This purple cauliflower soup is a really fun recipe that your friends and family will love! It’s low carb, gluten free, and keto friendly – with no food dye!
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Purple cauliflower? Oh yes!!! If you’ve never heard of it you’ll be forgiven for thinking that I have added food dye to a regular cauliflower soup! But it’s a real thing.
It actually has many of the same nutritional benefits as white cauliflower – with a few added bonuses. According to this Healthy Eating site:
The purple color is due to the presence of a subtype of flavonoid compounds called anthocyanins, which may help to regulate your blood lipid and sugar levels and body weight, as well as help to lower your cancer risk. Additionally, purple cauliflower contains a compound called glucoraphanin, which is also found in common green broccoli. In your body, glucoraphanin can be converted to compounds with anticancer properties.’
You’ll start seeing purple cauliflower appearing in grocery stores as fall approaches. Snap some up and make this easy soup recipe – it’s a great talking point when you serve it to friends and family!
Love low carb soup? Check out all my recipes!
How to Make Purple Cauliflower Soup
Roughly chop the cauliflower and add it to a large saucepan. Add in some chicken bone broth (I love the Kettle & Fire brand – it’s SO good!), together with water, onion powder, and garlic powder.
Bring to the boil and continue to cook until the purple cauliflower is tender, about twenty minutes.
Use a stick blender (I use this KitchenAid one!) to blend until smooth.
Stir in some heavy cream and taste for seasoning, adding salt and pepper as necessary.
Serve this fun purple cauliflower soup as an appetizer or lunch!
Low Carb Purple Cauliflower Soup
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- 1 head purple cauliflower
- 480 ml chicken bone broth
- 1 cup water
- 1 tsp onion powder
- ½ tsp garlic powder
- ¼ cup heavy cream
- salt and pepper to taste
- Roughly chop the cauliflower and add it to a large saucepan. Add the chicken bone broth, water, onion powder, and garlic powder.
- Bring to the boil and continue to cook until the purple cauliflower is tender, about twenty minutes.
- Use a stick blender (immersion blender) to blend until smooth.
- Stir in some heavy cream and taste for seasoning, adding salt and pepper as necessary.