Greek Salad with Za’atar Eggplant and Marinated “Feta”

Greek salad, anyone? How a Greek Salad that’s vegan? “Impossible!” you might respond, but if you try one from Purple Carrot, the results may surprise you! 

Purple Carrot’s Greek Salad recipe utilizes a vegan “feta” that put me on cloud nine. Having studied abroad in Greece in college, I know what a great Greek Salad takes like, so I can certainly vouch for this one! 

This recipe is a vegan find that couldn’t be more of a win-win for me because in an effort to #PledgePlants and cook vegan on a regular basis, I know I can still have my vegan Greek Salad and eat the cheese too! Check out the recipe below.

Want to try Purple Carrot? Sign up here and use the code Diet30 to receive $30 off of your first order! Their meal kits are too healthy and delicious to pass up! #Ad

Greek Salad with Za’atar Eggplant and Marinated “Feta”

Adapted from Purple Carrot

Time: 20 Minutes
Serves 2

2 sprigs of thyme, stemmed
Juice and zest of 1 lemon
¼ cup vegan ricotta
½ tsp dried oregano
3 tbsp olive oil, divided
1 tomato, cut into wedges
1 romaine heart, chopped
3 mini sweet peppers, sliced
1 tbsp red wine vinegar
¼ cup walnuts
1 eggplant, trimmed and cut into 1-inch cubes
2 tsp za'atar spice
2 oz kalamata olives, halved lenghtwise
Kosher salt and freshly ground pepper

In a medium bowl, combine the thyme leaves, lemon zest, ricotta, half of the dried oregano, juice from half a lemon, 2 tsp olive oil, and a pinch of salt and pepper. Gently stir the “feta” and set aside.

Arrange the chopped romaine, tomato wedges, and sliced peppers on a large platter for serving.

In a small bowl, mix together the remaining oregano, red wine vinegar, 1 tbsp olive oil, and a pinch of salt and pepper. Place a large nonstick skillet over medium heat. Add the walnuts and cook the nuts until fragrant and toasted, about 4 to 6 minutes. Transfer walnuts to the vegetable platter.

Return the large nonstick skillet to medium heat and add 2 tbsp olive oil. Add the eggplant and sprinkle with salt and pepper. Cook, stirring occasionally, until browned in places and tender, about 5 to 7 minutes. Add the za’atar spice and toss to combine. Cook eggplant for an additional 2 minutes.

Top the vegetable platter with the olives, marinated "feta," and za’atar eggplant.

Serve the Greek salad on plates and drizzle with red wine vinaigrette!


If you enjoyed this recipe, you will love my recipes for Easy Chicken and Blue Cheese SaladRoasted Pork Tenderloin Salad, and Steak & Arugula Salad!



Creamy Vegan Mac 'n Cheese


This Mac 'n Cheese from Purple Carrot is so creamy and delicious, you wouldn't even know that it's vegan. You'll love it!

I'll admit, I was a little skeptical when I saw the recipe in my dinner kit. Vegan parmesan cheese, almond milk, and vegan butter? How could they possibly make for an authentic Mac?

But an authentic Mac these ingredients did make! The dish came together so well in the end that I actually imagined a mad scientist cooking up a storm in the kitchen at Purple Carrot to conceptualize the recipe. Beakers, test tubes, and lab fires, oh my!

This little cooking fantasy was really more about the food being absolutely delicious than being surprised it was vegan because it doesn't take a rocket scientist to make plant-based meals taste great!

Plus, working plant-based meals into your diet is probably one of the best ways to improve your health and well-being because it makes it so easy to fuel your body with additional vitamins, minerals, and antioxidants that will keep your body healthy in the long-term! This is why my meal planning to incorporates meat-free dinners at least a couple times per week, and yours should too!

Long story short, Purple Carrot offers 100% plant-based meals that are absolutely scrumptious. By ordering their meal kit, you'll get your weekly dose of plant-based meal while pleasing your palate at the same time! Use the code Diet30 to receive $30 off of your first order!

Creamy Vegan Mac 'n Cheese

Time: 35 Minutes
Serves 3
Adapted from Purple Carrot's Creamy Mac 'n Cheese

6 oz pipette pasta
4 garlic cloves, minced
2 tbsp arrowroot starch
8 oz almond milk
1 lemon, halved
1 packet dijon mustard
5 tbsp nutritional yeast
3 tbsp vegan parmesan cheese
1 tbsp vegan butter
½ cup panko breadcrumbs
2 tbsp green chiles
8 oz broccoli florets
2 tbsp olive oil
Kosher salt and freshly ground black pepper

Place a large pot of salted water over high heat. Once boiling, add the pipette pasta, stir, and cook until tender, about 8 minutes. Drain but do not rinse.

Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Set aside 1 tsp of the garlic. Once hot, add the remaining minced garlic and cook until slightly toasted, about 1 to 2 minutes. Add the arrowroot starch and whisk continuously for 1 minute longer.

Slowly whisk the almond milk into the large skillet and cook for another 2 minutes, stirring frequently. It’s okay if this mixture is lumpy. Carefully transfer the sauce to a blender. Add lemon juice, dijon mustard, nutritional yeast, and vegan parmesan to the blender and season with salt and pepper. Blend, taste, and adjust seasoning with salt if necessary.

Set oven to broil on high. Melt the vegan butter in a microwave or small skillet. In a small bowl, combine the melted butter, panko breadcrumbs, and a pinch of salt.

Return the cheese sauce to the large skillet and place over medium-low heat. Add as much or as little of the green chiles as you’d like to the sauce. Bring sauce to a simmer and stir in cooked pasta. Transfer mac n’ cheese to a 8x8 baking dish and top with buttery breadcrumbs. Broil until golden brown, about 3 to 5 minutes.

Rinse the large nonstick skillet and place over medium-high heat with 1 tbsp olive oil. Once hot, add the broccoli florets and remaining garlic. Cook until garlic is fragrant, about 1 minute. Add 2 tbsp water to create steam and cover. Cook until broccoli is just tender, about 4 to 5 minutes. Scoop servings of creamy mac n’ cheese onto large plates. Serve with garlic broccoli. Dig in!



Roasted Red Bell Pepper and Sweet Potato Soup

This Roasted Red Bell Pepper and Sweet Potato Soup recipe is a great vegan soup recipe. The soup is healthy, nutrient-dense, and full of vitamins and minerals. It's a light soup recipe that will keep you feeling great in summer!

Mmm, this Roasted Red Pepper and Sweet Potato soup will certainly brighten up a summer’s day. It’s colorful and so rich in many vitamins and minerals that that it could kick your butt in an MMA match!

Well, that doesn’t totally make sense, but regardless, this soup is light, vegan, and great with some toasted bread on the side. Make it, and you will enjoy diving into its amazing flavors while getting your vitamin A fix at the same time!

Roasted Red Pepper and Sweet Potato Soup

Serves 4 to 6
Time: 1 Hour

1 lb sweet potatoes, peeled, cut into 1-inch chunks
2 large red peppers, roughly chopped
1 medium onion, chopped
4 tbsp extra virgin olive oil, divided
Kosher salt and freshly ground black pepper
3 medium carrots, peeled, sliced into 1/2-inch pieces
4 stalks celery, chopped
1 cup onion scapes, or green onions, thinly sliced, divided
1 tbsp garlic, minced
2 tsp paprika
1/2 (15 oz) can light coconut  milk
1 quart (32 oz) vegetable stock
1 small bunch basil, thinly sliced
Lemon wedges, to serve
Toasted baguette slices (optional)

Pre-heat oven to 375F. Add sweet potatoes, red peppers, and onions to a foil-lined baking sheet. Coat vegetables with 2 tbsp olive oil oil and season to taste with kosher salt and freshly ground pepper. Roast for 30 minutes or until sweet potatoes are tender. Remove from heat.

Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add carrots, celery, 1/2 cup onion scapes, and garlic, and season to taste with salt and pepper. Cook until the garlic is fragrant, about 30 seconds. Add paprika and roasted vegetables to the pan and reduce heat to medium, stirring occasionally for 5 minutes. Stir in coconut milk and vegetable stock and bring to a boil. Reduce heat, and simmer for 15-20 minutes until the carrots are tender. Season to taste with salt and pepper. 

Blend soup in batches until creamy, or, use an immersion blender to blend soup right from the pan. Ladle soup into bowls, garnishing with remaining onion scapes and basil, and squeezing over lemon wedges. Serve with toasted baguette slices on the side.



Indian-Spiced Vegetable Soup

Happy Friday! Who else craves spicy Indian food at the end of a long week? If you do, you need to make this quick and spicy vegetable soup tonight! Full of vegetables, it’s insanely healthy. And while you wouldn’t notice, this one is vegan, which means it will serve as a nice break from animal products from the week, and it will lessen your footprint on the environment! A win-win for all.

In this soup, I used turnips, carrots, potatoes, and cauliflower as the main vegetables. But feel free to use some of your other favorites. I imagine that it would be great with green beans, peas, bell peppers, and zucchini as well. 

Adrian will often ask me jokingly when we make dinner with this much veg: “exactly how much nutrition do you think is in this?” and I just shake my head because it might as well be infinite! At 1/2 lb of vegetables per serving, I will happily trade this soup for a quarter pounder hamburger any day! It’s just too good and healthy to pass up!

Note: For a soupy consistency, I recommend using 4 cups of water. But for more of a masala consistency, which is how I like mine, just barely cover the vegetables with water, and cook the soup a little longer until it thickens up.

Indian-Spiced Vegetable Soup

Time: 40 Minutes
Serves 4

1 small onion, roughly chopped
3 carrots, sliced diagnonally
1 large Yukon gold potato, peeled and cut into 1/2-inch pieces
1/4 head small cauliflower, cut into 1-inch florets
4 Japanese turnips, peeled and quartered, about 1/2 lb
8-12 Thai chilies (optional)
1 tsp ginger, minced
1 tsp ground cumin
2 cardamom pods, cracked
Kosher salt and freshly ground black pepper
1 medium vine ripe tomato, chopped

To Serve
Steamed rice or naan
4 green onions, thinly sliced
1/4 cup cilantro, chopped

In a large pot or Dutch oven, add onion, carrots, potato, cauliflower, turnips, chilies, cumin, and cardamom pods. Season with 1 tsp salt and 1/4 tsp freshly ground black pepper to taste. Cover with 4 cups of water and bring to a boil. Reduce heat to a simmer and cook for 20 minutes, until the vegetables are tender. Add tomato and simmer for 10 minutes longer, until the soup reaches the desired consistency.

Serve soup in bowls with steamed rice or naan on the side. Garnish with green onions and cilantro and serve immediately!



Koshary: Egyptian Rice, Pasta, and Lentils with a Tomato Garlic Sauce

Egyptian Koshary! I love to travel through food because I can’t possibly travel around the world as much as I want to. One of my Instagram friends is an aspiring chef from Egypt. We talk about food often and he’s as passionate as anyone about cooking. So when he asked me to make Egypt’s most famous street food, it was a no brainer. This stuff is full of carbo-loading deliciousness, and is also vegan! Although Adrian did try it with a fried egg, and that was super delicious as well. I definitely plan to eat this a few nights in a row before a race if I ever run another marathon again, haha. But it’s also bringing back some memories from Anthony Bourdain's No Reservations episode in Cairo, and between that imagery and this good stuff,  I feel like I"m almost there, right now. Many thanks to my buddy for the suggestion! 

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Koshary: Egyptian Rice, Pasta, and Lentils with Tomato Garlic Sauce

Time: 1 Hour
Serves: 4-6

1 cup canned chickpeas, drained
4 tbsp vinegar, divided
1/2 tsp ground coriander
1 tsp cayenne pepper
1 tbsp ground cumin
1/4 tsp ground ginger
1 cup basmati rice, washed to remove excess starch
2 oz spaghetti
1 cup macaroni
1 cup brown (or green) lentils, rinsed
1/2 cup all-purpose flour
2 medium yellow onions, thinly sliced
2 cups canola oil
1 tbsp garlic, minced
1 small yellow onion, minced
1 (15 oz) can tomato sauce
1/2 cup water

Add chickpeas, 2 tbsp vinegar, coriander, cayenne, cumin, and ginger to a large bowl. Stir to combine and set aside.

Prepare your rice in a rice cooker, or alternatively, in a medium saucepan, bring 1 3/4 cups water to a boil with a pinch of salt. Add basmati rice and stir. When water returns to a boil, reduce heat to low, and cover for 15 minutes. Fluff rice with a fork and transfer to chickpea mixture, stirring to combine. 

While rice cooks, combine lentils and 4 cups water in a medium saucepan with 1/4 tsp salt. Bring to a boil and reduce heat to medium-low. Simmer stirring occasionally, until lentils are al dente and almost tender, about 18 minutes. Drain and transfer to bowl with rice and chickpea mixture. Stir to combine.

Bring a pot of boiling salted water to a boil. Add spaghetti and macaroni, and boil for 9-10 minutes, until al dente. Drain and set aside. 

In a medium bowl, add flour and season with salt and pepper. Lightly coat onion slices in flour and set aside on another plate. 

In a large heavy skillet or Dutch oven, heat oil over medium-high heat. Add onion slices and fry in batches until brown and crisp, being careful not to overcrowd skillet. Remove from skillet with tongs and blot on paper towels. Set onions aside and reserve 2 tbsp oil.

Heat reserved oil in another medium skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add minced onion and cook until soft, about 6 minutes. Add tomato sauce and vinegar and simmer until sauce reduces, about 10 minutes. Season to taste with salt and pepper.

To serve, divide pasta between bowls. Top with rice, lentil, and chickpea mixture. Ladle over tomato sauce and garnish with fried onions. Season to taste with salt and pepper, and maybe even a little extra vinegar if you’re into that! Oh, and maybe a little chili garlic sauce or sriracha :)



Slow-Cooked Adzuki Beans with Indian Spices, Rajmah-Style

Slow-Cooked Adzuki Beans with Indian Spices, a.k.a Rajmah! This is such a delicious vegan dish and the prep is super easy. While some say beans are a magical fruit, I tend to think they’re magical for many other reasons, from their antioxidant properties to being rich in several vitamins and minerals, like folate, potassium, and iron. The complex carbs, high fiber, and protein content also help to keep me feeling full throughout my day. Plus slow-cooker recipes are the easiest ever, right? 

I was in need of a good slow cooker dish to begin in the morning and free me up to hang out with friends last night, so I scoured my pantry for legumes that I tend to buy on a whim and found a bag of adzuki beans. Knowing that Indian food is AMAZING in the slow-cooker, I did a little googling of traditional Indian recipes with red beans and put together this delicious one. I garnished with some sour cream, lime, and tomato, which isn’t very traditional, and served it with naan, instead of rice, because I felt like it is even better with a little crunch! 

Slow-Cooked Adzuki Beans with Indian Spices, Rajmah-Style

Prep Time: 20 Minutes
Total Time: 8 Hours & 20 Minutes
Serves 8

3 cups dried red adzuki beans or kidney beans, rinsed and sorted
1 medium yellow onion, chopped
1 tbsp ginger, minced
2  tbsp garlic, chopped
6-8 serrano chilis, chopped (less for mild)
1/4 cup tomato paste
2 tbsp cumin seeds
2 tbsp Kosher salt
2 tsp turmeric powder
2 tsp cayenne powder
1 tsp garam masala
1 tsp dried coriander
1 pinch asafoetida (hing) - optional
1 tsp kasuri methi leaves, crushed (optional)
4 tbsp olive oil
10 cups water

To Garnish
1 roma tomato, chopped
8 tbsp sour cream
1 large lime, cut into 8 wedges
4 tbsp fresh cilantro
4 pieces of naan

Bring a medium pot of salted water to a boil. Add adzuki beans and boil for 10 minutes. Drain and add to slow cooker. Add remaining ingredients (except for those to garnish) to the slow cooker and cook on low for 8 hours.

Ladle beans into bowls and garnish with tomato, sour cream, a squeeze of lime, and cilantro. Serve immediately with naan. 

Nutritional Info per serving (excluding naan): 375 Calories, 11g fat, 57g Carbs, 11g Fiber, 17g protein  



Ethiopian Yellow Split Peas with Kale & Spicy Red Lentils


I’m not sure if I’ve said this already, but I really LOVE Ethiopian cuisine. Okay, maybe I did tell you in an earlier post [HERE], but I can’t express my crazy addicted love for it enough. One thing I like best is that the vegetarian dishes, which are vegan when omitting the spiced butter or substituting with vegan cheese in the salad, are just as yummy as the meat dishes.

So below I present to you Misir Wot and Kik Alicha, two dishes I like to cook side by side. While split peas may be a dish you hated as a child, know that these are the delicious gourmet kind, cooked in a lovely turmeric onion sauce. I added kale because there’s a lot growing in my garden, and it’s always fun to add extra greens when possible. But who doesn’t love spicy red lentils? Misir Wot’s flavors are actually really similar to Doro Wot (Chicken in a Berbere Sauce with Hard Boiled Eggs), and you won’t miss the lack of meat at all.

What about the protein content, you might ask? Oh, that’s right. The protein in split peas is highly absorbable and red lentils aren’t half bad! Combine them with injera, which is made from the Teff, and your amino acid profile is even more complete. Plus, by eating legumes, you’re upping your fiber, folate, zinc, iron, and magnesium intake, while lowing your intake of saturated fat! Eating yummy legumes like these will go a long way to lead you to good health.

Are you ready for the recipes yet? I’m already hungry for these dishes again, even though I only devoured them a few hours ago! Don’t forget to visit my earlier post link above for tips on acquiring some of the ingredients and making your own injera!


Misir Wot, Spicy Ethiopian Lentils

Time: 1 Hour
Serves 4

2 yellow onions, finely minced
2 tbsp garlic (5-7 cloves), minced
1 tbsp fresh ginger, minced
½ cup olive oil
3 to 5 tbsp berbere spice mix (less for mild)
½ cup diced or crushed tomatoes
1 cup dried red lentils, sorted and rinsed
4 cups water
½ tsp Ethiopian Cardamom
½ tsp salt
1 tsp Niter Kibbeh (Ethiopian spiced butter), optional
4 to 5 Injera rounds (Ethiopian bread), for serving

Heat a large sauté pan or Dutch oven over medium-low heat. Add onions and sweat without oil and being careful to not over-stir, for about 10 minutes. Cook onions until golden brown, lowering heat if necessary. Stir in garlic and ginger and continue to cook for 2 minutes. Add olive oil and berbere, and sauté over medium heat for 15-20 minutes, until the mixture reaches a paste consistency.

Stir in tomatoes, lentils, and ½ cup water to the onion mixture and bring to a simmer. Over a 15-minute period, add about ½ cup of water every 2 minutes, until all 4 cups of water are absorbed. Lower heat and cover, simmering about 10 minutes longer. Add cardamom and salt.

Test the lentils for doneness. Continue to cook about 10-20 minutes longer, until lentils are soft, but not overcooked. Remove from heat and serve over injera!


Kik Alicha with Kale

Adapted from Ethiopian Fire & Spice by Fetlework Tefferi
Time: 1 Hour
Serves 4

2 cups yellow split peas, sorted and rinsed
1 cup yellow onions, chopped
1/3 cup hot water
1/3 cup olive oil
2 tbsp ginger, minced
½ tsp Alicha Kimem, optional
½ tsp turmeric
½ bunch kale, sliced into 1-inch strips
2 tbsp garlic (5-7 cloves), minced
4 to 5 spices Injera (Ethopian bread), for serving

Soak split peas in hot water for 15 minutes.

Sweat onions on low heat in a covered saucepan for 2 minutes. Do not over-stir. Add 1/3 cup of hot water, cover, and cook for about 3 minutes. Add water and olive oil, and sauté for 3 minutes longer.

As the water evaporates, continue to make sure the onions do not dry up or change color. Add ¼ cup hot water, 1 tbsp ginger, and a pinch of the turmeric. The sauce should have a soup like consistency. Keep covered and continue to cook for 4 minutes.

Add the split peas and mix well into the sauce. Add 2 cups of hot water, cover, and cook. After about 2 minutes, when the split peas are tender, add alicha kimem for additional flavor. Add garlic and the remaining 1 tbsp ginger. Stir the peas, scraping the bottom of the pan to avoid sticking. Add water as needed. Add remaining turmeric, reduce heat to medium. Cover and continue to cook for about 20 minutes, until the peas are tender. Stir frequently, ad make sure nothing sticks to the bottom of the pan.

Slow Cooker Indian-Style Black Eyed Peas with Coconutty Green Beans


I love slow cooking on occasion with recipes that really hold up well in my Crock-Pot. I’m usually inspired on mornings when I have a little time on my hands (like an extra 20 minutes to prep the ingredients and wash the dishes utilized), and I know my night will be either super busy, or one where I want to just sit back, relax, and worry little about cooking.

These Slow Cooked Indian-style black-eyed peas hold up really well in a Crock Pot! They are vegan, delicious, and just the right amount of spicy. The coconutty green beans on the side are an added bonus (nearly as good as your Christmas bonus each year), and perfect served with steamed jasmine rice and naan (if you have the calorie budget for it). I ran 9 miles this morning, so my plate was pretty full, but from my estimated dietitian guess, I think this whole platter has less than 650 calories. So plan this next week on one of your less busy mornings, if you get a chance, so that you have a little less cooking to do than usual in the evening.


Slow Cooker Indian-Style Black Eyed Peas with Coconut Green Beans

Hands on Time: 30 Minutes
Total Time: 7 Hours
Serves 8-10

Black-Eyed Peas
2 medium tomatoes
3 cups dried black-eyed peas
4 medium serrano chilis, halved
4 garlic cloves, peeled
1 large yellow onion, peeled and quartered
1 2-inch piece ginger, peeled and quartered
2 tbsp salt
1 tsp ground cumin
1 tsp turmeric
2 tbsp ground coriander
1 tbsp light brown sugar
8 cups water
1 14 oz can unsweetened coconut milk (light if preferred)
1/4 bunch cilantro, leaves roughly chopped, for garnish
Steamed jasmine rice, to serve (optional)
Naan, to serve (optional)

Coconutty Green Beans
2 tbsp olive oil
1/3 cup white onion, chopped
1 bunch fresh French-cut green beans
1.5 tsp salt
1/4 cup shredded unsweetened coconut
1 tbsp turmeric
1/2 tsp cayenne chili powder

Heat a large pot of water over high heat and bring to a boil. Meanwhile, prepare an ice-water bath. Cut an X on the bottom of each tomato and add to water, boiling for about 45-60 seconds, until fully blanched, and skins appear loose. Add tomatoes to ice-water bath and peel and quarter when cool.

In a food processor, combine tomatoes, serranos, garlic, onion, and ginger and process to a fine paste.

Spread out black eyed peas on a large cookie sheet or platter and sort through. Add to colander and wash thoroughly.

Add black-eyed peas, onion-chili paste, salt, cumin, turmeric, coriander, and sugar to a 5-quart slow cooker. Pour water over and cook on high for 6 hours. Test for doneness, add coconut milk, and keep warm (or cook a little longer on high, uncovered, if needed) while preparing remaining ingredients.

Prepare green beans by adding olive oil to a medium skillet or dutch oven over medium-high heat. Add onion and saute for 5-6 minutes, until soft. Stir in green beans, cover, and cook for 10 more minutes.

Remove lid from skillet and add shredded coconut, salt, turmeric, and cayenne. Add additional olive oil if needed, stir occasionally, and saute for 10 minutes, until greens are tender and dark green.

Ladle black-eyed peas over rice with green beans and naan on the side.

Purple Cauliflower Soup


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
Serves 4

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.