Purple Soup – A Deliciously Colourful Culinary Adventure

Do you fancy something fun and exciting but still warm and comforting? Then look no further than our delicious Purple Soup recipe!

This modern take on an old classic incorporates ingredients not typically found in traditional soups. We have blended, among other things, purple vegetables, spices and herbs to create a uniquely colourful and flavourful soup that is sure to tantalise the taste buds!

Have you ever heard of purple cauliflower? This incredible vegetable adds a beautiful hue to the soup and, when cooked, gives it a silky smooth texture that is further enriched by the nutty flavour provided by the tahini and crunchy almonds. The earthy, sweet flavour of carrots combined with the zesty zing of lemon is sure to delight, and the ginger and black pepper spices add an unexpected kick of flavour.

Is it possible for soup to be light and refreshing? The answer is yes! Our Purple Soup keeps things light yet still flavorful. The light, warm broth bathes all of the wonderful ingredients, turning simple vegetable pieces into a colourful palette of flavours and textures.

Although highly original, this Purple Soup recipe draws a lot of inspiration from global traditional soup recipes. From the warm spiciness of Indian Masala Soup, to the creamy texture of American Corn and Potato Soup, Purple Soup will be sure to evoke moments of joy when served.

We hope that you decide to try this excitingly purple recipe. The burst of colours and flavours will surely leave you satisfied and on your way to more creative culinary explorations!


– 2 cups purple cauliflower, small florets
– 2 cups baby carrots
– 1 tablespoon tahini
– 2 tablespoons olive oil
– 1 teaspoon black pepper
– 2 tablespoons ginger, chopped
– 4 cloves garlic, minced
– 2 tablespoons almonds
– ½ teaspoon sea salt
– 2 tablespoons fresh lemon juice
– 4 cups vegetable broth


1. Preheat the oven to 375F.
2. On a baking sheet, spread out the cauliflower florets and carrots for roasting. Drizzle with olive oil, season with sea salt and pepper, and bake in the preheated oven for ~30 minutes.
3. In a large pot, heat the tahini on medium heat. Add the minced garlic and ginger and sauté until golden.
4. Add the roasted vegetables to the pot and stir to combine. Pour in the vegetable broth and bring the mixture to a boil.
5. Reduce the heat to low, cover with a lid and simmer for 15 minutes.
6. Add the fresh lemon juice.
7. Serve the soup warm and garnished with almonds. Enjoy!