Purple Cauliflower Soup With Garlic Sage Olive Oil

This is a super simple blended cauliflower soup that I have been making for years taken a notch up by using a fun purple cauliflower and Garlic Sage Olive Oil. Even though you can’t find organic purple, green or orange cauliflower I still like to buy them from time to time to have some fun.

Who would not love serving purple soup at a dinner party?

I’m pretty sure it would be a conversation starter. If you are looking for an easy lunch this soup is a great make-ahead soup because it keeps well for a few days in the fridge and can be easily modified to mix things up throughout the week.  Enjoy!

You can find the recipe for Garlic Sage Olive Oil here.

 

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Purple Cauliflower Soup with Garlic Sage Olive Oil
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 head of purple cauliflower
  • 1 yellow or white onion chopped
  • 4 cups of filtered water
  • 2 cloves of garlic
  • 1 tsp sea salt plus more to taste
  • 2 Tbsp full fat coconut milk
  • 1 Tbsp olive oil
  • ¼ cup olive oil
  • Dash of pepper
  • Sage leaves for garnish
Instructions
  1. Wash and chop cauliflower and set aside.
  2. Chop onion and garlic cloves. Since everything will be blended it's not important to chop in super small pieces.
  3. Add onion and garlic to a large soup pot with 1Tbsp olive oil. Saute until translucent and just beginning to brown.
  4. Add chopped cauliflower to the pot along with filtered water. You may need to add more depending on the size of your head of cauliflower.
  5. Bring to a boil and cook for 20-30 min until the cauliflower is very soft.
  6. Let sit at least 10 min before blending.
  7. Add half the cauliflower and some of the liquid to a blender along with 1 Tbsp coconut milk, ½ tsp sea salt and half of the ¼ cup of olive oil.
  8. Blend until smooth. Pour in a bowl.
  9. Add the rest of the cauliflower and liquid and the balance of coconut milk, sea salt, and olive oil. Blend until smooth and pour in a bowl.
  10. I like to blend in two parts to ensure I don't burn myself. I also like to hold a folded towel on top of my blender lid. This ensures no hot liquid leaks out while blending.
  11. Combine both parts of the soup and add additional salt to taste.
  12. Top with cracked pepper, garlic, sage olive oil and a sage leaf.

 

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