CURRIED CAULIFLOWER SWEET POTATO SOUP
This soup is easy to make in under 30 minutes, budget-friendly and full of beautiful flavour. It's also great to make ahead of time as the flavours only improve after a day or two.
Provided by Deryn Macey
Categories Soup
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Cook the garlic and onions in a couple tablespoons of the vegetable stock for 5-6 minutes over medium heat. Stir often.
- Stir in the curry powder and red pepper flakes and cook for 2-3 more minutes. Add more broth as needed if the pan starts to dry out.
- Add coconut milk, vegetable stock, sweet potato, sugar, lime and cauliflower.
- Simmer lightly, uncovered, until the sweet potato is cooked through and very soft, approximately 15-20 minutes. Turn off the heat.
- Carefully transfer the soup to a blender and processor until smooth then pour back into the pot. Alternatively, use an immersion blender right in the pot.
- Stir in the green peas and season with salt and pepper, to taste.
- Serve right away topped with fresh cilantro and another spritz of lime juice, if desired.
- Leftovers can be stored in a sealed container in the fridge for up to 5 days or frozen for up to 2 months.
Nutrition Facts : ServingSize 1/6th of recipe, Calories 288 calories, Sugar 12 g, Sodium 491 mg, Fat 14 g, Carbohydrate 36 g, Fiber 7 g, Protein 7 g
SWEET POTATO AND CAULIFLOWER SOUP
Steps:
- Prep all the vegetables, reserving the 2 cups mini cauliflower florets.
- Heat the olive oil in a large saucepan. Cook the garlic, onion and carrot over medium heat until the onion is translucent, about 8 minutes.
- Add the sweet potatoes and the large cauliflower chunks, along with the stock, 3 large pinches of sea salt and the bay leaf.
- Bring to a boil, cover, and lower the heat. Simmer for 30 minutes.
- Discard the bay leaf. Add the chopped thyme and remove the pan from the heat.
- Puree with mixture in a vertical blender until it's smooth.
- Adjust the seasoning and add the reserved cauliflower florets.
- Return to the soup to medium-low heat and cook until the florets are tender, about an additional 10 minutes.
- Garnish with chopped parsley or cilantro before serving.
Nutrition Facts : Calories 134 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 1 g, Sodium 1020 mg, Sugar 9 g, Fat 5 g, ServingSize 4-6 bowls (4-6 servings), UnsaturatedFat 0 g
BUTTERNUT SQUASH SWEET POTATO SOUP
Lots of taste and beta carotene!
Provided by BVDB
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a large pot over medium-high heat. Cook and stir butternut squash, sweet potato, carrot, celery, onion, and garlic in hot butter until lightly browned, about 5 minutes.
- Pour chicken stock and sweet bell peppers into butternut squash mixture; bring to a boil. Reduce heat to low, cover, and simmer until squash and potato are tender, about 40 minutes.
- Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
- Return pureed soup to pot and season with salt and black pepper.
Nutrition Facts : Calories 167 calories, Carbohydrate 28.2 g, Cholesterol 15.6 mg, Fat 6.3 g, Fiber 5 g, Protein 2.9 g, SaturatedFat 3.8 g, Sodium 416.3 mg, Sugar 6.6 g
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