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Purple cauliflower soup 30 minutes

Loaded with antioxydants this soup is gorgeous and crazy healthy! Proved to help decrease blood-pressure and inflammation purple-coloured ingredients is definitely something you want to include in your diet.

I got my hands on a lovely bouquet of purple cauliflower instantly i thought... purple soup! I also had some left over red cabbage from my homemade saeurkraut and red onion so I tossed that in as well. You can imagine my excitement at the result a deep purple colour! It's a rare thing for me to have so many purple ingredients in my fridge. The weather here in Montreal has been shitty lately so this is the perfect picker-upper.

-Rekka
red cabbage1 cuppurple cauliflower1 cupred onion1/4 slicedgarlic1 clove, mincedcoconut oil1 tbspvegetable bouillon2 cupssoy milk2 cupssea salt1/4 tspblack pepperpinchred wine1/4 cup, Cabernet or Bordeaux

    2 servings

  • In a pot, put 1 tbsp of coconut oil at medium heat. Add the 1/4 red onion and the 1 clove of minced garlic, cook until translucent.
  • Add the cup of purple cauliflower and the cup of red cabbage, mix it in with the rest and cook it for about 2 minutes so it absorbs a bit of the flavour.
  • Stir in the vegetable broth, enough to cover the veggies. Bring to a boil, reduce heat then cover and let it simmer for 15-20 minutes.
  • With a handblender puree the vegetables, try to get the mixture to be as smooth as possible.
  • Add the rest of the ingredients, the 1/3 cup of soy milk, the 1/4 tsp of salt, the black pepper and 1/4 cup of red wine (The red wine adds a hint of sweetness to the soup. If you don't have wine you can use another sweetener)
  • Let it simmer for an additional 10 minutes and voila, you are done! Top with some fresh parsley and some shredded coconut!
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