Purple Passion Soup Cauliflower And Potato Soup Food

PURPLE POTATO AND CAULIFLOWER SOUP

Steps:

• 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.

PURPLE PASSION SOUP! CAULIFLOWER AND POTATO SOUP

Steps:

• In a large pot over medium high heat add oil when hot saute the onions and garlic for 3-5 minutes till translucent.
• Toss in the potatoes, and cauliflower. Be sure to reserve some cauliflower for garnish. Pour the stock in bring to a boil reduce flame to a simmer. Season with peppercorns, salt, pepper flakes.
• Cook soup till vegetables are tender minute 30 minutes.
• Puree in a blender or with an immersion blender till smooth and creamy.
• Simmer for 15 minutes.
• Stir in the creme and simmer meanwhile steam the garnish till tender.
• Puree the beets and juice from can in a blender and stir into the soup cook a couple minutes to desired consistency.
• Pour into bowls and garnish with flowerets.
• You can also top with shredded cheese or swirl some of the creme cheese for a nice presentation.