Roasted Purple Cauliflower Soup with Crème Fraîche

I mean, how magical does this look!

I've never worked with purple cauliflower, but it didn't steer me away and honestly it's quite the same as working with white cauliflower. Purple cauliflower is a bit milder in taste, than white cauliflower, and is naturally hued through antioxidants that can accidentally grow in the ground with the veg. So cool, right?!

This soup is packed with nutrition from the veg, incredible flavors (with a hint of smokiness), and has a great kick at the end with the cayenne and jalapeño. It is absolutely delicious, with simple ingredients & robust flavors. Enjoy 💜

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Roasted Purple Cauliflower Soup with Crème Fraîche

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients

Soup Base

1 Purple Cauliflower - cut into medium sized florets (keep aside ~1/4 cup for garnish)

2-3 medium purple potatoes - peeled and cut

1 small red onion (or 1/2 of a large red onion) - diced

1 jalapeño (large or 2 small) - julienne

4 cloves of garlic - minced & 1 clove of garlic finely chopped

Handful of chives - finely chopped

Seasoning

Salt & Pepper - to taste

2 tsp each of Dried Herbs: Oregano, Rosemary, Thyme

2 tsp of Cayenne

Other

Couple tbsps of Extra Virgin Olive Oil

3 tbsp of Unsalted butter or Vegan butter is fine

Optional: Crème fraîche (I made mine from scratch using whipped cream and buttermilk). You can also use Greek Yogurt or Sour Cream and water it down with about 1 tbsp of water and create a sauce. This is purely for the garnish so feel free to use whatever is on hand!

Directions

1. Preheat oven to 400F.

2. Add your potatoes, cauliflower, and jalapeño into a large sheet pan with a drizzle of olive oil and roast for 12 minutes.

3. At around the 9 minute mark, heat up a large pot on medium. Add butter then the garlic and onions. Stir often till both are cooked through and are fragrant.

4. Your veggies should be complete by now. Transfer them to the pot with 4 cups of water. Bring the heat to high to bring to a boil, then cover & simmer for 15-18 minutes.

5. Meanwhile, prep your garnish. In a small pan, add a drizzle of olive oil. Once warm, reserved 1/4 cup of mini florets and the 1 sliced garlic clove into a pan. Sauté for 2-3 minutes till golden and set aside.

6. At the end of the cook time, your veggies should be breaking and soft to cut & the water should have reduced by half. Transfer to a high speed blender to purée.

7. To serve, transfer to a bowl, add a swirl Crème fraîche, florets, roasted garlic, chives, and pinch of cayenne.

Notes

- If you want a bit extra flavor, you can add veg or mushroom broth in place of water. Either way, keep it at 4 cups of liquid (for ex: 2 cups veg broth & 2 cups water).

- The cuts do not have to be neat at all, as everything is going to get pureed in the end.

- Don't forget to keep aside some bite sized cauliflower for the garnish. It makes for the prettiest presentation!