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Purple Cauliflower Soup

Surabhi Sehgal
A beautiful lavender colour silky concoction made with Purple Cauliflower.
Prep Time 40 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
Course Soup
Cuisine American
Servings 2 people


  • 1.5 Cup Cauliflower Roughly chopped
  • 1 Potato Medium size
  • 1 Onion 
  • 6-7 cloves of garlic 
  • ½ Stalk of Celery Chopped
  • 1 Cup Milk
  • 1 Cup Vegetable stock
  • Salt
  • 3-4 Black Peppercorn
  • 1-2 Bayleaf
  • 1 tbsp Olive Oil 

For Garnish

  • 2 tbsp Olive Oil 
  • 3-4 Garlic Cloves Chopped
  • Salt  To Taste
  • 2-3 tbsp Boiled Chickpeas 
  • 1 tbsp Chopped Coriander 


  • Steam the Cauliflower in a steamer for 10-15 minutes until soft. 
  • Keep aside to cool
  • Heat a pan, add 1tbsp of Olive Oil 
  • Add the Peppercorns and Bay leaf 
  • Add the chopped onion and garlic. Sautee till translucent 
  • Add Celery and sautee until soft
  • Add the Cauliflower and Potatoes and sautee for a couple minutes 
  • Add the vegetable stock and bring to a gentle simmer 
  • Now add a cup of hot milk and simmer gently 
  • Remove from the stove and let the soup cool
  • Remove the bay leaf from the soup 
  • Transfer to a blender and blitz to a fine consistency 
  • Run the soup through a sieve to get a silky smooth consistency 
  • Transfer to a pot and simmer on a low flame for a few minutes.

For Chickpeas

  • Heat a skillet,  add 1 tbsp olive oil, add garlic and cook until light brown. 
  • Now add the Chicpeas and sautee until slightly crisp. 
  • Add salt

To Serve

  • Transfer the soup to a couple bowls. 
  • Top with the chickpeas, freshly cracked black pepper, chopped cilantro and a generous drizzle of Olive Oil.
Keyword soup