purple cauliflower spring soup with crème fraiche

purple cauliflower spring soup with crème fraiche - bitebymichelle.com

Purple Cauliflower Spring Soup is as delicious as it is stunning.

purple cauliflower spring soup with crème fraiche - bitebymichelle.com

My daughter, Sara, asked me to write her a recipe using cauliflower. She loves to cook and has been experimenting with low carb, high energy meals to help fuel her and her partner Josh’s busy life styles. Her schedule is crazy busy, leaving her little time to research recipes which leaves her at the mercy of unproven recipes. I’m weary of drab winter colors and textures. I want purples and pinks so when I saw this purple cauliflower at the market, I knew exactly what I was turning it into.

I’d been mulling recipe options over in my head, but couldn’t get inspired to prepare another winter vegetable dish. Even though purple cauliflower is still cauliflower, the color makes me think of Spring. The taste, on the other hand…

Cooked cauliflower is boring. However, with the addition of aromatic vegetables [onion, garlic, celery and carrots] and tangy yoghurt for flavour and a little potato, to pump up the texture, what would be mush in a bowl becomes a sublime creamy soup! Like any cooked vegetable, purple cauliflower loses its vibrant color after being boiled. Adding apple cider vinegar, after you puree the soup turns the insipid purple into a dazzling pink. The trick is to find the balance between color and taste. Too much vinegar and the pink will be gorgeous but you won’t be able to swallow the soup! Pour the vinegar incrementally, and taste as you go.

My darling girl, this is for you! xo

purple cauliflower spring soup with crème fraiche - bitebymichelle.com

PURPLE CAULIFLOWER SOUP
Serves 6

3 tablespoons olive oil
1 red onion, peeled and finely chopped
1 carrot, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, peeled and finely chopped
1 russet potato, peeled and finely chopped
1 large purple cauliflower, cut into florets
5 cups chicken stock
1 cup Greek plain yoghurt
3 tablespoons apple cider vinegar
Sea salt and freshly ground black pepper
Crème Fraiche, to garnish
1 tablespoon of chopped flat Italian parsley

purple cauliflower spring soup with crème fraiche - bitebymichelle.com
THE STEPS:

  • Place a medium stock pot over medium-high heat and add olive oil.
  • When oil is warm, add onion, carrot and celery.

purple cauliflower spring soup with crème fraiche - bitebymichelle.com

  • Cook until soft, but do not brown – stir often.
  • Add chopped garlic and sauté for 1 minute.

purple cauliflower spring soup with crème fraiche - bitebymichelle.com

  • Add the cauliflower and potato to the vegetables and toss well.

purple cauliflower spring soup with crème fraiche - bitebymichelle.com

  • Add the chicken stock and bring to the boil.
  • Cover the soup and simmer for 15-20 minutes, or until the vegetables are soft.

  • Using an emersion blender, puree the soup. You can also use a food processor or blender.
  • Add Greek yoghurt and apple cider vinegar* and stir well. – see ‘the love’
  • Season, to taste, with sea salt and ground pepper.
  • Ladle into serving bowls.
  • Garnish with a drizzle of crème fraiche and a sprinkling of chopped parsley.

purple cauliflower spring soup with crème fraiche - bitebymichelle.com
THE LOVE: Add the apple cider vinegar, one tablespoon at a time, tasting the soup after each addition. You’ll be amazed how the vinegar enhances the flavour and color!

Thanks for reading.

photography by michelle hooton

purple cauliflower spring soup with crème fraiche
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AUTHOR:
Yield: 4-6
INGREDIENTS
  • 3 tablespoons olive oil
  • 1 red onion, peeled and finely chopped
  • 1 carrot, peeled and chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1 russet potato, peeled and finely chopped
  • 1 large purple cauliflower, cut into florets
  • 5 cups chicken stock
  • 1 cup Greek plain yoghurt
  • 3 tablespoons apple cider vinegar
  • Sea salt and freshly ground black pepper
  • Crème Fraiche, to garnish
  • 1 tablespoon of chopped flat Italian parsley
THE STEPS:
  1. Place a medium stock pot over medium-high heat and add olive oil.
  2. When oil is warm, add onion, celery and carrots
  3. Cook until soft, but do not brown - stir often.
  4. Add chopped garlic and sauté for 1 minute.
  5. Add the purple cauliflower and potato to the vegetables and toss well.
  6. Add the chicken stock and bring to the boil.
  7. Cover the soup and simmer for 15-20 minutes, or until the vegetables is soft.
  8. Using an emersion blender, puree the soup. You can also use a food processor or blender.
  9. Add yoghurt and vinegar.
  10. Season, to taste, with salt and pepper.
  11. Ladle into serving bowls.
  12. Garnish with a drizzle of crème fraiche and a sprinkling of chopped parsley.
THE LOVE:
Add the apple cider vinegar, one tablespoon at a time, tasting the soup after each addition. You'll be amazed how the vinegar enhances the flavour and color!

 

  • SaraMarie

    WOW! looks so pretty! I will have to try it this weekend! xo Thank you Mom!

  • Thank you! Switch the chicken stock for veggie stock and it could be your supper – lol! xo