Move over green eggs and ham, purple soup is here to stay!  Your kids will love this bright purple soup that is not only easy to make but very healthy, as well as low fat.   They will be eating their veggies and giggling the entire time.

and what do you possibly think this “purple” soup could be??

You may be starting to think we eat a little too much of cauliflower soup around here;  I know someone else is thinking that!  I saw this purple cauliflower in the store and I knew I had to give it a whirl.  The color was just too good to pass it by.  If I had kids I am sure they would have loved it just because it was “purple”.

This soup is so easy to make, you can have dinner on the table in under 30 minutes.  It is equally as delicious.  I like to serve it with a simple salad, which I tossed with a new dressing that was fantastic (recipe below) and a hunk of crusty bread!

Recipe: Purple Cauliflower Soup
* adapted from Simply Recipes

Bring 1 quart of water to a rolling boil in a medium-sized pot. Add 2 teaspoons of salt to the water.  Add the cauliflower, shallots, and garlic, and cook until cooked through, about 20 minutes. Use a slotted spoon to remove florets, shallots and garlic to a bowl. Reserve cooking water.

Working in batches, fill a blender half-way with cooked cauliflower, add enough cooking water to the blender bowl so that it comes up a quarter of the way.  Purée until smooth. You want the consistency to be that of soup, so if you need to add more water, do so. For each blender batch, add salt and butter to taste (about 1/2 teaspoon of salt, and about a tablespoon or more of butter for each blender batch). Since you are using only lightly salted cooking water for a base, not stock, you will need to salt this more than you would otherwise.

Serve immediately into bowls. Add a pat of butter, let melt slightly and serve.

Eat.

Serves 4.

White Balsamic & Herb Dressing
*from Donna Hay magazine – no measurements, I did it by taste.

Place olive oil, white balsamic vinegar, chopped flat leaf parsley, crushed garlic, caster sugar, sea salt and cracked black pepper in a non-metallic blowl and stir to combine.