Had so much fun making this soup for lunch today. Love the color!
I adapted this recipe from love and olive oil.com.
It gets more purple-looking as it cooks. Looks more pink at this point.
It is deeper in color now as it is almost done.
- 1 small head purple cauliflower (or 1/2 of a large one)
- 2 small purple sweet potatoes or one large (about 1 lb.), peeled and chopped into small pieces
- 2 medium shallots, chopped
- 1/2 medium red onion, chopped
- 2-4 garlic cloves, minced
- 2 ribs of celery, chopped
- 2 T olive oil
- 4 tablespoons butter, divided
- 4-5 cups water or combo with vegetable stock
- 2 tablespoons sherry vinegar, or to taste
- salt and freshly ground black pepper, to taste
- snipped chives, for topping
- crème fraîche, for topping
- Trim the cauliflower, removing any green leaves and leaf stems. Remove stem and core; trim and slice into florets. Keep about 1/2-1 cup of the smallest florets and set aside for garnishment. Coarsely cut the rest of cauliflower into chunks.
- Melt 2 tablespoons of butter with 2 tablespoons of the olive oil in a large saucepan set over medium heat. Add shallot, onion, celery and salt and pepper and sauté until softened, about 7-10 minutes.
- Add water/stock and increase heat to high. Add the cauliflower chunks and the sweet potato; bring to a boil, then reduce heat to maintain a gentle simmer. Cook for about 30 minutes or until cauliflower is tender and cooked through and sweet potato is fork tender.
- Transfer soup into blender and puree until smooth (use caution when blending hot liquids). Return soup to the saucepan over medium-low heat until heated through. Season to taste with vinegar, salt and pepper, plus additional water/stock if desired for a thinner consistency.
- Meanwhile, melt the remaining 2 tablespoons of butter to pan. Add the reserved florets and cook over medium heat until browned, stirring occasionally, about 10 minutes. Salt and pepper to taste.
- To serve, ladle into serving bowls and drizzle with crème fraîche, garnish with florets, snipped chives and freshly ground black pepper.