In 2007 I posted this soup called Cauliflower/Sweet Potato Soup. I made it recently and this version is even easier than the one I posted. Since sweet potato is the main ingredient, I switched the title around and streamlined the preparation.
P.S. I had hoped to post this in time for Halloween, but my husband decided to paint the den and I had to move to another room and things became too unwieldy.
Utensils: 2 qt. saucepan, paring knife, colander, blender/food processor
Prep. Time/Cook. Time: About 30 minutes
Categories: Vegan, Gluten Free, No Added Sugar
One large, organic sweet potato, scrubbed and cut into chunks
About 1/2 organic cauliflower
Soup stock or water
Pumpkin Seeds for garnish
Optional: Top with sunflower microgreens
- Place scrubbed and cut veggies into a 2 quart saucepan with about 1 1 2/ cups water. Bring to a boil and then simmer for about 15 minutes, or until potatoes can be pieces with a fork.
- Strain and place veggie water back in pot. Allow veggies to cool.
- When potatoes are cool enough handle, remove skins and place skins in compost. Place veggies in blender or food processor. Add cauliflower and pumpkin spices to taste and enough soup stock to puree, adding more if needed to your desired consistency. (You may want to do this in two batches if blender head is small.)
- Place soup back in pot to heat for serving or in container to refrigerate. When serving, add something green, like pumpkin seeds, for garnish or sunflower microgreens.
Yield: Two to four servings, depending on if you want a cup of soup or a bowl of soup.