Purple Soup!

Hello from Florida! When I arrived in Naples, Mom took me to Trader Joes and Whole Foods to stock up so I would have all of my paleo staples. While it was 80 degrees when I arrived, I still thought it would be a great idea to make a big pot of soup so there would always be a good serving of veggies on hand. If you haven't noticed yet, I care about the colors of my food almost as much as the taste! A colorful plate tends to be a healthier plate, so I decided we needed to make purple soup. The purple cauliflower (which I've never had before) looked awesome, so we grabbed two heads of it and a bunch of other white or lightly colored veggies so we could keep the color going. The soup came out great, and it was beautiful to watch! Try to eat a different color fruit and vegetable every day of the week - you will nourish your body and enjoy the view along the way. 


  • Olive oil
  • 2-3 Tbsp. garlic, chopped
  • 2 sweet onions, chopped
  • 1 leek, chopped
  • 1 bunch celery, chopped
  • 2 yellow squash, chopped
  • 1 bunch white asparagus, chopped
  • 2 heads purple cauliflower, chopped 
  • 2 quarts organic, gluten-free chicken stock (or veggie broth)
  • Black pepper & fresh rosemary


  1. Chop all of your veggies! You can use a food processor to save time if you want - roughly chopped is fine since we will be blending this soup.
  2. Heat the olive oil over medium heat
  3. Saute the garlic, onion, and leek about 10 minutes until soft
  4. Add celery, squash, and asparagus and cook another 5 minutes
  5. Add the purple cauliflower and the chicken stock and bring to a boil
  6. When soup boils, cover the pot, turn heat down to low, and cook for 40 minutes
  7. Let soup cool for a few minutes and then puree with the immersion blender until smooth
  8. Serve with black pepper and fresh rosemary