Neon Purple Antioxidant Vegetable Soup
Ingredients
- 1 head purple cauliflower
- 2 medium stokes purple sweet potatoes, peeled & chopped
- 2 small purple majesty potatoes, peeled & chopped
- 2 medium shallots, chopped (about 1/4 cup chopped)
- 1/2 medium red onion, chopped
- 2 Tbsp EVOO
- 5-6 cups filtered water
- Salt/ pepper to taste
- 1 Tbsp Apple cider vinegar (optional-change color)
Preparation
Trim the cauliflower, removing any green leaves and leaf stems. Remove stem and core; trim and slice into thin pieces. Save some small florets & set aside for later as garnish. Coarsely cut the rest of cauliflower into thick slices and chunks.
Melt vegan butter with EVOO in a large saucepan set over medium low heat. Add shallot, onion, & pinch of salt. Sauté until softened.
Add water & increase heat to medium. Add potato chunks; bring to a boil, then reduce heat to maintain a gentle simmer. Cook for 10 minutes, then add other cauliflower chunks & cook for until cauliflower & potato are tender. Careful not to over cook or they will lose purple color.
Let soup cool for ~20 minutes. You can add a few ice cubes to speed the cooling and preserve some purple color.
Transfer lukewarm soup into blender & puree until smooth. Return soup to the saucepan over medium-low heat until heated through out. Season to taste.
Optional (Add Apple cider vinegar for pinker color)
Garnish with florets & thinly sliced potato.
Serve chilled or warmed.
