Purple Cauliflower Soup

5 from 1 vote

Purple Cauliflower Soup

I always find that if kids are taken with the color of a food, they are more interested in trying it. And what is cooler than purple soup?!

Prep Time3

Cook Time15

Total Time18

Course: Lunch, Main Dish

Cuisine: American

Servings:

Calories: 140kcal

Author: Catherine McCord

Ingredients

2 tablespoons olive oil
1 small onion, chopped
1 Garlic Clove, chopped
1 Head Purple Cauliflower, cut into florets (you can also use white or yellow cauliflower)
3 Cups chicken stock
1/4 Cup Parmesan Cheese, grated plus extra for sprinkling on top if desired

Instructions

Heat the olive oil in a large pot and over medium heat and saute the onion for 5 minutes.
Add the garlic and cook for 1 minutes.
Add the cauliflower and chicken stock. Bring to a boil and reduce to a simmer.
Cook for 15 minutes or until the cauliflower is fork tender.
Pour ingredients plus parmesan cheese into a blender and puree.
Serve.

Notes

*Allow to cool, place in appropriate container or ziploc bag, label and freeze up to 4 months. When ready, heat in a pot over low-medium heat or defrost in fridge for 24 hours.

Nutrition

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