Sweet Potato and Cauliflower Soup

Good morning lovely people, I hope you’re all well 🙂

Today I’m going to share with you my new favourite soup – I know I say this a lot but this soup is SO SO GOOD!! It feels rich and creamy and tastes absolutely delicious but it’s loaded with nutrients and filled with goodness!

I made this for the very first time last month, for my mother’s birthday and the whole family loved it! It’s a really nice soup to make if you’re hosting a Christmas or New Year lunch or dinner at home; you could make it in advance and just warm up before serving.

On to the recipe (before I blab on for days)

INGREDIENTS:

1 head cauliflower

1 head garlic cloves

2 tablespoons olive oil

1 large sweet potato

2 small onions

1 teaspoon turmeric powder

1 teaspoon smoked paprika

1 Kallo french onion stock cube

2 heaped tablespoons nutritional yeast

1 Alpro Cuisine Rice cream

METHOD:

Start by roasting your cauliflower and garlic. You could do this up to 3 days before you actually make the soup and keep your roasted cauliflower and garlic in the fridge. Simply cut up your cauliflower into florets and add some olive oil and salt and pepper. On the same sheet tray, add your head of garlic to a small piece of foil, slice off the top and drizzle with olive oil. Roast in a 180 Celsius oven for approximately 30 minutes until golden brown.

Once your cauliflower and garlic are roasted, you can start your soup. Start by heating up a tablespoon of olive oil in a large pot, add your onion and spices and cook until onion is translucent (2 minutes or so).

Now, chop your sweet potato into small chunks and add to your pot together with the water, stock cube and roasted cauliflower and garlic. Since the garlic is roasted, you won’t get a pungent garlic taste or after taste. Cook together until potato is fork tender – about 20 minutes.

Finally, add your last two ingredients – nutritional yeast and cream. Cook together for an additional 3-5 minutes. Use an immersion blender and blend until smooth. If you are going to make your soup ahead of time, add your cream before serving.

Note: this soup is really thick and creamy. If you prefer and looser consistency, feel free to add more water.

You could serve the soup as is, add an extra touch of cream to each plate at the very end or alternatively, add a little crunch like I did. I added some pan roasted pumpkin seeds on top for added texture, crunch, flavor and added nutrients.

I hope you’re enjoyed reading this and will try this one out! It’s really delicious and quite easy to make.

That’s it from me for today – make sure you ‘follow’ the blog to receive an email every time I post :~)

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Thank you for taking the time to be here and read this ❤

Until my next post, be well xXx

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