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Colored cauliflower soup |  Vegetable Day

Makes 4 servings - uses 8 oz of your daily vegetable allowance

Ingredients
Print
  • 1 head of purple, orange or green cauliflower, cut into chunks
  • 2 garlic cloves, peeled and chopped
  • 1 red onion, coarsely chopped
  • 2 cups vegetable broth
  • 2 TBSP Olive Oil
  • Salt to personal taste
Directions
  • Heat olive oil in a large soup pot.
  • Add onion and cook over a low heat until soft (around 5 mins)
  • Add garlic and cook for another minute.
  • Add cauliflower, vegetable broth and salt, stirring well.
  • Bring to a boil.
  • Once boiling, reduce to a simmer, cooking until the cauliflower is tender (15 - 20 mins)
  • Stir occasionally to ensure nothing burns.
  • Remove from heat.
  • Use an immersion blender to make smooth and creamy until no chunks remain.
    • Note, if you don’t have an immersion blender, let it cool and use a regular blender.
  • Garnish with paprika or some cauliflower florets.
  • Enjoy!
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