Purple Passion Soup! Cauliflower and Potato Soup

photo by Rita1652




- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
10-12
ingredients
- 1 tablespoon olive oil
- 1 red onion, diced
- 12 garlic cloves (I used a mix of fresh and roasted)
- 1 lb purple potatoes, scrubbed and rough chopped
- 1 head purple cauliflower, rough chopped saving a couple floweretes for garnish
- 8 cups vegetable broth
- 1 teaspoon pink peppercorns, smashed
- dried red pepper flakes, generous pinch
- fresh cracked pepper
- salt
- 20 ounces cream cheese with garlic and herbs (Kraft Philadelphia Cooking Creme Italian cheese and herbs)
- 14 1⁄2 ounces red beets (for vibrant color and nutrients)
directions
- 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.
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey