Sweet Potato And Cauliflower Soup Food

SWEET CAULIFLOWER POTATO SOUP

Steps:

• Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper.
• Combine coriander, cumin, cinnamon, turmeric, salt and pepper in a large bowl. Add the cauliflower to the spices along with 1 tablespoon oil and toss to combine. Transfer the cauliflower to the prepared baking sheet and roast until the edges are browned, 15 to 20 minutes. Set aside.
• Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onions and carrots and cook until the onions soften, about 3 to 4 minutes. Add the garlic and ginger and cook until fragrant, about 1 more minute.
• Stir in diced tomato tomatoes, vegetable broth and sweet potatoes. Cover and bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the vegetables are tender, about 35 to 40 minutes.
• Stir in coconut milk and the roasted cauliflower. Blend with an immersion blender until smooth and consistent.
• Serve warm with roasted chickpeas, if desired.

SWEET POTATO & CAULIFLOWER LENTIL BOWL

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the sweet potato and cauliflower with the garam masala, half the oil and some seasoning. Spread out on a large roasting tray. Add the garlic and roast for 30-35 mins until cooked.
• Meanwhile, put the lentils in a saucepan with 400ml cold water. Bring to the boil, then simmer for 20-25 mins until the lentils are cooked but still have some bite. Drain.
• Remove the garlic cloves from the tray and squish them with the blade of your knife. Put the garlic in a large bowl with the remaining oil, ginger, mustard, a pinch of sugar and one-third of the lime juice. Whisk, then tip in the warm lentils, stir and season to taste. Coarsely grate the carrots, shred the cabbage and roughly chop the coriander. Squeeze over the remaining lime juice and season to taste.
• Divide the lentil mixture between four bowls (or four containers if saving and chilling). Top each serving with a quarter of the carrot slaw and a quarter of the sweet potato and cauliflower mix.

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.

CAULIFLOWER & SWEET POTATO CURRY SOUP

Steps:

• In a large saucepan sprayed with vegetable spray, heat the oil.
• Sauté the garlic and onion until softened, about 5 minutes.
• Add the curry powder, cinnamon, salt, pepper, cauliflower, stock, sweet potatoesand honey and bring to a boil.
• Cover, reduce the heat and simmer for 25minutes or until the potatoes are tender.
• Transfer to a food processor or blender and purée until creamy and smooth.
• Return to the saucepan and thin with more stock ifdesired.
• Ladle into bowls. Garnish with a dollop of sour cream and cilantro.

CURRIED CAULIFLOWER SWEET POTATO SOUP

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.

POTATO CAULIFLOWER SOUP

Steps:

• In a soup pot, heat the oil and sauté the onions, dill and thyme until tender. Add the cauliflower and cook a few minutes. Add the stock and potatoes.
• Cover and cook until tender, about 30 minutes. Remove from heat.
• With a hand blender, puree the soup to your desired consistency. It is nice if you leave a few small chunks. (This step can also be done in batches in the blender if you don't have a hand-held blender.).
• Return the pot to the heat. Simmer on low and add bay leaves, salt, pepper and soy sauce. Adjust to taste. Cook 10 more minutes. Remove bay leaf before serving.

ROASTED SWEET POTATOES & CAULIFLOWER

Steps:

• Preheat oven to 400 degrees F. Combine cauliflower, sweet potato, oil, garlic powder, salt and pepper in a 15-by-10-inch baking pan; stir to coat well.
• Roast the vegetables until just tender, 25 to 30 minutes, stirring twice.
• Sprinkle the vegetables with Parmesan; roast until the cheese is melted, about 5 minutes more.

VEGAN SWEET POTATO-CAULIFLOWER SOUP

Steps:

• Bring a large pot of water to a boil and add carrots and sweet potato. Reduce heat to low and let simmer until semi-tender, about 5 minutes. Add cauliflower, celery, garlic, and turmeric; stir well. Simmer, stirring every few minutes, until cauliflower is fork-tender but not mushy, about 15 minutes.
• Meanwhile, heat olive oil in a frying pan over medium heat. Add onion, season with salt, and stir until golden, 5 to 7 minutes.
• Stir sauteed onion, coconut cream, and dill into the soup. Season with salt and pepper. Remove from heat and pour mixture into a large bowl. Let cool slightly, 5 to 10 minutes. Stir in lemon juice. Taste and adjust lemon juice, salt, and pepper to taste.
• Use an immersion blender to blend until smooth. Enjoy hot or refrigerate and serve cool.

CAULIFLOWER AND POTATO SOUP

Steps:

• Heat the olive oil in a large saucepan over medium heat.Saute onion about 5 minutes, stirring occasionally, but do not let it colour.
• Add garlic, saute about 2 minutes. Be careful it does not burn.
• Add the cauliflower, potato, vegetable stock and thyme leaves.Season with salt and freshly ground black pepper.
• Bring the mixture a boil, then reduce the heat, and simmer 15 minutes, or until the vegetables are tender.Remove the saucepan from the heat and add the parsley leaves. See Note 3.
• With a hand mixer, or in a blender, puree the mixture until smooth. See Note 4.Reheat in the saucepan, season to taste with salt and pepper. See Note 5.
• Add a little finely zested lemon rind and some chopped parsley to the top of each of the bowls. See Note 6.

SWEET POTATO CAULIFLOWER SOUP

Steps:

• Preheat oven to 400 degrees F. Take 1 cup of the cauliflower and spread onto a baking sheet. Drizzle the 1 tsp of olive oil (if using) and a sprinkle of salt over the cauliflower and mix well. Spread the cauliflower out into one even layer and bake for 20 minutes. Shake the pan to toss the cauliflower around and bake another 5-10 minutes until the edges start to turn brown.
• In the meantime, in a soup pot over medium heat, sauté the diced onion in 1/4 cup vegetable broth until translucent - about 7-8 minutes. Add more vegetable broth as needed so the onions don't stick.
• Add the garlic, sage, paprika, and turmeric, and sauté 1 minute.
• Add the chopped sweet potato, cauliflower, and remaining vegetable broth. Bring to a boil, then turn down heat to med-low and simmer for 20 minutes until the vegetable are fork tender.
• Using an immersion blender, purée the soup until smooth and creamy. (Alternately, you can carefully transfer the soup to a blender to purée.) Add the coconut milk and stir well. Taste and adjust seasonings, adding salt and pepper, if necessary. If you like a thinner soup, add a bit more vegetable broth or water.
• Serve in individual bowls garnished with a few roasted cauliflower florets.

CURRIED CAULIFLOWER SWEET POTATO SOUP

Steps:

• Add the cauliflower, sweet potatoes, carrots, onions, garlic, and broth to the slow cooker. Set to low and let cook for 6 hours. (If you are in a rush, set to high and cook for 3 1/2 - 4 hours or until vegetables are soft)
• Once cooked, puree with an immersion blender until the soup is smooth.
• Add in the coconut milk, 1 tsp of curry, and the cumin. Blend again making sure that all spices are incorporated. If you'd like, add more curry to taste. Season with salt, to taste.
• Allow the blended soup to cook on low for another 30 minutes.
• If using coconut milk for garnish, drop a tablespoon of coconut milk in the center of each bowl of soup.