A cauliflower soup that is as delectable as it is vibrant. You can find purple, green, yellow, orange, purple and white cauliflower all at your local farmer’s market, but no matter which hue, you’ll get a healthy dose of vitamin K in this sumptuous soup. This recipe was created by Kathy Patalsky of Healthy. Happy. Life.
- 2 teaspoons olive oil
- 1 shallot, sliced
- 1 head purple cauliflower stems removed, broken into florets
- 1 russet potato, peeled and chopped
- 1 cup plain soy creamer or skim milk
- 1 tablespoon maple syrup
- 3 dashes cayenne
a pinch paprika
- 1/4 teaspoon lemon pepper
- 1/2 teaspoon salt
- 3 tablespoons apple cider vinegar
- parsley, for garnish
Place the olive oil in a skillet over medium-high heat. Add the sliced shallots and sauté for 2-3 minutes, or until caramelized. Set the shallots aside in their cooking oil.
Bring a large pot of salted water to a boil over high heat. Add the cauliflower florets and potato chunks to the pot. Cook 3-6 minutes, or until tender and drain, reserving 1 cup of their cooking water.
Combine the cauliflower, potatoes and reserved cooking water in a food processor or blender. Add the shallots with their cooking oil, soy creamer, maple syrup, cayenne pepper, paprika, lemon pepper and salt to the processor. Blend until smooth.
Add the vinegar and pulse again until well incorporated. Taste for seasoning and adjust if desired. Garnish with parsley and enjoy!