Creamy Cauliflower + Purple Potato Soup

Purple Potato Soup

This recipe was made using the Vitamix E310 Explorian. Vitamix generously gifted me this blender for a review, but all of the opinions expressed in this post are my own and not influenced by Vitamix in any way.

It took until mid-October for the temperature to drop in New York City, but the fall weather is finally in full swing! Fall has always been my favorite season. It brings back so many good memories growing up in New England — pick-your-own farms and hay rides galore! Growing up, my family belonged to a CSA (community support agriculture) and would pick up our 'share' of in-season produce every week from our local farm. As you can imagine, I was a big fan of being part of a CSA and loved seeing what we would bring home in our weekly haul of produce. Nothing beat the colors in the fall baskets!

Luckily, now I work in Union Square and walk through the Union Square Green Market every single day. This farmers' market is open year-round and has dozens of local farmers, bakers, and florists — you can check out who is there on which days here. I couldn't help but stop by a few of the booths on my way home from work this week to check out the array of produce. I left with some amazing purple potatoes, cauliflower, squash, apples, beets, and so many other goodies (almost too many to carry on the subway!).

I have been looking forward to making soup now that the weather has cooled off. As you probably know by now, I use my Vitamix almost every day for my morning smoothie, but there are so many other things I love using it for. I make the fluffiest scrambled eggs by blending them before cooking, the easiest blender pancakes (new recipe coming soon), and the creamiest blended soups. The high-power blades and 10 speeds make pureeing quick and easy — it's definitely my most utilized kitchen appliance!

I usually go for butternut squash soup when I'm craving something creamy, but this week I decided to go with cauliflower and purple potato soup. You'll be shocked that there is no dairy in this recipe once you see how creamy it turns out. With cold season approaching, I decided to use a bone broth as the stock for my soup (bone broth is full of minerals that support the immune system), but you can easily substitute vegetable broth to make this vegan. It's also gluten + grain free and whole30 approved!

Did you know purple potatoes have four times as many antioxidants as other potatoes? The beautiful purple color comes from the pigment anthocynin, which is an antioxidant. They are also high in potassium, which helps to regulate blood pressure. There is a reason doctors, dietitians, and health professionals (and my college nutrition professors) always tell you to fill your plate with colors — there really are health benefits!

Not only is this Creamy Cauliflower + Purple Potato Soup packed with nutrients, but it is insanely delicious and super simple to make. Once your veggies are roasted, you'll have soup in almost no time at all. This is definitely going on my go-to recipe list. Give it a try and let me know what you think!

Purple Potato Soup


4-5 cups cauliflower florets (any color)

1.5 lb. purple potatoes

¼ cup + 1 tbsp. olive oil

1 tbsp. minced garlic

1 cup sliced white onion

fresh thyme

14 oz. stock

14 oz. water

salt + pepper

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1.    Preheat oven to 400F. Cut purple potatoes into quarter-size cubes. In a large bowl, mix cauliflower, purple potatoes, ¼ cup olive oil, fresh thyme leaves, and a sprinkle of salt + pepper until everything is coated.

2.    Line a baking sheet with parchment paper, and spread the veggies flat so that they don't layer on top of each other. You might need two baking sheets depending on the size.

3.    Place in the oven for 35-40 minutes, flipping veggies halfway through baking, until veggies are tender and slightly browning.

4.    While the veggies are cooking, heat a medium pot. Add 1 tbsp. oil, garlic, onion, and fresh thyme leaves, and sauté until onions are tender — the onions will start becoming translucent.

5.    Add stock and water to the pot and bring to a simmer. Turn off heat.

6.    Once the veggies are done, add them to the blender and use a ladle to add the stock. Season with salt + pepper. Make sure you don't over fill your blender — you can split the veggies and stock in two batches to blend.

7.    Starting at level 1, turn your blender on and begin increasing the speed slowly to level 10. Blend until everything is smooth.

8.    Serve soup warm. Optional: Top with extra thyme.

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Katharine AgliataComment