Utilizing different varieties of every day foods can mix things up and make cooking more fun and enjoyable. Case in point: Purple Cauliflower Soup! I eyed four different varieties of cauliflower at the store last week with colors ranging from white, to yellow, to green, and purple. Without having a recipe in mind, I grabbed the purple variety without hesitation because I felt like I needed more anthocyanins in my diet at that moment. We all know that feeling when we’re yearning for one pigment over another, right?
Haha, okay, so if you don’t know what anthocyanins are, they’re a pigment that belongs to the flavanoid class of molecules, and tend to make foods look red or purple (think blackberries or cranberries). But what’s really cool about them is that they might be antioxidants and could potentially fight cancer. We don’t have enough studies to prove this yet, but at least know that eating different varieties of fruits and vegetables can provide you with diverse chemical compounds to keep you healthy in the long run.
Want to know the coolest thing about my recipe below? Sprinkling lemon causes a chemical reaction that transforms the anthyocyanin pigment from purple to pink! So if you have kids (or just want to entertain the child within you), have fun getting a little artsy at home with this easy, delicious, and absolutely healthy meal!
Purple Cauliflower Soup
Time: 50 Minutes
1 large head purple cauliflower, roughly chopped
2 medium shallots, chopped
5 garlic cloves, chopped
4 cups vegetable stock
2 tbsp olive oil
Sea salt, to taste
Juice of 1 lemon, to garnish
Olive oil, to garnish
Smoked paprika, to garnish
Chives, to garnish
In a large saucepan or dutch oven, heat olive oil over medium heat. Add shallots and garlic and cook until soft, about 4-5 minutes. Add cauliflower, stirring occasionally for 5 minutes. Add stock and bring to a boil. Lower heat and simmer uncovered for 25-35 minutes, or until cauliflower is soft. Season to taste with salt and pepper.
Puree soup immediately with an immersion blender or let soup cool for a few minutes before pureeing in batches with a food processor or a conventional blender. Ladle soup into bowls and serve with drizzled lemon, olive oil, smoked paprika, freshly ground pepper, and snipped chives.