Dinner

September 5, 2021

Purple Cauliflower & Potato Soup

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This soup is delicious! The jerk spice blend adds some heat and flavorful nuances that pair amazing well with the cauliflower and potatoes.

If you can’t find purple cauliflower or potatoes you can certainly sub in the traditional variety - the look will obviously not be purple but would have the same flavor profiles for this soup.

And if you would like a carb lighter option you can certainly sub in 1/2 head of cauliflower for the potatoes. To me, the potatoes add a silkiness to the soup that I love.

If you try it, let me know what you think!

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Purple Cauliflower & Potato Soup

A light and flavorful soup that is a great meal prep idea and mostly comes together on one sheet pan.

Author:

The Queenship

Prep:

20

min

cook:

40

min

total:

60

min

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Ingredients

  • 1 head of purple cauliflower, cored and chopped
  • 2 lbs of purple potatoes, peeled and chopped
  • purple carrots, peeled and chopped
  • 1 small red onion, peeled and quartered
  • 3 garlic cloves
  • 2 tbsp jerk spice blend
  • sea salt
  • olive oil
  • 2 c vegetable stock
  • 1 can of coconut milk
  • Handful of cilantro stems
  • garnish: purple cauliflower florets, crushed pistachios, and coconut milk or cream.

Instructions

  1. Preheat oven to 400.
  2. To a parchment lined baking sheet
  3. Add the cauliflower, potatoes, carrots, red onion and garlic cloves to the baking sheet.
  4. Add jerk spice blend, sea salt, and olive oil to coat.
  5. Add to oven and bake for approximately 40 minutes.
  6. Remove from oven and add all of the ingredients to a high powered blend.
  7. Add the coconut milk, chicken stock, and cilantro stems.
  8. Blend on high until smooth.
  9. Ladle in a bowl and top with crush pistachios, drizzle of coconut milk or cream, and cauliflower florets.

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