Cauliflower Sweet Potato Soup

Cauliflower Sweet Potato Soup

The arrival of October means changing leaves, cooler temperatures, and all things cozy (it’s been 90 degrees in LA but I’m absolutely pretending it’s autumn!). It’s also the kick-off to soup season! I love soup and some of my favorites include Cauliflower Leek and Tomato Fennel.

I was recently in Providence for a wedding and I had the most incredible vegan ravioli at a restaurant. The sauce covering the ravioli reminded me of a fall soup and I instantly knew that was next on my list of things to create.

Sweet potato might be one of my favorite foods. Ever. I have never turned one down and I love when they show up in my CSA. Sweet potatoes are an incredible source of Vitamin A which supports eye and skin health. Vitamin A can also help boost your immune system - an important consideration as we leave summer weather behind and cooler temperatures and shorter days take over.

Sweet potatoes are delicious in so many preparations: baked and topped with veggies & cashew cheese, roasted as a side dish, cut into strips and baked as fries, or blended into a creamy soup. They are easy to find year-round and if you store them in a cool place, they will last quite a while!

Pumpkin gets all of the attention these days, but perhaps you’d like a break from pumpkin and still want something warming (and orange!) to feed your soul. Let’s get cooking! This soup can be ready in about an hour and can be made ahead for easy weeknight meals. Toss some in your freezer and you’re prepared for those unexpectedly long work days when you don’t have an ounce of energy for cooking when you get home.

 

Cauliflower Sweet Potato Soup
Serves 4

Ingredients

1 head of cauliflower, cut into small florets
1 sweet potato, diced
1 onion, diced
1 zucchini, peeled and diced
2 cloves garlic, peeled
3 TBSP olive or coconut oil
1 tsp salt
3/4 tsp pepper
1 quart vegetable stock
2 cups non-dairy milk (I used almond)
Parsley or scallions, thinly sliced (optional)

 

Directions

Preheat oven to 375 degrees.

Toss veggies, oil, salt, and pepper in a large bowl, ensuring that all pieces are coated with oil and seasoning. Spread veggies out in a single layer on a large roasting pan or cookie sheet. Roast at 375 degrees for 45-50 minutes, turning once about halfway through cooking time. Veggies should be slightly browned on the surface.

Place veggies in a large stockpot. Add vegetable stock and bring to a boil. Reduce heat and simmer for 10-15 minutes. Add almond milk. Using an immersion blender (or regular blender with top vented), blend mixture until smooth. Ladle into bowls and garnish with thinly sliced green onions and/or fresh parsley (optional).

 

Kid-Approved Crockpot Applesauce

Kid-Approved Crockpot Applesauce