This bright and luscious Purple Potato and Cauliflower soup just the thing you need on a cold winter evening. The weather has been pretty brutal in New York the past couple of days, so I thought of making something vibrant and comforting to beat this gloominess. Luckily, I picked some purple potatoes from Union Square farmers markets a few days ago. I am a huge fan of soup, I usually go for more Asian inspired ones like ramen, pho, hand-pulled noodle soup, wonton soup and such. I put these gorgeous purple potatoes to use. While testing the recipe I decided to keep it simple with cauliflower, onion and garlic. the result was a delicate and flavorful bowl of goodness. 

I also added this to my Instagram feed as a part of my purple week and it was a huge hit among fellow bloggers and food enthusiasts alike. I garnished it with purple radishes because they are just so gorgeous in colour and added a little crunch, texture and kick to the Purple Potato and Cauliflower soup. 

PURPLE POTATO AND CAULIFLOWER SOUP 

INGREDIENTS 

• 750 g purple potato 
• 250 g cauliflower 
• 115 g onion (chopped medium)
• 3 cloves garlic (minced)
• 1 tsp cumin 
•  2 tbsp oil 
• 580ml chicken stock/veg stock/ water

METHOD

1. Peel and cut potatoes into a large dice set aside, cut the cauliflower florets to a similar size. 
2. Heat oil in a pan add the onion and garlic, sweat them till they look translucent and are soft. 
3. Add cumin, saute for 30 secs and then add the stock along with potatoes. Cook for 10 mins, then add cauliflower  and cook till soft
4. Set aside and cool for 20 mins, then blend everything together till smooth. Now add salt to taste.