I’m obsessed with the color purple. At least when it comes to foods that are purple. Satisfyingly delicious on many levels, Creamy Purple Cauliflower Soup is also nutritious. The color purple in purple cauliflower occurs naturally in nature and is not man-made. And, purple cauliflower is chock-full of the antioxidant anthocyanin.

Plus, it’s so pretty, don’t you think?

I topped mine with crunchy French-fried onions and served Greek yogurt on the side, just in case we wanted a dollop or two. Made with whole milk and half-and-half, if you want to lower the calorie count, just substitute lower fat versions. But, I’m a firm believer in using what you have on-hand, and whole milk and half-and-half were in my refrigerator this week {grin}!

Purple cauliflower is milder, sweeter, nuttier than white cauliflower. Plus, it lacks the bitterness that sometimes can peek through when cooking white cauliflower. So, in my book, purple cauliflower is the one I choose, if it is available in the grocery store.

So pretty you could use it in a floral arrangement!

Speaking of floral arrangements, I tried to use this purple bromeliad in my photo shoot, but the angle of the photo didn’t capture it. So, here’s the bromeliad that is also on our table along with my Creamy Purple Cauliflower Soup!

Pin one of these photos to Pinterest so that you have it handy the next time you find purple cauliflower in your grocery store. Although my Creamy Purple Cauliflower Soup isn’t vegetarian, you can make it so by substituting the chicken broth for vegetable broth.

Here’s the recipe:

Creamy Purple Cauliflower Soup

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Delicious and mild, serve this soup for lunch or as an accompaniment to dinner.

Author: Carole from Toot Sweet 4 Two
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Yield: 4 1x
Category: Soup
Cuisine: American

Ingredients

Scale

1 head purple cauliflower, florets cut from head
2 stalks celery, finely diced
1 carrot, peeled and finely diced
1 yellow onion, peeled and finely diced
2 tablespoons olive oil
3 cloves garlic, peeled and finely minced
32 ounce low-sodium chicken broth
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons butter
3 tablespoons flour
1 cup whole milk
1/2 cup half-and-half
1/4 cup non-fat Greek yogurt
1/8 teaspoon ground nutmeg
Additional non-fat Greek yogurt (optional – for garnish)
French-fried crunchy onion rings (optional – for garnish)

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Instructions

Make the soup:

In large stockpot, saute carrots, celery and onion in olive oil until tender, about 5 minutes.
Add garlic and saute 2 more minutes, stirring frequently.
Add chicken stock, cauliflower, salt and pepper and bring to boil.
Once boiling, reduce heat to simmer and simmer about 30 minutes or until cauliflower is fork-tender.
Turn off stove and using immersion blender, blend cauliflower soup mixture until smooth.

Make the white sauce:

In a separate sauce pan, melt butter over medium heat.
Add flour and stir until well-combined; cook about 2 minutes, stirring constantly to get rid of flour taste.
Measure milk and half-and-half together and add all at once to butter and flour mixture.
Stir constantly until mixture thickens.
Add white sauce to soup and blend with immersion blender until creamy.
Add yogurt and nutmeg and blend again.
Serve and garnish with a dollop of yogurt and a sprinkle of French-fried crunchy onion rings.

Notes

Makes 5 cups, so four hearty servings or six smaller servings.

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