Purple Potato and Cauliflower Soup

Cozy up to this savory 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

  • 3 cup Purple Cauliflower, raw, chopped
  • 6 Purple Potato – washed and halved
  • 8 Garlic, clove
  • 1/2 White Onion
  • 1/4 cup Olive Oil
  • 2 cup Vegetable Broth, low-sodium
  • 1 1/2 cup Coconut Milk, canned – light
  • 1/2 tsp Sea Salt
  • 1 tsp 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

Recipe: Purple Potato and Cauliflower Soup

Serving in this recipe: 4

Calories: 495.7
Total Fat: 32.4 g 49.8%
Saturated Fat: 18.1 g 90.4%
Cholesterol: 0 mg 0%
Sodium: 387.2 mg 16.1%
Total Carbs: 50 g 16.7%
Dietary Fiber: 5.2 g 20.9%
Sugar: 7.1 g  
Protein: 8.4 g 16.7%
Vitamin A: 0% Vitamin C: 140%
Calcium: 8.1% Iron: 27.9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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