Purple Cabbage & Cauliflower Soup

Recipe PREP 15 min COOK 30 min

Purple Cabbage & Cauliflower Soup

PREP 15 min COOK 30 min

Description

The glamorous color of this soup comes from a group of antioxidants found in blue and purple foods called anthocyanins, which help fight diseases of all kinds. Cabbage and cauliflower both contain vitamin K and B vitamins. Cauliflower is also high in healthful anti-cancer sulfur compounds. Coconut milk can help balance gut bacteria and support immunity, making this nutritious, stunning dish.

Note: Make your own Vegetable Broth for amplified health benefits.

Equipment: Immersion blender or regular blender

Ingredients

2 to 4 SERVES

For the Soup

2 Tbsp olive oil
1 medium (70 g) onion, roughly chopped
3 to 4 (10 g) garlic cloves, roughly minced
4 cups (350 g) purple cabbage, roughly chopped
1 large (500 g) cauliflower, chopped into medium florets
2½ cups (750 ml) vegetable broth
1 tsp salt
½ tsp ground black pepper
1 cup (250 ml) coconut milk

For the Garnish

½ cup cubed or torn pieces of stale bread
1 Tbsp extra virgin olive oil plus more to drizzle
1 to 2 Tbsp coconut milk
1 to 2 Tbsp (30 ml) lime juice
½ tsp dehydrated beetroot powder, optional
2 Tbsp microgreens (optional)
1 Tbsp chopped fresh dill

Directions

Step 1

Make the soup: Heat 1 Tbsp of olive oil on low heat in a medium-large saucepan or stockpot. Before it gets too hot, add the onion and garlic. Sauté until the onion is translucent. Add the cabbage and the cauliflower. Sauté on medium heat for a minute or two. At this point you can optionally remove a couple of small cauliflower florets to use as garnish later.
Step 2

Pour in vegetable stock, stir, and cover the pot. Simmer gently for 15 to 20 minutes until the cauliflower is cooked through.
Step 3

Prepare the garnish: Preheat oven to 200°C/ 390°F. Scatter torn or chopped pieces of bread on an oven tray and drizzle with 1 Tbsp olive oil. Toss to coat. Sprinkle with salt. Toast in the oven for 7 to 10 minutes, stirring once, until crisp but not burnt.
Step 4

Use an immersion blender to blend the soup until it is smooth and creamy. (If you don’t have an immersion blender, let it cool before pulverizing in a blender, then return to heat.) Add a little more vegetable stock if required to thin out. Season with salt and pepper. Add coconut milk, stir, and let the soup warm through again without coming to a boil, before removing from heat.
Step 5

Pour the hot soup into individual bowls before garnishing. Start with a few drops of coconut milk. Add a few drops of lemon juice to each bowl and watch the spots turn color. Drizzle some olive oil. Drag a toothpick or satay stick through the drops of coconut milk and lemon juice to create pretty, swirling patterns.
Step 6

Lightly sprinkle beet powder and microgreens if using, and garnish with any reserved cauliflower florets and the toasted breadcrumbs, either whole or gently crushed. Finally add a few fronds of dill to each bowl before serving.

Substitutions: Use any plant-based milk or dairy milk in the soup in place of coconut milk.

Level Up: Drizzle with homemade Herb Oil or garnish with Spicy Almonds.

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About the author

Eeshaan Kashyap

Eeshaan Kashyap is a Delhi-based chef and food stylist who works at the intersection of food and art though curating culinary events. He is the artist-designer behind Tablescape, an online tableware store.

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