Did you know that many everyday vegetables have purple counterparts? Cauliflower, carrots, onions, yams, potatoes, and cabbage are all available in the purple variety and contain their own unique set of phytonutrients that are good for the brain and for fighting certain kinds of cancers.
2. Place cauliflower, sweet potato, carrots, onion, and garlic in an 8-quart stock pot. Add the low-sodium broth.*
3. Bring the broth and vegetables to a boil and reduce heat to medium. Simmer until potatoes and carrots are soft, approximately 10–20 minutes. Once potatoes and carrots are soft, remove from heat and allow to cool completely to room temperature.
4. Pour the cooled mixture into a high-powered blender and puree until smooth and creamy. If you have an immersion blender, you can blend it right in the pot!
5. Pour the soup back into the original pot and add salt, pepper, and cloves.
6. Swirl in cream and reheat to serve.
7. Serve hot with chopped thyme leaves or a swirl of olive oil.
*Pro tip: For a lower-sodium version, use water instead of broth.
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