AN ARRAY OF RECIPES AND TIPS
"IN THE STYLE OF" GRAHAM
PURPLE CAULIFLOWER SOUP
I finally found a way to get my kids to not only eat but be excited about eating cauliflower! We were shopping yesterday and I saw a beautiful display of purple and orange cauliflowers. The taste is the same as traditional white but the color is brilliant.
The purple color comes from anthocyanin, which may help prevent heart disease by slowing blood clotting and tests of the orange cauliflowers found they contained 25 times the concentrations of beta carotene in normal cauliflowers.
On the agenda tonight...purple asparagus! I'll let you know how that goes over.
Purple Cauliflower Soup
1 head of purple, orange or white cauliflower
2 Tablespoon olive oil
1 medium onion
2 cloves garlic
4 cups organic chicken broth
good quality olive oil
Clean and break up cauliflower into small florets.
In a large pot or dutch oven, heat up the olive oil over medium heat. Add chopped onion and sautee for 5 minutes.
Add minced garlic and cook for about 30 seconds. Add cauliflower florets, stir to cover with oil and cook uncovered for about 5 minutes.
Season with salt and pepper. Add chicken broth and bring to a simmer and cook for 25 minutes. Puree soup using an emersion blender, food processor or blender and return to pot. Check seasoning. Garnish soup with smoked paprika and a drizzle of good quality olive oil.