Friday, October 26, 2012

Sweet Potato Cauliflower Soup

Got the recipe over here at Milo & Me, a great new site I stumbled upon with some really fabulous looking recipes.  I can't wait to try more of them, if they're all as amazing as this soup was, I'm in for a major treat!  (Also, her pictures of the soup are superb!  I'm actually embarrassed to even have this picture up -- but this picture was taken while my wonderful Nikon was still in the shop and so I had to use just my little point and shoot....and there's only so much a point and shoot can do.)

Served this with the Pumpkin Apple Harvest Rice - such a great combo.

Sweet Potato Cauliflower Soup
Serves 6-8
  • 1 large head of cauliflower 
  • olive oil
  • 2 t Garam Masala (opt, but highly recommended)
  • 4 c (3 large) sweet potatoes, peeled and diced into 1 in. cubes
  • 1 yellow onion, diced
  • 5 cloves garlic, minced
  • 7 c vegetable broth
  • 1/4 t cayenne pepper (optional if you want a little kick)
  • Salt and pepper to taste
-- Cut cauliflower up in smaller pieces and place on a large baking sheet (lined with foil for easy clean up).  Drizzle with some olive oil and sprinkle with Garam Masala if using (cumin would work well, too).  Roast for 30 minutes at 400.
-- In a large pot or dutch oven, saute the onion and garlic.  Add in the sweet potatoes and cook for about 5-7 minutes.
-- Add in the broth, bring to a boil, reduce heat, cover and then simmer for about 20 minutes until the sweet potatoes are tender.
-- Add in the cauliflower, and carefully puree until smooth (in a blender or with a hand blender)
-- Season to taste and enjoy!

You could serve this over brown rice as the original recipe suggests, OR, you could fill your bowl with kale before you ladle the soup in.  You should always Eat More Kale.

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