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Feel the Heat of Our Purple Cauliflower Passion Soup and Ménage à Trois Lavish Merlot Pairing
Besides you and your significant other, the most beautiful couple in the room will be this Purple Cauliflower Passion Soup paired with our Ménage à Trois Lavish Merlot. Not just for the way they dress a table, captivating your discerning eye and palate, but because of the way they make you feel — inside and out.
Warm, satisfying, and easy on the eyes, this pairing epitomizes the perfect match. Ménage à Trois Lavish Merlot will woo you with ripe blueberries and juicy black plums that flirt endlessly with dark cocoa, while the thrill of vanilla and our smooth, chocolaty finish complements the equally smooth but savory taste of our Purple Passion Soup. It’s lavish in every sense of the word.
Come in from the cold with this vibrantly bold and lustful pairing: Purple Cauliflower Passion Soup and Ménage à Trois Lavish.
Cooking time: 45 minutes — Servings: 4-5 bowls
Ingredients:
· Coconut Oil for drizzling in the pan
· 4-5 cups medium-sized purple cauliflower florets
· 2 heaping cups purple potatoes, peeled and chopped
· 1 cup Ménage à Trois Lavish
· 1 medium onion, peeled and chopped
· ⅓ cup fennel bulb, sliced
· 4-6 garlic cloves, peeled and roughly chopped
· 2 large carrots, peeled and chopped (purple or orange)
· Salt and pepper, to taste
· 48 ounces low-sodium chicken or vegetable broth (more may be needed)
Instructions
1. Preheat oven to 400 F.
2. Place cauliflower florets and potatoes on a large baking sheet.
3. Drizzle with oil and a sprinkle of salt and pepper. Toss to coat.
4. Place on the bottom rack of the oven for 30 minutes, flipping veggies midway through baking, until veggies start to caramelize and are slightly tender.
5. To make the soup base, drizzle a little oil into a large pot and place on the stove over medium-high heat.
6. Add onion and sauté for 1-2 minutes. Stir in fennel, garlic, and carrots.
7. Add Ménage à Trois Lavish Merlot, and let the vegetables reduce until fragrant and slightly wilted.
8. Add roasted cauliflower and sweet potatoes to the pot.
9. Pour in enough broth to generously cover all the veggies, about 6-8 cups.
10. Bring soup to a boil, cover and reduce heat to medium-low.
11. Let simmer until large vegetables are tender and can be easily pierced with a fork, about 10-15 minutes.
12. Season broth with salt and pepper, to taste.
13. Use a blender and blend until creamy. Add additional broth to thin, if needed. Add seasoning.
14. Serve soup warm. Optional: Top with homemade croutons (bread cubes pan-fried with a little butter), quality olive oil, yogurt, coconut cream, or sprigs of fennel.
