Thursday, September 20, 2012

Sweet Potato Cauliflower Soup

Fall is in the air and YES I am so ready for it. This summer has been hard on me. Some people love and I mean love that hot weather. I am not one of them. Autumn officially starts this weekend and I am looking forward to the colors of fall, the changing of the leaves and the crisp night air. The only thing I don't like about fall and winter are the much shorter days. But we can't have it all.

This time of the year makes me think more again about those comfort foods, like soups and casseroles. With that said I thought I would share a soup recipe with you all. It is absolutely yummy. Enjoy!!

Sweet Potato Cauliflower Soup
  • 1 large head cauliflower (the one I used was at least 7″ in diameter
  • 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
First, 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. There’s no need to flip ‘em. Just 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 (abt 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.

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