Sweet Potato And Cauliflower Soup Recipes

CURRIED CAULIFLOWER-SWEET POTATO SOUP

Steps:

• Melt butter in a large pot over medium heat. Add onion, garlic, salt, and pepper; saute until onions are nicely browned, 5 to 7 minutes. Stir in curry powder, cumin, and cinnamon. Increase heat to medium-high, add water and chicken broth, and bring to a boil. Add sweet potatoes and cauliflower, reduce heat, and simmer until vegetables are tender, 25 to 30 minutes.
• Puree soup with an immersion blender until nice and smooth, adding more water if too thick for your liking. Cook until heated through, 3 to 5 minutes.

SWEET POTATO CAULIFLOWER SOUP

Steps:

• Preheat oven to 400 degrees F. Take 1 cup of the cauliflower and spread onto a baking sheet. Drizzle the 1 tsp of olive oil (if using) and a sprinkle of salt over the cauliflower and mix well. Spread the cauliflower out into one even layer and bake for 20 minutes. Shake the pan to toss the cauliflower around and bake another 5-10 minutes until the edges start to turn brown.
• In the meantime, in a soup pot over medium heat, sauté the diced onion in 1/4 cup vegetable broth until translucent - about 7-8 minutes. Add more vegetable broth as needed so the onions don't stick.
• Add the garlic, sage, paprika, and turmeric, and sauté 1 minute.
• Add the chopped sweet potato, cauliflower, and remaining vegetable broth. Bring to a boil, then turn down heat to med-low and simmer for 20 minutes until the vegetable are fork tender.
• Using an immersion blender, purée the soup until smooth and creamy. (Alternately, you can carefully transfer the soup to a blender to purée.) Add the coconut milk and stir well. Taste and adjust seasonings, adding salt and pepper, if necessary. If you like a thinner soup, add a bit more vegetable broth or water.
• Serve in individual bowls garnished with a few roasted cauliflower florets.

SWEET CAULIFLOWER POTATO SOUP

Steps:

• Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper.
• Combine coriander, cumin, cinnamon, turmeric, salt and pepper in a large bowl. Add the cauliflower to the spices along with 1 tablespoon oil and toss to combine. Transfer the cauliflower to the prepared baking sheet and roast until the edges are browned, 15 to 20 minutes. Set aside.
• Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onions and carrots and cook until the onions soften, about 3 to 4 minutes. Add the garlic and ginger and cook until fragrant, about 1 more minute.
• Stir in diced tomato tomatoes, vegetable broth and sweet potatoes. Cover and bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the vegetables are tender, about 35 to 40 minutes.
• Stir in coconut milk and the roasted cauliflower. Blend with an immersion blender until smooth and consistent.
• Serve warm with roasted chickpeas, if desired.

SWEET POTATO AND CAULIFLOWER SOUP

Steps:

• Prep all the vegetables, reserving the 2 cups mini cauliflower florets.
• Heat the olive oil in a large saucepan. Cook the garlic, onion and carrot over medium heat until the onion is translucent, about 8 minutes.
• Add the sweet potatoes and the large cauliflower chunks, along with the stock, 3 large pinches of sea salt and the bay leaf.
• Bring to a boil, cover, and lower the heat. Simmer for 30 minutes.
• Discard the bay leaf. Add the chopped thyme and remove the pan from the heat.
• Puree with mixture in a vertical blender until it's smooth.
• Adjust the seasoning and add the reserved cauliflower florets.
• Return to the soup to medium-low heat and cook until the florets are tender, about an additional 10 minutes.
• Garnish with chopped parsley or cilantro before serving.

VEGAN SWEET POTATO-CAULIFLOWER SOUP

Steps:

• Bring a large pot of water to a boil and add carrots and sweet potato. Reduce heat to low and let simmer until semi-tender, about 5 minutes. Add cauliflower, celery, garlic, and turmeric; stir well. Simmer, stirring every few minutes, until cauliflower is fork-tender but not mushy, about 15 minutes.
• Meanwhile, heat olive oil in a frying pan over medium heat. Add onion, season with salt, and stir until golden, 5 to 7 minutes.
• Stir sauteed onion, coconut cream, and dill into the soup. Season with salt and pepper. Remove from heat and pour mixture into a large bowl. Let cool slightly, 5 to 10 minutes. Stir in lemon juice. Taste and adjust lemon juice, salt, and pepper to taste.
• Use an immersion blender to blend until smooth. Enjoy hot or refrigerate and serve cool.

CAULIFLOWER SOUP W/ ZUCCHINI & SWEET POTATO

Steps:

• Heat the olive oil in a pot, add the onions and crushed garlic. Stir fry for 5 minutes, then add salt, pepper, and cumin, plus the chopped cauliflower and cubed sweet potato. Cover with water and add bullion (may be a little more or less than 4 cups, but make sure the vegetables are just covered). Bring to a boil and then turn the heat down for 20 minutes. Puree half in the blender with the raw zucchini (I put it in the food processor but you can probably just blend it if it's pre-chopped) and add back in to the soup. Add more spices to taste.

CAULIFLOWER & SWEET POTATO CURRY SOUP

Steps:

• In a large saucepan sprayed with vegetable spray, heat the oil.
• Sauté the garlic and onion until softened, about 5 minutes.
• Add the curry powder, cinnamon, salt, pepper, cauliflower, stock, sweet potatoesand honey and bring to a boil.
• Cover, reduce the heat and simmer for 25minutes or until the potatoes are tender.
• Transfer to a food processor or blender and purée until creamy and smooth.
• Return to the saucepan and thin with more stock ifdesired.
• Ladle into bowls. Garnish with a dollop of sour cream and cilantro.