Vegan Purple Cauliflower Soup

This has got to be one of the most delicious and easy soups I have made all year. I totally stumbled into this cauliflower soup the other day, when I came home from the farm with a few too many heads of gorgeous purple cauliflower. My instinct is usually to roast, so I almost went to throw it in the oven as I usually do, but I decided to try something different and wow, am I glad that I did!

This thick and creamy soup is super easy and took maybe 30-40 minutes from beginning to end. Feel free to tweak this recipe; the beauty of soup is that you can be pretty relaxed with the measurements!

VEGAN PURPLE CAULIFLOWER SOUP INGREDIENTS:

30-40 MIN | SERVES 6

3 T extra virgin olive oil
1 large yellow onion, chopped
3-5 cloves of garlic, chopped
1/2 tsp salt (I use pink Himalayan salt | affiliate link)
2 sprigs fresh rosemary, de-stemmed and chopped
three medium heads of purple cauliflower, chopped
3/4 pound of potatoes, chopped
6 cups water or vegetable broth
1/2 can full fat coconut milk
salt + pepper to taste
pinch of crushed chili pepper flakes if desired

INSTRUCTIONS:

Heat up your oil over medium heat in a large pot. Add your onions and salt and cook 5-8 minutes until translucent. (If you have time, heat on low instead and let caramelize which will take about 45 minutes.)
Add garlic and rosemary and saute for another 2-3 minutes.
Add cauliflower and potatoes and saute for 1 minute.
Add your water or vegetable broth, plus half a can of full fat coconut milk. This coconut milk combined with the potatoes will make this soup super thick and creamy!
Stir and bring everything to a boil (you may need to up the heat for a few minutes).
Bring heat down to low, and cover your pot. Let simmer for 20 minutes or so, checking occasionally and turning off heat once your cauliflower and potatoes are nice and soft.
Let cool (or be a rebel like me and don’t) and then carefully transfer the soup into a blender. If you have an immersion blender then just do this in the pot! Blend on medium very briefly (with my blender it only took about 10 seconds) or until the soup reaches your desired consistency. I like my soup slightly pureed but with some chunks still so I actually only put about 2/3 of my soup into the blender and then stir it back in the pot where I still have my leftover cauli and potato chunks.
Add salt and pepper to taste and/or a small pinch of crushed chili pepper flakes if you like a tiny kick.
Eat a bowl while it’s nice and warm because you can’t help yourself, and then save the rest for tomorrow, when the flavors have melded together and the soup is even more delicious.