When I was a little girl, I was always attracted to foods that had vibrant, bright colors and I still feel the same ways as an adult. Plant foods taste delectable and have some amazing colors that are so beautiful! I love eating with the colors of the rainbow because these wonderful foods contain powerful nutrients that nourish and help protect the body from disease.
I just went shopping at my local farmer’s market over the weekend and found a gorgeous purple cauliflower that drew me in with its deep purple color! This cauliflower was truly a sight to see! I had to take this beauty home immediately and figure out what I wanted to make with it.
Once I got home, I decided to make a purple cauliflower soup because I like eating hot soups especially during the fall and winter months. This hot soup is great to enjoy for an easy lunch or with dinner. Once I tried the soup I knew it was going to be one I would make again and again because it was so delicious and comforting. Who knew that purple soup could taste so good!
My easy recipe is made with garlic, homemade chicken bone broth, pastured organic butter, onions, fresh herbs, and coconut milk which really showcases the flavor of the cauliflower and lets it shine. You could also substitute vegetable stock and coconut oil for a tasty vegan version.
Purple cauliflower is an exceptional source of nutrients for protection of the body. The vibrant purple color signals the presence of anthocyanin a powerful antioxidant that helps protect the body from free radical damage and premature aging. Purple cauliflower is also rich in vitamin C and K, B vitamins, potassium, manganese, and fiber that work together to help detox the body, fight inflammation and diseases including cancer, heart disease, diabetes, and other degenerative diseases.
I hope you can find purple cauliflower at your local farmer’s market so you can try my recipe and enjoy both the great flavor and health benefits of this amazing vegetable!
If you enjoyed my recipe, check out my cookbook that’s packed with 154 tasty healing foods recipes and over 50 pages of holistic lifestyle tips for more energy and better immunity! Deliciously Holistic is for sale on Amazon right now!
If you want to make your own homemade bone broth to use in my soup recipe check out this fantastic post on the benefits of bone broth with a great recipe included from Kula Mama.
What is your favorite way to eat cauliflower? Please contribute to the conversation by leaving a comment below.
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Purple Cauliflower Soup
Paleo, Sugar-Free, Gluten-Free
Makes 3-4 servings
1 large head organic purple cauliflower (at least 3 pounds)
2 tablespoons pastured organic butter or organic virgin coconut oil
1 small peeled white onion-chopped into small pieces
3 minced garlic cloves
Himalayan Pink salt—to taste
Fresh ground black pepper—to taste
4 cups organic chicken bone broth/stock or organic vegetable stock*
1 bay leaf
2 teaspoons thyme leaves
½ teaspoon rosemary leaves
¼ teaspoon oregano leaves
½ cup organic coconut milk—preservative free
1. Remove green leaves from the bottom of the cauliflower and wash it to remove any dirt. Cut cauliflower into florets and set aside 5 florets for later.
2. Place 2 tablespoons of butter or coconut oil in a large pot with a lid and melt on medium heat then add onion. Sprinkle onion with sea salt and cook for 3-4 minutes until it starts to get soft. Add garlic during the last 1 to 2 minutes and continue cooking until the garlic starts to soften but not get dark brown.
3. Add remaining purple cauliflower florets to the pot and sprinkle with pink salt and black pepper to taste. Pour in chicken stock or vegetable stock and add the bay leaf, thyme, rosemary, and oregano leaves.
4. Bring soup to a boil, then reduce heat to medium-low and add in coconut milk. Cover pot and simmer for around 20-25 minutes or until cauliflower is fork tender.
5. Once cauliflower is tender, remove bay leaf and puree soup with either an immersion stick blender or regular blender until smooth. Taste soup and adjust seasoning if needed.
6. Break remaining 5 raw cauliflower florets into smaller pieces. Pour soup into bowls and top with the floret pieces. Enjoy immediately!
*If you use a commercial brand of stock, either choose low sodium or adjust the pink salt used in the recipe.