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
- Remove outer leaves of cauliflower. Wash and cut cauliflower into chunks.
- 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.
- Add the broth and bring to a boil. Lower to a simmer. Season with salt and white pepper. Cook for about 10 minutes.
- Remove from heat and puree in batches, using either a high-speed blender or food processor. Return to pot.
- Gently reheat over low heat, and add ⅔ cup coconut milk. Check for seasonings.
- 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.