RECIPE BY CHRISTINE OF @conscious_cooking

The purple cauliflower makes such an amazing dish because of its vibrant color. If you want a creamy, healthy and comforting soup, we recommend that you recreate this beautiful soup for supper.

SERVES 2-3 

INGREDIENTS
  • SOUP
    • Olive Oil, 1 tbsp
    • Onion, 1 small (thinly sliced)
    • Purple Cauliflower, 1 medium-sized (about 1 1/2 lbs, cut into florets)
    • Purple Sweet Potato, 1 small (peeled and diced)
    • Water, 2-3 cups (divided)
    • Raw Cashews, 1 cup (soaked in filtered water for 20 minutes)
    • Nutritional Yeast, 2 tbsp
    • Sea Salt, 1 tsp
  • OPTIONAL GARNISHES
    • Purple Radish Slices
    • Pickled Cauliflower Florets
    • Purple Napa Cabbage Shreds
    • Urfa Biber Chili Flakes
METHOD
  1. In a large heavy-based stockpot, heat the oil and sauté the onion over a medium heat for 3-5 minutes.
  2. Add the cauliflower florets, sweet potato, and 2 cups water. Bring to a boil.
  3. Turn the heat down, cover and simmer for 10 minutes. 
  4. Drain and rinse the cashews, discarding the soaking liquid. Add this to the soup along with the nutritional yeast. If it's too thick, blend in ½ -1 cups water, to your desired consistency. Add the salt and return to a low heat for 5 minutes before serving. 
  5. Garnish with pickled purple cauliflower, purple radish slices, purple napa cabbage shreds, and Urfa Biber chili flakes.

 

Christine Wong is a nutritionist that loves creating and sharing healthy and easy recipes for busy families. She published a cookbook call The Plantiful Plate and she is an editor for The Feed Feed.

Instagram: https://www.instagram.com/conscious_cooking/

Website: https://www.yommme.com/

 

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