Sweet Potato /Cauliflower Soup for Halloween
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. (However, feel free to use more cauliflower than sweet potato.)
Additionally, orange foods have good nutrients. See below from the Internet:
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 or Black Sesame Seeds for garnish
Top with sunflower microgreens if available (Mom’s Organic sells them if you don’t grow them.)
1. Place scrubbed and cut veggies into a 2 quart saucepan with about 1 1 2/ cups water or soup stock for added flavor. Bring to a boil and then simmer for about 15 minutes, or until potatoes can be pieces with a fork.
2. Strain and place veggie water back in pot. Allow veggies to cool.
3. 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 or cooking water to puree, adding more if needed to your desired consistency. (You may want to do this in two batches if blender head is small.)
4. Place soup back in pot to heat for serving or in container to refrigerate. When serving, add something green, like pumpkin seeds or sunflower microgreens.
Yield: Two to four servings, depending on if you want a cup of soup or a bowl of soup.
Note: Because Halloween is coming, I will add black beans or black olives. Also, if you put Halloween Soup in the SEARCH box you may find a couple more recipes. Since squash is orange, you can get more orange dishes by putting Squash in the SEARCH box and add your own black accents: black sesame seeds, black beans, or black olives.