PURPLE CAULIFLOWER SOUP

Divine crops of the season like purple cauliflower yield magical unicorn dishes like this soup. Start your week off right and enjoy!

PURPLE CAULIFLOWER SOUP

Makes 6 servings

1 head purple cauliflower

½ onion, chopped

2 garlic cloves, minced

4 cups vegetable or chicken broth 

2 tablespoons olive oil

1 can full-fat canned coconut milk, divided

2 tablespoons olive oil

Sea salt, to taste

White pepper, to taste

TOPPINGS

Full-fat canned coconut milk 

Aleppo pepper

Unsweetened coconut flakes

Dried Hibiscus 

Sesame or hemp seeds 

DIRECTIONS

1. Remove outer leaves of cauliflower. Wash and cut cauliflower into chunks.
2. In a soup pot or large Dutch oven, add the cauliflower, onion, garlic, and oil, and cook over medium-high heat for 5 to 7 minutes. 
3. Add the broth and bring to a boil. Lower to a simmer. Season with salt and white pepper. Cook for about 10 minutes. 
4. Remove from heat and puree in batches, using either a high-speed blender or food processor. Return to pot.
5. Gently reheat over low heat, and add ⅔ cup coconut milk. Check for seasonings.
6. To Serve: Divide between bowls and drizzle coconut milk over the top and sprinkle with Aleppo pepper, coconut flakes, dried hibiscus, and sesame or hemp seeds.