Monday, April 7, 2014

Sweet Potato Cauliflower Soup

From: Allyson Kramer

  • 1 large head cauliflower
  • olive oil for drizzling
  • Few dashes garam masala (optional)
  • 3 medium to large sized peeled sweet potatoes, cut into 1″ pieces
  • 1 sweet onion, diced
  • 2 cloves garlic
  • 7 cups filtered water
Preheat your oven to 400 °F and cut up your cauliflower into bite sized pieces. Sprinkle cauliflower lightly with garam masala. Place cauliflower onto ungreased cookie sheet and lightly drizzle with olive oil. Place in oven and let roast until golden brown on the tops and tender, but not mushy, about 20-30 minutes. Remove from oven and let cool while you cook the rest of the soup.

In large stockpot, bring sweet potato, onion, garlic and water to a boil. Salt (about 3/4 tsp) and stir. Reduce heat and allow to remain at a constant simmer until sweet potatoes are tender. Add in cooked cauliflower and divide soup into 2 parts.

Let soup cool and then blend one part soup in blender until very smooth. Combine with second part soup and stir. Salt to taste and warm up over stovetop if needed.

Thumbs up! What a yummy blend of flavors! I absolutely loved this soup. I found the ingredient of garam masala on the spice aisle at Walmart. McCormick makes one, so I do recommend you either buy this or make your own (you can Google how to do that). It's a great spice that really heightened the flavor of this soup. This is going to be one that is added to my rotation!

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