In the Kitchen: Puree of Purple

puree of purple

(WTNH)– Cookbook Author & Founder of Intersection Coaching Ali Rakowski shows us how to make Puree of Purple from her recently published book “Bowls of Love: Paleo Soups for the Seasons.”

Rakowski discusses her book and the launch of her business Intersection Coaching. The cookbook writing process included running a successful Kickstarter campaign back in May to raise initial funds for the book. The concept behind the book are the Paleo diet, how clean eating has affected her life and the concept behind the bowls.

Rakowski started Intersection Coaching in 2014 and is based in Stamford, Connecticut. Whether in the kitchen or office, she uses her passions for people and numbers to build creative and holistic solutions for her clients. She believes that all successful personal and business ventures should combine a structured, strategic foundation with a strong emphasis on personal connection and nourishment.

For more information, go to http://www.intersectioncoaching.com.

Here is the recipe from Rakowski’s book:

Ingredients :
1 Tbsp. olive oil
1 Tbsp. garlic, chopped
1 sweet onion, chopped
1 leek (whites only), sliced
2 stalks celery, chopped
1 yellow squash, chopped
1 bunch purple (or white) asparagus,
chopped
1 head purple cauliflower, chopped
4 cups vegetable or chicken stock
Cracked black pepper (optional)
Fresh rosemary (optional)
purée of purple
For sarah bowling

Instructions:
1 / Heat oil over medium heat.
2 / Sauté the garlic, onion, and leek about
10 minutes until soft.
3 / Add the celery, squash, and asparagus,
and cook another 5 minutes.
4 / Add the cauliflower and stock, and bring to a boil.
5 / Simmer covered over medium-low heat for
40 minutes or until veggies are soft.
6 / Let the soup cool for a few minutes
and then purée until smooth.
7 / Serve with black cracked pepper
and fresh rosemary.

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