Nick and I are still using up our last batch of CSA goodies from last week. (well, we have a TON of potatoes, sweet potatoes, garlic and onions, but they all stay good for quite some time, thankfully!) We had quite a bit of cauliflower, so we scoured the internet for some ideas of how to make it into a tasty soup. This one turned out really well. It could just as easily be bland, but it’s pretty easy to kick it up a notch with additional seasonings.
Sweet Potato and Roasted Cauliflower Soup (adapted from manifest vegan)
1 large head of cauliflower, cut into bite size pieces
3 medium sweet potatoes, cut into 1-inch pieces
1 yellow onion, diced
2 cloves garlic, sliced
7 cups of water + 1 T Better than Bouillon No Chicken Stock
Vindaloo seasoning (garam masala would also work)
Salt & pepper
Curry powder, for sprinkling
What to do:
Preheat oven to 400. Place cauliflower on a baking sheet and drizzle with olive oil and sprinkle with Vindaloo seasoning (or garam masala, if using). Roast for about 25 minutes, or until just golden, but not too soft.
In a large stockpot, heat 1 T of olive oil over medium heat. When the oil is hot, saute the onion until translucent. Add the sweet potato and stir to combine.
Add the water, Better than Bouillon, and garlic and bring to a boil. Cook until the sweet potatoes are fork tender. Once tender, add in the roasted cauliflower and stir to combine.
Using an immersion blender, blend until your desired smoothness. Salt and pepper to taste. Ladle into bowls and sprinkle with curry powder, if desired. Enjoy with crusty bread and/or crackers.
This soup makes about 6 servings. It also reheats quite well. It’s great on a cool, autumn day! Enjoy!