This week in our produce delivery from Timber Creek Farms we received a purple cauliflower. I had never seen one before and was excited at the challenge that something new presented. Turns out, it was beautiful and the soup was delicious. Plus, the girls got a huge kick out of eating purple soup!
1 head cauliflower, cut into florets
2 Tbsp. olive oil
½ head garlic
½ tsp. salt
¼ tsp. black pepper
Preheat oven to 425°F. Cut the tips off of the head of garlic and place on a baking sheet with the cauliflower. Drizzle olive oil over the vegetables and season with the salt and pepper. Roast in the oven until soft and tender about 40 minutes.
1 Tbsp. olive oil
½ medium onion, finely chopped
3 Tbsp. flour
1 can (14oz.) chicken broth (preferably organic free range, but at least make sure it contains no MSG)
1 cup milk
Sauté onion until soft. Add flour and cook slowly while stirring for about 2 minutes over low heat. Add chicken broth and milk and stir until bubbly and thickened. Next, add the cauliflower and garlic (removed from their skins). Cover and let simmer for about 10 minutes. Puree with a hand immersion blender until desired consistency is reached. Serve with a crusty bread and a leafy salad. To enhance the purple color of the soup, garnish with blue corn tortilla chips crumbled on top. Enjoy!
