Tuesday, April 2, 2019

Sweet Potato & Cauliflower Soup


The fun thing about soup is that there are an endless number of combinations, and inevitably you’ll hear about a new one that just sounds AMAZING.
My recipe for sweet potato & cauliflower soup came along after my friend, Emma, mentioned she had been given some by a friend over the Christmas holidays.
As the story goes, she was visiting a friend who was cooking up a batch and the soup had simply smelled TOO good, she needed to try it. Her friend lovingly scooped some into a yogurt container and put it in a bag for her to take home. Emma then put the soup, and her dog (Doug) into her car to head home. Along the way she hopped out of the car for just a minute to pick up some takeout for dinner.
Well… a dog left to it’s own devices will always find a way to make a mess. Doug TORE into the soup! It was on the dash, on the floor, on the seats, all over the dog (who was shaking away inside the car) it was a soup-catastrophe!
I feel a little bad because while she was telling me this (kind of funny) story, all I could think was “that’s horrible… but damn... that soup combo sounds AMAZING!”
I wasn’t about to ask for the recipe, so I resolved to just go home and use my soup knowledge to make my own batch.
Well hot damn! Move over chicken noodle, there’s a new kid in town and he is deeeelicious. So much so I’ve made a batch a month since the holidays and always have some on hand in my freezer for easy dinners and lunches!

Sweet Potato and Cauliflower Soup (makes 12 bowls)

Ingredients:

  • 2 large sweet potatoes, peeled & diced
  • 1 head cauliflower, diced
  • 2 large carrots, diced
  • 2 Tbsp fresh ginger, peeled & chopped
  • 4 cups vegetable broth
  • 3/4 cup apple juice
  • 1/2 cup cream
  • 1/2 tsp nutmeg
  • 1 tsp garlic powder
  • salt, pepper & chili pepper flakes to taste
  • *Optional - add honey for sweetness without thinning! I use about 1 tbsp, but it depends on how sweet the sweet potato is

Directions:

1) In a large soup pot, boil sweet potatoes in water until soft. Strain & remove from pot into large bowl.
2) In the same pot, add all remaining vegetables (cauliflower, carrots, ginger) with the soup broth. Cook over medium-high heat until veggies are soft. While this is happening, mash the potatoes!
3) Using a blender, fill 3/4 with the softened veggie/soup mix and 1/4 full of the potato mix and blend until smooth and then transfer to large bowl. When everything has been mixed together, pour back into the soup pot.
4) Simmer your soup, adding the apple juice, cream, and spices. Adjust these ingredients until you get the exact taste and texture you’re after! Serve warm, ideally with some crusty bread!


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