Ingredients

1 large head purple cauliflower, de-cored and broken into chunks
1 medium red onion, de-skinned, topped and bottom removed, and cut into quarters
2-3 garlic cloves, leave skins on but cut the flat bottom off for easy removal later
2 tbsp olive oil
1/2 tsp pink salt (use any salt if you don’t have this)
1/2 tsp ground pink peppercorns (use any pepper if you don’t have this)
1-2 tsp dried thyme (use less if home-dried, more if store bought)

4-5 cups broth of choice, less or more for desired soup thickness (I prefer homemade chicken broth, but store-bought broth or broth prepared using bouillon of your prefered flavour works perfectly)

Method

1. Preheat oven to 425°F.
2. Toss cauliflower chunks in oil, salt, pepper and thyme. Place on a lined baking sheet with onion quarters and garlic cloves. Bake for 30-35 minutes, mixing the onions and cauliflower together halfway through the cooking time.
3. Squeeze garlic out of the skins.
4. Blend everything together until desired smoothness – with an immersion blender, you can add the roasted veggies and broth to a medium-sized pot and blend everything together in the pot before heating it up to eat; in a large blender you can blend everything together; in a small blender (like a magicbullet or nutribullet) blend everything in batches, dividing the broth and veggies between each batch.
5. Season to taste.
6. To serve: heat in a pot on the stove until bubbling. If you want to get the pink swirl on top, remove a small amount of soup, squeeze a lemon into it, and stir until it becomes pink. Ladle the purple soup into a serving bowl and then spoon the pink soup over to create patterns.
   To store: place in airtight containers and store in the fridge for up to 4 days, or in the freezer for 2-3 months.

Notes:

1. You can also create a blue topping by mixing a bit of baking soda a small amount of soup, but it is not a great flavour having baking soda as an add in.
2. This recipe is really great topped with some shaved parmesan or asiago and croutons (I use gluten free bread, cut it up into squares, toss it in some olive oil and seasoning, and toast it in the oven after the veggies come out for a few minutes until golden).
3. You can always use regular white cauliflower for this recipe, or even orange cauliflower, I just really love the colour, flavour, and magical colour-changing ability that purple cauliflower has!