Author Notes
This bright and luscious Purple Potato and Cauliflower soup just the thing you need on a cold winter evening. This is a pretty simple and comforting dish, no elaborate prep or cooking times. Although I did go a little fancy on the garnishes and plating to make it social media worthy! But you don't have to worry about that, all you need is some crusty bread to mop up the bowl after you are done. —Rachel
Ingredients
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750 grams
Purple potatoes
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250 grams
Cauliflower
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115 grams
Onion (chopped medium)
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3
Cloves garlic (minced)
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1 teaspoon
Cumin seeds
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2 tablespoons
Olive oil
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580 milliliters
chicken stock Or veg stock Or water
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1
Purple radish for garnish
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1 teaspoon
Seasame seeds for garnish
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1 handful
Microgreens for garnish
Directions
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Peel and cut potatoes into a large dice set aside, cut the cauliflower florets to a similar size.
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Heat oil in a pan add the onion and garlic, sweat them till they look translucent and are soft.
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Add cumin, saute for 30 secs and then add the stock along with potatoes. Cook for 10 mins, then add cauliflower and cook until soft
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Set aside and cool for 20 mins, then blend everything together until smooth. Now add salt to taste.
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Heat up again when ready to serve.
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