Please meet my Cauliflower Soup. Of course I choose to use…purple cauliflower! Cause that’s my jam. And if ya don’t know that by now…then ya def should! When given the option between the purple and non-purple version of a veggie…I’ll always be the gal going for the purple.
The other day, I was chatting with some catering clients on the phone about the menu for their upcoming event. They asked me: does your food really taste as good as it looks? Well…I sure like to think it does! Try this recipe and you can be the judge 🙂
I’m going pretty hard on sharing all my purple-licious food recipes first cause I want you all to know that YES my food DOES taste as good as it looks. And I’m gonna let ya in on a little secret: purple cauliflower taste just like non-purple cauliflower (any difference is *very* subtle). So if you’re having a hard time imaging a purple soup not only looking damn good but actually tasting good too then just think of it as a Cauliflower, Celery Root & Fennel soup. That’s sounds yum, right? Right.
I’m also gonna let ya in on another little secret if you’re trying to get your soup to look exactly how mine does in the pic. Veggie stock tends to be brownish, I’ll drain the soup in a colander before blending it up for the pic then pour the rest of the stock back in. That’s purely an aesthetic strategy so that the veggie stock doesn’t dilute the not diluting the purple color of the soup – no need to use it if your’e not too color-concerned (or if you’re not using purple cauliflower, which is a total valid option!). I obviously completely understand if you don’t have a purple-itis like I do 🙂
Regardless of the color, the soup comes out luxuriously creamy even though there’s no cream in it! I attribute that to the cauliflower, which I roast on high heat to bring out its sweetness and caramelize it a bit. I’m keeping it simple and using fresh ginger and garlic and skipping spices, but feel free to have fun playing around with different spices if you’d like and let me know about it in the comments below.
If ya find yourself in your kitchen with only chicken stock, use that instead of veggie and if you have zero stock, you can just use water. The base is cauliflower, celery root, and fennel, and the aromatics are onions, garlic, and ginger. I’m also giving you permission to leave out the fennel or celery root if you forgot to pick it up and use only 2 of the 3 aromatics if ya need to. Just don’t leave out the cauliflower or it won’t really be a cauliflower soup at all. Have fun. Play. Make soup on a cold day and stay cozy.
Let’s make waves in the kitchen!
- Prep Time: 20min
- Cook Time: 50min
- Total Time: 1 hour 10 minutes
- Yield: 6
- 1 head cauliflower (about 1.5 pounds), cored, and cut into florets
- 1 fennel bulb (about 1 pound) cored, stalks removed, and cut in 1-inch dice
- 1 celery root (about .5-1 pounds), peeled and cut in 1-inch dice
- 2 medium onion, chopped
- 3 garlic cloves, minced
- 2 -inch piece ginger, minced
- 2 cups of veggie stock)
- ¼ cup of extra virgin olive oil
- Pre-heat oven to 450. Chop all your veggies.
- Once the oven is hot, toss the cauliflower with 1 tbsp of olive oil, salt and pepper and spread out in a single layer and roast, for 20 minutes total, flipping cauliflower with a metal spatula halfway through.
- Heat olive on a heavy bottomed pot or Dutch oven. Add onions and sauté over medium-low heat for about 10 min, stirring occasionally, until tender and barely starting to brown. Stir in celery root, fennel, ginger, and garlic and sauté for 5 minutes, stirring occasionally.
- Add cauliflower, chicken stock and salt to pot. Bring to a boil, lower heat, cover, and summer for 25-30minutes, until veggies are tender. Remove from heat.
- Working in batches, puree soup in a blender, until very smooth,
- Pour blended soup into a large saucepan and add salt and pepper to taste.
- Laddle soup into bowls, sprinkle with any topping your heart desires and enjoy.