If you have already checked couple of my recipes or my Instagram, you would already knew that I am in love with colors.
Did you know that eating starts with eyes then smell then the taste of the food itself? So it is actually possible to trick your brain with an amazing color and smell. You have a visually appealing plate of food for dinner, congratulations you won already. That’s why I always look for some colors (please natural ones).
I use beetroot a lot as a coloring agent, herbs, herb oils are very much appealing too, Balsamic reduction can change the entire look of a plate. Heirloom vegetables are totally mind blowing to me, like no other vegetable does…. You will see a lot of these vegetables on this blog.But now Purple cauliflowers turn, with its amazing creamy taste and great color.
Get all the kiddos who doesn’t like cauliflower. They will love this one 😉
Purple Cauliflower Soup with Alfalfa Sprouts
- 600 gr Purple Cauliflower
- 125 gr Purple Potatoes
- 175 gr Red Onion
- 80 gr Carrots
- 10 gr Parmesan
- 20 gr Butter (vegan butters are fine too)
- 5 ml Olive oil
- 1 lt Stock of choice
- Salt & Pepper
- Alfalfa sprouts optional
- Lemon wedge for serving optional
- Blue berries & Beetroot Juice for a better color
Wash & Cut the cauliflower into 2 cm florettes.
Peel potatos & carrots and cut them into 2 cm chunks.
Chop onion and saute with 5ml olive oil, add salt.
Then add all vegetables and boiling stock.
Boil vegetables until soft but do not over cook them otherwise you might lose the color.
Add butter cubes & cheese and blend when its hot by removing the small lid and covering with a kitchen towel. Otherwise all hot soup might spill all around. I use hand blender, it is easier for me for pureeing soup.
Honestly talking you cannot get a super bright color with the cauliower only. As you can see it is brawnish. You need some support. Because I don’t like artificial color, I added some beetroot juice and blueberries until I get the color I wanted. Keep in mind, if you add lemon juice or any asid the color will turn pinkish.
Serve with lemon wedge and alfalfa sprouts for some crunchiness. It is also great with some toasted bread.
If you cook this recipe, please tag me on Instagram #kayracooking I would love to see 🙂