Cauliflower and sweet potatoes go together like peas and carrots. The roasted cauliflower results in a nuttiness that pairs paticularly well with the sweetness of cooked sweet potato. Add in fresh herbs like rosemary or sage (I went with sage for this one) and the result is a mouthful of savory and sweet flavors. For this soup, finish with coconut milk for a creamy finish and add hemp seeds for additional plant-based protein and richness. This is an easy recipe to make for the week and store in mason jars for lunch or dinner on the run.
Cauliflower & Sweet Potato Soup
Photo Credit: Veggie Inspired
Makes 4-6 servings
2 T. olive oil + additional 2 T.
1/2 tsp. sea salt + additional 1/2 tsp. sea salt
1 medium head cauliflower, chopped into florets
1 yellow onion, diced
2-3 cloved garlic, crushed
1/2 tsp. dried sage or rosemary (your choice)
1 tsp. fresh turmeric
1 large sweet potato, peeled and diced
32 ounces organic vegetable or chicken stock
1 cup organic coconut milk
1/4 cup hemp seeds
Preheat oven to 400 degrees. Line large baking sheet with parchment paper. In a medium mixing bowl toss the cauliflower florets with 2 T. olive oil and 1/2 tsp. sea salt. Spread evenly onto parchment lined baking sheet and bake until softened and slightly browned, approximately 20-25 minutes minutes.
While the cauliflower cooks, heat stock pot over medium heat, then add 2 T. olive oil in . Saute the diced onions until translucent, then add a few spoonfuls of the stock, sea salt and the garlic, sage, and turmeric powder. Add the diced sweet potato and the broth, bring to a simmer for approx. 20 minutes, until fork tender. When caulfiflower is finished roasting in oven, add that to the stock pot.
Carefully transfer the soup to a blender (or use immersion blender) and puree until smooth. Add the coconut milk and hemp seeds right before blending. Taste and adjust seasoning as desired. Serve with toasted pumpkin, sesame or additional hemp seeds and fresh herbs