but it’s also fun to switch it up a little bit and have something new and fresh. The wonderfully vibrant color makes it nice and festive for any event or holiday. So whether you’re going to a holiday party or curling up on the couch, this soup is the ultimate bowl of comfort and flavor. Cauliflower soup can become your new family favorite!
I’ve raved about cauliflower before – admittedly a little too excitedly – but it’s just such a great vegetable to cook with. The last cauliflower post was this Cauliflower risotto, which uses riced cauliflower. This soup takes advantage of the creamy quality of cooked cauliflower to make an exceptionally comforting yet healthy soup. When you blend cooked cauliflower, it becomes a very smooth/silky texture that gives you all the satisfaction of a normally unhealthy bisque or chowder. To add a little extra bulk and substance, I added a few potatoes to the soup- purple potatoes, of course, to keep the color nice and purple. This soup can definitely be made with regular cauliflower and potatoes, but why would you pass up the opportunity to make this beautiful purple soup? I will admit that purple cauliflower is not as easy to come by as the normal one, but I think it’s a hundred percent worth it to “throw some glitter” on this otherwise very simple dish.
When cooking and science meet:
I experimented with different liquids to adjust the consistency and color of the soup. Adding water simply thins the soup out and dilutes the color just a bit. Adding milk gives it a creamier and fuller consistency than the water, and makes the color a little paler. Apple cider vinegar adds a distinct flavor and turns the soup a little pinker in hue (who knew??). After experimenting with the textures and flavors, my favorite combination was adding a just a splash of vinegar and a little bit of milk. Feel free to play with the flavors and textures for yourself if you want! Thin it out with nondairy milk, water, or veggie stock for vegan option.
If you’re looking for a wonderfully satisfying and healthy bowl of soup for a cold night in or that holiday party, look no further! Hugs & kisses and all my best wishes!
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp oil
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/4 cup red wine
- 4 cups stock* (see note)
- 1 head purple cauliflower, cut into 1-2 inch florets** (see note)
- 2-3 small purple potatoes, peeled and cut into 1 inch cubes*** (see note)
- 1 cup milk **** (see note)
- 1 tbsp apple cider vinegar, optional
- Croutons, optional
- In a large stock pot, add oil and sauté diced onion over medium-high heat until translucent (about 5 minutes). Add minced garlic, Italian seasoning, and salt and cook for another 3-4 minutes.
- Add red wine, and cook for 2 more minutes, scraping the bottom of the pot with a wooden spoon. Add stock, purple cauliflower and purple potatoes. Bring to a gentle boil, then turn the heat down to low. Continue to cook, stirring occasionally, until cauliflower and potatoes are for tender (about 15 minutes).
- Blend everything using an immersion blender. If you don't have you, you can use a regular blender, but be sure to let everything cool before blending.
- Thin out the soup with 1 cup of milk, water or stock, depending on how thick you want the soup.
- Mix in apple cider vinegar (add flavor and turns the soup more pink). Season with additional salt if needed.
- Serve with croutons and a drizzle of cream if desired.
- *Use vegetable stock to make vegetarian and vegan
- ** Can sub white cauliflower
- *** Can sub one russet potato
- **** Use water or veggie stock for vegan option