Purple Potato and Cauliflower Soup
Cozy up to this savoury soup whenever you need a little comfort. Made with roasted cauliflower, potatoes, and garlic, this vibrant purple soup makes eating your veggies fun and easy!
Ingredients
720 g Purple Cauliflower, raw, chopped
6 Purple Potato – washed and halved
8 Garlic, clove
1/2 White Onion
60 ml Olive Oil
480 ml Vegetable Broth, low-sodium
360 ml Coconut Milk, canned – light
1/2 Teaspoon Sea Salt
1 Teaspoon Black Pepper, ground
Directions
1
Preheat your oven to 400°F.
2
Toss the cauliflower florets, potatoes, onion and garlic in olive oil with salt and pepper and spread out on an oven-safe sheet pan. Roast for 20 minutes, or until potatoes are tender.
3
Combine roasted veggies and remaining ingredients in the pitcher and attach the pitcher lid with the vented lid cap inserted.
4
Start the blender on LOW power. As soon as the ingredients are mixed, increase power to HIGH until puréed — about 1 minute. Only make soup in the pitcher with vented lid attached. NEVER use the sealed NutriBullet® cup with any hot ingredients.
5
If the soup is not warm enough, transfer to a saucepan and warm on the stovetop over medium heat until warmed through.
Nutritional information
|
Calories: 495.7 kcal |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
