PURPLE PASSION SOUP! CAULIFLOWER AND POTATO SOUP
Made with purple potatoes, purple cauliflower, red onion, red beets and lots of garlic. No food coloring needed because the beets will add vibrant color to the soup making it wonderful for Valentines day. Heart warming and Heart healthy. A really good for you soup! I used Kraft Philadelphia Cooking Creme a new pourable product that comes in a 10 ounce tub. It is already seasoned. There are four to pick from so go with what your family enjoys. The dark pigments responsible for the purplish tones are called anthocyanins, a type of phytonutrient, or plant compound, hailed for its potential disease-fighting benefits from heart disease to cancer. Some evidence indicates these purple pigments might protect our brains as we age. Containing lutein, zeaxanthin, resveratrol, vitamin C, fiber, flavonoids, ellagic acid, quercetin. Then red beets are good source of phytonutrients called betalains. Providing antioxidant, anti-inflammatory, and detoxification support. An excellent source of hearth-healthy folate and a very good source of the antioxidant manganese and heart-healthy potassium. Have digestive-supportive dietary fiber, free radical scavenging vitamin C and copper, bone-healthy magnesium, and energy-producing iron and phosphorus. Purple carrots, purple cabbage would be a wonderful addition to this. Making it that much more healthy.
Provided by Rita1652
Categories Potato
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot over medium high heat add oil when hot saute the onions and garlic for 3-5 minutes till translucent.
- Toss in the potatoes, and cauliflower. Be sure to reserve some cauliflower for garnish. Pour the stock in bring to a boil reduce flame to a simmer. Season with peppercorns, salt, pepper flakes.
- Cook soup till vegetables are tender minute 30 minutes.
- Puree in a blender or with an immersion blender till smooth and creamy.
- Simmer for 15 minutes.
- Stir in the creme and simmer meanwhile steam the garnish till tender.
- Puree the beets and juice from can in a blender and stir into the soup cook a couple minutes to desired consistency.
- Pour into bowls and garnish with flowerets.
- You can also top with shredded cheese or swirl some of the creme cheese for a nice presentation.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
the Gameboi'z
[email protected]This soup is a must-try!
Tania Tania Ncube
[email protected]I highly recommend this recipe.
BLAZING ONEILL
[email protected]This soup is so flavorful and satisfying.
Shipu Pal
[email protected]I can't wait to make this soup again.
Mackenzie Miller
[email protected]This soup is a keeper!
Both Young
[email protected]I'm so glad I found this recipe.
Taym jad
[email protected]This soup is a great way to get your kids to eat their vegetables.
kearabetswe Ledwaba
[email protected]I love the vibrant color of this soup.
Naseem Javed
[email protected]This soup is so hearty and filling, it's perfect for a cold winter day.
Lorenzer Ross
[email protected]I'm not a big fan of cauliflower, but this soup changed my mind.
Ansar Javed
[email protected]My family loved this soup! It's definitely a new favorite.
Conor Cowan
[email protected]I added a bit of cayenne pepper to my soup for a little kick.
Boishakhi Aktar
[email protected]This soup is so easy to make, and it's a great way to use up leftover vegetables.
Cheryl Whitsey
[email protected]I love the creamy texture of this soup.
Usman Khushal
[email protected]This soup is absolutely delicious! The purple potatoes add a beautiful color and a slightly sweet flavor.