purple cauliflower spring soup with crème fraiche
Author: michelle
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!
Recipe by bite at http://bitebymichelle.com/2015/04/07/purple-cauliflower-spring-soup-with-creme-fraiche/