Sweet Potato and Cauliflower Soup
This nutrient-rich cauliflower soup is perfect for fall. Experiment with roasted vegetables or using a slow cooker. It keeps refrigerated for days.
- Serves: 6 persons
- 1small head cauliflower (cut into 2-inch chunks)
- 2medium sweet potatoes (peeled and cut into 1-inch chunks)
- 2garlic cloves (chopped fine)
- 1large sweet onion ( chopped )
- 1large carrot (chopped)
- 2tablespoons olive oil
- 2quarts vegetable stock (or water)
- Sea salt (to taste)
- 1bay leaf
- 1tablespoon thyme (fresh, chopped)
- Garnish: chopped parsley or cilantro
Step 1Prep all the vegetables, reserving the 2 cups mini cauliflower florets.
Step 2Heat the olive oil in a large saucepan. Cook the garlic, onion and carrot over medium heat until the onion is translucent, about 8 minutes.
Step 3Add the sweet potatoes and the large cauliflower chunks, along with the stock, 3 large pinches of sea salt and the bay leaf.
Step 4Bring to a boil, cover, and lower the heat. Simmer for 30 minutes.
Step 5Discard the bay leaf. Add the chopped thyme and remove the pan from the heat.
Step 6Puree with mixture in a vertical blender until it's smooth.
Step 7Adjust the seasoning and add the reserved cauliflower florets.
Step 8Return to the soup to medium-low heat and cook until the florets are tender, about an additional 10 minutes.
Step 9Garnish with chopped parsley or cilantro before serving.