Creamy Cauliflower Sweet Potato Soup
What is autumn without warm comforting soup and fresh bread?… Yum! that’s what it is. Here’s an experimental vegan soup we made using just the food we had on hand. It turned out to be delicious.
This is a blended soup, which requires an immersion (hand) blender. You could blend it using a blender, but prepare for a hot mess, literally. Hand blenders are the way to go for this, trust us. Or just leave the soup chunky if you prefer (add more water and spices to increase the broth if you opt for this method).
INGREDIENTS:
1-2 small sweet potatoes
1 tbsp vegan butter
1 small onion
1 small carrot
1 stalk celery
1/2 a red pepper
salt + pepper to taste
2 cloves of garlic
1 tsp thyme
1 tsp cinnamon
1/2 tsp cumin
1 vegetable bouillon cube
1/2 head of cauliflower
3 + 1/2 cups water (give or take)
Optional Garnish:
chili oil, green onions, parsley
METHOD:
1 - Peel, chop and parboil the sweet potato for approx 15-20 minutes, while prepping other ingredients for soup. Drain and set aside.
2 - Dice the onion, carrot, celery, red pepper and peel the garlic. Preheat soup pot on low-medium heat, once pot is warm, add vegan butter to melt. Add diced onion, carrot, celery, red pepper, and a sprinkle of salt + pepper to the pot. Sauté with lid on until soft (approx 10 minutes).
3 - Add garlic, thyme, cinnamon, cumin and sauté until garlic becomes fragrant (approx. 2-3 minutes).
4 - Add veg bullion cube and 3 + 1/2 cups water to pot. Since this soup will be blended, you don’t want to add too much water, so the consistency comes out smooth and creamy.
5 - Clean the cauliflower and break apart into small pieces. Add sweet potato and cauliflower to soup pot. Bring to a boil for 5 minutes with the lid on.
6 - Reduce heat to a simmer and cook until cauliflower and sweet potato are soft (use a fork to see if they mash) approx 15-20 minutes. Remove from heat and let settle a few minutes. Using an Immersion blender, thoroughly blend soup in pot until smooth.
7 - Serve with optional garnishes (chili oil, green onion, parsley) and fresh sliced bread. Enjoy!
Makes: 4 servings
Prep time: 20 minutes
Cook time: 40 minutes
Store leftovers: fridge - Airtight container or wrapped to seal
Lasts: 4 - 6 days in fridge
