This lively cooked purple potato soup is soothing and tasty. Made with purple yams, cauliflower, and carrots, however any shading will work.
I’m that individual who loves eating soup whenever of the year, however particularly in the colder months when I invest a large portion of my energy enveloped with a cover (and before a space radiator 😁). This purple potato and cauliflower soup isn’t simply delightful to see, it’s stuffed with lively veggies and liberated from gluten, grains, and dairy. It’s veggie lover and paleo agreeable as well!
I realized I needed to make soup when I saw these ravishing veggies on my new excursion to the supermarket. I was trusting their shading would keep subsequent to cooking and bubbling, and kid was I glad when they mixed into the loveliest shade of purple.
It’s so easy to put together as well, with cooking being the most troublesome piece of the straightforward cycle. Notwithstanding, in case you’re in a hurry you can basically swear off broiling and simply bubble them somewhat more. Fill in as a tidbit or with some dried up bread or a flame broiled sandwich for a generous supper. Don’t hesitate to utilize ordinary yams/cauliflower/carrots on the off chance that you can’t track down the purple assortment (it will taste something very similar).
- avocado or coconut oil for drizzling in the pan
- 4–5 cups medium sized cauliflower florets (any color)
- 2 heaping cups peeled and chopped sweet potatoes (purple or orange)
- 1 medium onion, peeled and chopped
- 1/3 cup sliced fennel bulb
- 4–6 garlic cloves, peeled and roughly chopped
- 2 large carrots, peeled and chopped (purple or orange)
- salt and pepper, to taste
- 48 oz. low sodium chicken or vegetable broth, more may be needed
- Preheat oven to 400F. Place cauliflower florets and sweet potatoes on a large baking sheet. Drizzle with oil and a sprinkle of salt and pepper. Toss to coat.
- Place on the bottom rack of the oven for 30 minutes, flipping veggies midway through baking, until veggies have began to caramelize and are slightly tender.
- To make the soup base, drizzle a little oil into a large dutch oven/pot and place on the stove over medium-high heat. Add onion and sauté for 1-2 minutes. Stir in fennel, garlic, and carrots. Continue to cook vegetables until fragrant and slightly wilted.
- Add roasted cauliflower and sweet potatoes to the pot. Pour in enough broth to generously cover all the veggies, about 6-8 cups. Bring soup to a boil, cover and reduce heat to medium-low. Let simmer until large vegetables are tender and can easily be pierced with a fork, about 10-15 minutes. Season broth with salt and pepper, to taste.
- Use an immersion blender or transfer soup to a high-powered blender (may need to do a few batches) and blend until creamy. Add additional broth to thin or seasoning, if needed.
- Serve soup warm. Optional: top with homemade croutons (bread cubes pan-fried with a little butter), quality olive oil, yogurt, coconut cream, or sprigs of fennel.