I made this for my parents, brother, and husband this past weekend, and they all loved it! It’s simple, it’s healthy, it’s full of flavor. But I can’t really claim that it’s very hearty. They all thought it would need to be served with meat to serve as a main course.
Oh, I forgot. The Little Guy loved it, too.
Try it yourself!
I found this recipe on the blog Manifest Vegan. Awesome name, right? I’m not even vegan, and I want to try so many of the recipes I found there. I didn’t have garam masala, so instead I seasoned my cauliflower with ground cumin and cinnamon before roasting it.
Sweet Potato Cauliflower Soup
makes 6-8 servings
1 large head cauliflower (about 7″ across), chopped into 1″ pieces
few dashes garam masala (or ground cumin and cinnamon)
drizzle olive oil
3 medium to large sweet potatoes, chopped into bite-sized pieces (I peeled 2 and left the peel on 1)
1 large yellow onion, diced
2 cloves garlic, minced
7 cups vegetable broth (or water or chicken broth)
Preheat oven to 400. Place cauliflower in large baking dish, sprinkle with spices and drizzle with olive oil; shake or stir to coat evenly. Roast until golden brown and tender (not mushy), about 25-35 minutes.
In a large stockpot, bring remaining ingredients to a boil. Reduce heat; simmer until sweet potatoes are tender. Add in cooked cauliflower and stir to combine.
Using a food processor or blender, pulse half the soup mixture until smooth. Pour back into stockpot and stir. Salt and pepper to taste.
P.S. I also made Smoky Chipotle Chicken Chili. As usual, a crowd pleaser…