Purple Cauliflower & Sweet Potato Soup

Purple Cauliflower and Sweet Potato Soup

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Purple Cauliflower & Sweet Potato Soup

This super delicious soup made with purple cauliflower, purple onions, purple sweet potatoes and purple beets has all that a dish needs to become a mainstay: Texture, Flavor, Satiety, Storability and Ease.

Course Soup

Cuisine International

Keyword beet root, beets, Cauliflower, easy soup, Fall recipe, fall soup, purple, purple cauliflower, Purple Sweet Potato, Soup, soup recipe, spring soup, superfood, sweet potato, whole 30

Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegan, Vegetarian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings People

Calories 172kcal

Equipment

Ingredients

2 Cups Cauliflower Use Purple Cauliflower
1 Cup Purple Sweet Potato Also called Stokes Purple
1/2 Cup Beets Use Purple Beets
1/2 Cup Onion Use Purple Onions
2 Teaspoon Avocado Oil
2 Teaspoon Garlic Minced
2 Teaspoon Ginger Grated
1 Jalapeno Or to taste
4 Cups Vegetable Broth Low Sodium
1/2 Cup Coconut Milk
1 Teaspoon Himalayan Pink Salt Or to taste
2 Teaspoon Sunflower Seeds
2 Teaspoon Pumpkin Seeds

Instructions

Wash all the veggies well. Cut cauliflower into 2-inch florets. You can also use the soft stalk of the cauliflower in this recipe. Peel the sweet potato and beet skins if not organic. Chop beets and sweet potato into 1-inch cubes.
Heat oil in a thick bottom dish. Add finely diced garlic and grated ginger and sauté for a few seconds until the garlic is lightly browned and fragrant. Add chopped jalapenos and sauté for 30 seconds.
Add purple onions. Sauté on medium flame until onions are translucent. About 4 minutes.
Add beets and sweet potato. Mix well, close the lid and allow to cook for 2 minutes.
Add cauliflower florets. Mix again, close the lid and allow to cook for an additional 2 minutes.
Add vegetable broth, salt (watch the salt if the broth has added sodium). Close the lid and allow soup to come to a gentle boil. The vegetables should be firmly cooked (I like them a tad crunchy).
Add coconut milk, mix everything and let the soup heat up again.
Taste for salt and spice. Ladle hot soup into bowls. Top with sunflower and pumpkin seeds. Serve hot!

Notes

*Use organic ingredients wherever possible

Nutrition