Sweet Potato and Cauliflower Soup

Name: Sweet Potato and Cauliflower Soup
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 small head cauliflower, cut into 2-inch chunks; 2 medium sweet potatoes, peeled and cut into 1-inch chunks; 2 garlic cloves, chopped fine; 1 large sweet onion, chopped; 1 large carrot, chopped; 2 tablespoons olive oil; 2 quarts vegetable stock, or water; Sea salt, to taste; 1 bay leaf; 1 tablespoon thyme, fresh, chopped; Chopped parsley or cilantro, for garnish

A wholesome and comforting cauliflower soup, ideal for autumn, that stores well for future meals.

⭐ 4.4 (24 reviews) Prep: 10 minCook: 50 minTotal: 60 minYields: 6 servings

Category Tags:

Side Dish Soup

Cuisine Tags:

American

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Instructions

Prepare all vegetables, reserving 2 cups of mini cauliflower florets.
Heat olive oil in a large saucepan and sauté garlic, onion, and carrot for 8 minutes until translucent.
Add sweet potatoes, large cauliflower, stock, 3 pinches of salt, and a bay leaf; bring to a boil, then cover and simmer for 30 minutes.
Discard the bay leaf, stir in thyme, and remove the pan from heat.
Puree the mixture in a blender until smooth.
Adjust seasoning, then add the reserved cauliflower florets.
Return soup to medium-low heat and cook for 10 minutes until florets are tender.
Garnish with parsley or cilantro before serving.

Nutritional Info (per serving)

Calories: 134 kcal

Carbohydrate: 20 g

Cholesterol: 0 mg

Fiber: 4 g

Protein: 3 g

Saturated Fat: 1 g

Sodium: 1020 mg

Sugar: 9 g

Fat: 5 g

Unsaturated Fat: 0 g