Purple Passion Soup! Cauliflower And Potato Soup - cooking recipe

Ingredients

1 tablespoon olive oil
1 red onion, diced
12 garlic cloves (I used a mix of fresh and roasted)
1 lb purple potatoes, scrubbed and rough chopped
1 head purple cauliflower, rough chopped saving a couple floweretes for garnish
8 cups vegetable broth
1 teaspoon pink peppercorns, smashed
dried red pepper flakes, generous pinch
fresh cracked pepper
salt
20 ounces cream cheese with garlic and herbs (Kraft Philadelphia Cooking Creme Italian cheese and herbs)
14 1/2 ounces red beets (for vibrant color and nutrients)

Preparation

In a large pot over medium high heat add oil when hot saute the onions and garlic for 3-5 minutes till translucent.
Toss in the potatoes, and cauliflower. Be sure to reserve some cauliflower for garnish. Pour the stock in bring to a boil reduce flame to a simmer. Season with peppercorns, salt, pepper flakes.
Cook soup till vegetables are tender minute 30 minutes.
Puree in a blender or with an immersion blender till smooth and creamy.
Simmer for 15 minutes.
Stir in the creme and simmer meanwhile steam the garnish till tender.
Puree the beets and juice from can in a blender and stir into the soup cook a couple minutes to desired consistency.
Pour into bowls and garnish with flowerets.
You can also top with shredded cheese or swirl some of the creme cheese for a nice presentation.