This soup contains two hottest things these food season. No 1 cauliflower, No 2 purple colour. Purple is the hottest colour in food industry these year and the contest on how to colour your dishes in bright purple is on. I am inspired by Italian purple Romanesco Baby Cauliflower. I knew what I was making the moment I spotted it on the market … It taste the same but is so much more fun looking at the changing colours! Enjoy!
Ingredients (makes 4 portions)
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic clove, finely chopped
- 1 tsp ground coriander
- 1 medium potato chopped in small cubes, max 1 cm.
- 800g/1¾lb cauliflower florets, roughly chopped
- 1 litre/1¾ pints chicken or vegetable stock
- 150ml/5fl oz double cream (optional)
Preheat oven to 180˚ C. Toss cauliflower florets with 1 tablespoon olive oil and salt. Place on a baking tray in a single layer. Roast, stirring once halfway through, until cauliflower starts to caramelised, 10-15 min ( it should deepen in purple colour but not burn)
While cauliflower is roasting, heat a medium stock pot over medium-low heat. Add olive oil followed by the onion and potato. Cook for 5 to 6 minutes. Add in the garlic and coriander, cooking for one minute more.
Add the chopped cauliflower and chicken stock. Bring the mixture to the boil, then reduce the heat and simmer for 8-12 minutes, or until the cauliflower is tender. Remove from the heat and set aside to cool.
Carefully pour the soup mixture into a food processor and blend to a purée (or alternatively, use a stick blender in the saucepan). Return the puréed soup mixture to the pan, add half of the cream, season, to taste, with salt and freshly ground black pepper and warm through for 1-2 minutes. ( be careful when adding the cream to not loose to much of the purple colour)
Just before service whipped another half of the cream and decorate your soup with it.