During winter I love preparing soups particularly when I can cook with beautiful and fresh ingredients like the purple cauliflower I bought this Saturday at the local market.
This cauliflower variety is similar to the normal cauliflower in appearance, although white cauliflower is in the same family as cabbage, the purple cauliflower is actually in the same family as broccoli, the brassica family. The purple cauliflower grows outward and produces bunches of florets, like broccoli. It’s rich in carotenoids and anthocyanins that hold potential health benefits, including the ability to help stabilize capillary walls. In addition purple cauliflower contains important vitamins and minerals for overall health: in 100 g of purple cauliflower, you receive over 100 percent of the recommended daily values of vitamin C. So its vibrant purple color not only adds beauty but nutrition as well!
Today I used it for a easy but delicious soup.
Purple cauliflower soup
- purple cauliflower: 1
- clove of garlic: 1
- extra vergin olive oil: 2 tbsp
- sweet smoked paprika: 1 tsp
- salt and pepper
- hot water
- Remove the outer leaves and cut the cauliflower into chunks.
- Wash them thoroughly and cook them with a steamer until still crunchy.
- Heat the olive oil with the garlic over medium heat in a large saucepan for a couple of minutes then add the steamed cauliflower and stir fry for other 3/5 minutes.
- Season with salt, pepper and paprika then cover the cauliflower with hot water and bring to the boil.
- Reduce the heat and let it simmer until very soft.
- Remove from the heat and let cool for about 10 minutes. Then, using either a blender or a food processor puree it.Serve hot drizzled with extra virgin olive oil.
If you'd like a richer flavour add 100 ml of double cream or greek yogurt before blending the soup.