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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!


Calories: 495.7 kcal
Protein: 8.4g
Fat: 32.4g
Sat Fat: 18.1g
Carbs: 50g
Sugar: 7.1g
Fiber: 5.2g


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

Suitable for:

The Method


Preheat your oven to 400°F.


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.


Combine roasted veggies and remaining ingredients in the pitcher and attach the pitcher lid with the vented lid cap inserted.


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.


If the soup is not warm enough, transfer to a saucepan and warm on the stovetop over medium heat until warmed through.

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