Side Pannel
Sweet Potato Cauliflower Soup
- Prep Time: 10 Minutes
- Cooking Time: 30 Minutes
- Serves: 10-12 Servings
Sweet Potato Cauliflower Soup
- Recipe Submitted by Foodie girl on 05/10/2014
Category: Cauliflower, Soups
Ingredients List
- 1 lg cauliflower
- 3 medium sweet potatoes, peeled and cubed
- 1 sweet onion, diced
- 2 cloves of garlic, diced
- 1 c carrots, peeled and diced
- 2 celery stalks, diced
- olive oil for drizzling
- 2 T butter
- 3½ c. water
- 3½ c. chicken stock
- salt and pepper to taste
Directions
1. Preheat the oven to 400 degrees. Chop the cauliflower from the stem and place on an ungreased cookie sheet, drizzle with olive oil. Roast the cauliflower for 25 minutes.
2. While the cauliflower is roasting, begin to prepare the soup. In a large stock pot, melt the butter. When the butter is melted add in the onion and garlic and sauté for 3-4 minutes until soft. Add in the celery and carrots and sauté for an additional 4-5 minutes until soft.
3. When the veggies are soft, add in the stock and water and turn up the heat to bring to a boil. Add in the cubed sweet potato. After it comes to a boil, turn the heat down to a simmer and let cook until the potatoes are soft, about 25-30 minutes.
4. When the cauliflower is done roasting, let cool until potatoes are ready.
5. After the potatoes are soft, add in the cauliflower and use an immersion blender (or puree in batches in a blender) and blend until the soup is the desired consistency. If it feels too thick (like mine did) add a ½ cup of water to thin slightly. Season to taste. (You will have to add a bunch of salt, but I don't measure, I just add to taste)
6. Garnish with some parsley if desired.
2. While the cauliflower is roasting, begin to prepare the soup. In a large stock pot, melt the butter. When the butter is melted add in the onion and garlic and sauté for 3-4 minutes until soft. Add in the celery and carrots and sauté for an additional 4-5 minutes until soft.
3. When the veggies are soft, add in the stock and water and turn up the heat to bring to a boil. Add in the cubed sweet potato. After it comes to a boil, turn the heat down to a simmer and let cook until the potatoes are soft, about 25-30 minutes.
4. When the cauliflower is done roasting, let cool until potatoes are ready.
5. After the potatoes are soft, add in the cauliflower and use an immersion blender (or puree in batches in a blender) and blend until the soup is the desired consistency. If it feels too thick (like mine did) add a ½ cup of water to thin slightly. Season to taste. (You will have to add a bunch of salt, but I don't measure, I just add to taste)
6. Garnish with some parsley if desired.
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