Best 2 Purple Passion Soup Cauliflower And Potato Soup Recipes

Purple passion soup is a vibrant and nourishing soup made with a medley of vegetables, including cauliflower and potatoes. Its vibrant purple hue comes from the addition of purple sweet potatoes, which are not only visually appealing but also packed with antioxidants. This creamy and flavorful soup is a hearty and satisfying meal that can be enjoyed for lunch or dinner. It is also a great way to sneak in extra vegetables into your diet, making it a healthy and delicious choice for those looking for a nutritious and flavorful meal.

Check out the recipes below so you can choose the best recipe for yourself!

CAULIFLOWER POTATO SOUP

Cauliflower Potato Soup image

A yummy cauliflower and potato soup that tastes just like potato soup. Serve topped with shredded cheese.

Provided by AMYL22

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 3h25m

Yield 4

Number Of Ingredients 12

Ingredients

1 head cauliflower, stemmed and chopped
2 large red potatoes, cut into 1-inch pieces
5 baby carrots, cut into 1/2-inch slices, or more to taste
2 teaspoons dried onion flakes, or to taste
water, or as needed
1 cube chicken bouillon
1 (10.75 ounce) can condensed cream of chicken soup
½ cup milk
½ (8 ounce) package cream cheese
1 tablespoon bacon bits, or more to taste
¼ cup chopped fresh parsley, or more to taste
½ cup shredded Cheddar cheese

Steps:

Stir cauliflower, potatoes, carrots, and onion flakes together in a pot; add enough water to cover and stir in chicken bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.
Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir cream of chicken soup, milk, cream cheese, and bacon bits into vegetable mixture.
Cook on Low, stirring occasionally, for 2 1/2 hours.
Stir parsley into soup and continue cooking until vegetable are tender and flavors blend, 1/2 to 1 1/2 hours. Top with shredded Cheddar cheese.

Nutrition Facts : Calories 415.6 calories, Carbohydrate 45.8 g, Cholesterol 55.6 mg, Fat 20.3 g, Fiber 6.9 g, Protein 15.9 g, SaturatedFat 11 g, Sodium 1087.3 mg, Sugar 7.5 g

PURPLE CAULIFLOWER SOUP WITH WALNUT OIL

Purple Cauliflower Soup With Walnut Oil image

Here's another recipe for colored cauliflower. But if what you have is white cauliflower and white potatoes, they will work just fine and the soup will be delicious--just not purple. If you're counting calories, you can use skim or low fat milk.

Provided by Chef Kate

Categories Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon butter
1 leek, white part only, thinly sliced (1/2 cup)
3 medium purple potatoes, peeled and quartered (about 1 1/2 cups)
3 1/2 cups purple cauliflower florets, from 2 small heads purple cauliflower
4 cups whole milk
1/2 teaspoon kosher salt
1/8 teaspoon white pepper
walnut oil (to garnish)

Steps:

In a medium saucepan, melt butter over medium-low heat, add leeks and cook until soft, about 5 minutes.
Add cauliflower, potatoes, milk and salt and bring to a simmer.
Cover and simmer on low heat until vegetables are soft, about 25 minutes. Do not boil.
Remove the vegetables from the heat, let cool slightly and purée them in a blender, with an immersion blender or in a food mill. (If using an immersion blender, cover with a towel to avoid splattering.).
If serving warm, reheat gently and serve with a drizzle of walnut oil.
If serving cold, chill in the refrigerator before serving (also with walnut oil).

Nutrition Facts : Calories 207.5, Fat 11, SaturatedFat 6.4, Cholesterol 32, Sodium 366.8, Carbohydrate 18.9, Fiber 2.6, Sugar 15.8, Protein 10

Tips:

Use fresh, high-quality ingredients: Fresh vegetables, herbs, and spices will give your soup the best flavor. Look for ingredients that are in season and avoid using anything that is wilted or bruised.
Don't be afraid to experiment: There are many different ways to make cauliflower and potato soup. Feel free to add other vegetables, herbs, or spices to taste. You can also try different cooking methods, such as roasting the cauliflower and potatoes before adding them to the soup.
Make a big batch: Cauliflower and potato soup is a great make-ahead meal. It will keep well in the refrigerator for up to 3 days or in the freezer for up to 3 months. This makes it a great option for busy weeknights or for entertaining guests.

Conclusion:

Cauliflower and potato soup is a delicious, healthy, and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover vegetables and it is also a great source of vitamins, minerals, and antioxidants. Whether you are looking for a quick and easy weeknight meal or a hearty and comforting soup to serve to your guests, cauliflower and potato soup is a great choice.