Sweet Potato Cauliflower Soup
Chilly fall days call for comfort food. This creamy cauliflower soup is light, nourishing and delicious, perfect for the slow fall days.
- 2 Tbsp olive or coconut oil
- 1 onion
- 3 garlic cloves
- 2 carrots
- 1 tsp ground paprika
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp basil seasoning
- 1/2 tsp black pepper
- 2 large sweet potatoes
- 600 ml chicken or vegetable stock
- 200 ml coconut milk
- 3 tsp salt
- 1 cauliflower head
- 1
Start by cutting the vegetables in advance.
Dice the onion, chop garlic and carrots into small pieces.
Cut sweet potato into small cubes and cauliflower florets into small pieces.
- 2
Heat up oil in a large or medium pot.
Saute onion, garlic and carrots until onion becomes transparent.
Add the seasoning (black pepper, basil, paprika, garlic powder, oregano) and mix well.
- 3
Then add chicken stock and coconut milk along with sweet potatoes. Bring it to boil.
- 4
Add salt, cauliflower and continue boiling for about 15-20 minutes until both sweet potatoes and cauliflower florets are soft.
- 5
Transfer to a blender and blend until smooth. If your soup is too thick, add more water to reach your desired consistency.- 6
Transfer to plates and garnish with nuts and herbs of your choice.
- 2