get ready for cozy: cauliflower & sweet potato soup

Today is the first day of the Vegan MoFo. Are you as excited as me? The first recipe I am sharing this month is a Cauliflower & Sweet Potato Soup, my favorite recipe from a recent cooking class focused on the humble and underrated cauliflower. The main ingredient of the soup is cauliflower, but it’s paired with sweet potatoes and lots of roasted onions and garlic for a nice layering of flavor.

Generally white foods are not too healthy (think white sugar, white bread) but cauliflower is actually quite powerful nutritionally. It’s crazy high in vitamin B5, B6, C, K, and folate, and it’s host to trace minerals like manganese and molybdenum (which is easier written than said aloud in class!). It’s great for aiding in the daily detoxification processes of our bodies, and cauliflower contains high amounts of glucosinolates, which aid in cancer prevention. All good stuff from this wholesome and versatile vegetable!

lots of cauliflower

Cauliflower & Sweet Potato Soup

4 cups chopped cauliflower
2 cups chopped, peeled sweet potatoes
¼ cup olive oil or coconut oil
1 cup roughly chopped onions
4-6 cloves roughly chopped garlic
2-3 cups vegetable broth
1 Tablespoon each dried sage, dried basil, and dried rosemary
½ -1 cup coconut milk
salt and pepper to taste

  1. In a large stockpot boil 6 cups water to a boil. Boil cauliflower and sweet potatoes until very soft, about 10-15 minutes. Drain and set aside.
  2. Meanwhile, in another stockpot, warm oil over medium low heat. Add onions and garlic and stir to coat. Cook until very brown, stirring occasionally, about 15 minutes.
  3. Add cooked cauliflower, sweet potatoes, onion mixture, and two cups broth to food processor and blend. Add herbs and coconut milk and continue blending until desired texture is reached. Add salt and pepper to taste, and add more broth or coconut milk as needed.
  4. Divide evenly between four bowls and garnish with a dollop of coconut milk. Enjoy!

Notes: This soup is a filling meal as is, but I liked it dressed up with some cooked grains (brown rice & quinoa), grilled veggies, and some mung beans for some added protein. You could also serve this as a creamy sauce for noodles.

Yield: approximately 6 cups soup, or four servings

creamy soups are not entirely photogenic, unfortunately.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s