Did somebody say purple/pink soup?

Ok, so when my adorable husband brought a lovely head of purple cabbage,  I knew exactly what I was going to do with it... make soup! :)

And it turned out yummy. Hope you enjoy :)

1 head of purple cauliflower

1 medium potato (peeled and cut into medium sized squares)

Salt and pepper to taste

Dash of curry

2 garlic cloves minced

½ an onion minced

½ cup coconut milk

2 cups veggie broth

¼ cup soy creamer

1 tbsp earth balance butter

handful of shitake mushrooms and a few spinach leaves 

Remove the leaves and thick core from the cauliflower, then break cauliflower into small or medium pieces. Also Peel and cut the potato into medium chunks.

On a deep soup pan, mix the butter, garlic, onion, salt, pepper and curry powder. Heat until the onions are nice and transparent, then add the cauliflower and the potato. Heat for about 5 minutes and then add the vegetable  broth and cover. 

Allow everything to come to a boil for about ten minutes, and then add the creamer and milk. Cover once more and bring heat down to simmer for another ten to fifteen minutes (or until veggies are nice and soft)

Add all ingredients to a blender and blend until creamy and smooth. Then return to pan for another five to ten minutes and then serve.

I decided to also add some shitake mushrooms, so I heated them on a separate pan and then added them to the soup once they were well cooked. (It was a great idea!)

Ok, enjoy the purple/pink soup ya'll :)