Purple Cauliflower Soup

March 30, 2009


One of the best parts about living in California is the gorgeous local produce that is available year-round. I’d like to think I’ve seen it all when it comes to food, but I still find myself being surprised all of the time. I remember my amazement the first time I saw purple cauliflower at the farmer’s market. Truly something to behold as well as being incredibly nutritious. I always find that if kids are taken with the color of a food, they are more interested in trying it. And what is cooler than purple soup?!

Kenya drinks up this recipe like a smoothie. I like to sprinkle a little grated parmesan on top so even if your little one has an aversion to purple vegetables, the cheese on top may still lure them in!


Purple Cauliflower Soup

No ratings yetSave RecipeSaved Recipe!Rate RecipePrint RecipeServings: 4Author: Catherine McCordPrep Time 3 minutes Cook Time 15 minutes Total Time 20 minutes


  • 2 Tbsp olive oil
  • 1 small onion, chopped
  • 1 Garlic Clove, chopped
  • 1 Head Purple Cauliflower, cut into florets (you can also use white or yellow cauliflower)
  • 3 Cups chicken stock
  • 1/4 Cup Parmesan Cheese, grated, plus extra for sprinkling on top if desired


  • In a pot, bring the milk and rice to a boil.
  • Slice the vanilla bean in half lengthwise and scrape both sides with the edge of a knife to remove the vanilla seeds. Place the seeds and vanilla bean in the pot with the milk and rice (If using vanilla extract, add it in the last few minutes of the cooking time).
  • Reduce the heat to a simmer and cover. Cook for 40 minutes stirring occasionally.
  • Add the agave and stir to combine.
  • Can be served warm or chilled.


Calories: 140kcal | Carbohydrates: 13g | Protein: 8g | Fat: 8g | Cholesterol: 5mg | Sodium: 280mg | Fiber: 3g | Sugar: 5g Did you make this recipe?Mention @Weelicious or tag #weelicious!

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