Purple Cabbage Cauliflower Soup

gluten free / dairy free / vegan

A beautiful purple colored soup that is plant-based and delicious!

This soup screams Easter brunch! It hasn’t been getting super hot yet in North Carolina so I plan on making this soup for the first course of the Easter brunch.

This soup is as flavorful as it is gorgeous. I love to top it with pink radishes, red chili flakes, parsley and a little dollop of plant-based yogurt. The purple cabbage makes this soup so filling with very little calories. The cauliflower also helps to bulk it up a bunch.

Here’s what you’ll need for this Purple Cabbage Cauliflower Soup:

• purple cabbage

• cauliflower

• potatoes

• yellow onions

• garlic

• olive oil

• salt

• pepper

• red pepper flakes

• milk (regular or plant based)

• vegetable broth

I like to make a gremolata to put on this type of soup. A gremolata a vibrant and bright Italian herb topping. I made this one by mixing parsley, olive oil, lemon juice, lemon zest, toasted breadcrumbs, and salt & pepper. It’s the perfect thing to add on top to brighten up this entire dish and give it a little crunch.

Purple Cabbage Cauliflower Soup

(serves 4)

ingredients:

• 1/2 head purple cabbage, chopped

• 2 cups cauliflower florets

• 1 cup russet potatoes, peeled and cubed

• 1 yellow onions, chopped

• 2 cloves garlic

• 2 tbsp olive oil

• 1 tsp salt

• 1 tsp pepper

• pinch red pepper flakes

• 1 cup milk (regular or plant based)

• 3 1/2 cups vegetable broth

gremolata:

• 4 tbsp parsley, chopped finely

• 2 tbsp lemon juice

• 1 tsp lemon zest

• 1 tbsp olive oil

• 4 tbsp toasted breadcrumbs

• pinch salt & pepper

directions:

1. in a soup pot, heat the olive and cook the garlic and onions on medium low until softened.

2. add in the cabbage, cauliflower and potatoes, cover and cook for 5-7 minutes. season with the salt, pepper, and red pepper flakes.

3. pour the vegetable broth overtop the vegetables. cover and cook for 20 minutes on low.

4. use a hand blender or transfer to a regular blender and blend the soup together. transfer back to the pot and add in the milk. stir and cook for another 5 minutes.

5. to make the gremolata, mix all the listed ingredients together.

6. top the soup with the gremolata, a drizzle of milk or yogurt, pink radishes and some more red pepper flakes. enjoy!

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