Purple Cauliflower & Roasted Garlic Soup Recipe

We love celebrating the Seder in our home and bringing in seasonal spring ingredients. Purple cauliflower is popping up in my local farmers’ market, and the color is breathtaking. Take a boring soup and make the color P O P with spring purple! Your Passover or Easter guests will be impressed with this delicious vegan and gluten-free soup and will never know how simple it was to make.

Gather This:

(Serves 4)

• 1 large head (or 2 small heads) of purple (or white) cauliflower (about 2lbs), chopped into 1-inch florets
• 3 tablespoons extra virgin olive oil
• 1 head of garlic
• 1 medium onion, diced
• 4 cups vegetable stock
• 1 1/2 teaspoons Herbes de Provence
• a dash of red pepper flakes (optional)
• sea salt
• cracked black pepper
• 1 tablespoon Green Dream Superfood and Protein Blend
• fresh thyme sprigs

Do This:

Fire up the oven to 425ºF. Peel off the garlic skin, keeping the bulb whole, and then cut the top of the cloves by 1/4 inch. Rest the garlic in foil, drizzle with about a teaspoon or two of olive oil, and then wrap up.

On a baking sheet, mix 2 tablespoons of olive oil with the cauliflower, and then pop the cauliflower into the oven on the top rack. Place the foil-wrapped garlic head on the bottom rack, and bake both for approximately 30-40 minutes. Gently shift the cauliflower twice while it’s cooking. Once the garlic smells delicious and becomes soft, and the cauliflower acquires a beautiful golden or dark brown color, remove them from the oven.

When the garlic has cooled, squeeze each of the cloves into a bowl. In a medium-sized saucepan, heat the rest of the olive oil, toss in the diced onion, and cook it for about 5-8 minutes. Once the onion has become translucent and tender, add the cauliflower, garlic, vegetable broth, Herbes de Provence, and red pepper, allowing the mixture to simmer until the cauliflower has become soft (about 30 minutes).

Using an immersion blender, puree the mixture until it becomes smooth. (You can also blend it in small batches with a food processor or a normal blender, but if you do, be sure to remove the small cap in the lid and tightly hold a towel over it.) Return it to the pot and simmer, adding the sea salt and cracked pepper.

Remove the soup from the heat, and add Green Dream, mixing well. If you enjoy a thinner consistency, add more broth. With love, ladle the soup into bowls for your family and friends, and sprinkle the thyme on top.