SWEET POTATO CAULIFLOWER SOUP
A creamy vegan soup made with whole food ingredients and minimal fuss to let the vegetables shine. Perfect for a weeknight.
Provided by Jenn Sebestyen
Categories Entrées
Time 40m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 4 Servings, Calories 310 kcal, Carbohydrate 54 g, Protein 10 g, Fat 7 g, SaturatedFat 6 g, Sodium 313 mg, Fiber 14 g, Sugar 17 g, UnsaturatedFat 1 g
SWEET CAULIFLOWER POTATO SOUP
This Sweet Potato Cauliflower Soup is wonderfully spiced and made with coconut milk. A delicious and creamy vegan soup that requires minimal preparation!
Provided by Yumna Jawad
Categories Soup
Time 1h
Number Of Ingredients 16
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.
Nutrition Facts : Carbohydrate 25 g, Protein 7 g, Fat 6 g, SaturatedFat 1 g, Sodium 323 mg, Fiber 5 g, Sugar 7 g, Calories 170 kcal, ServingSize 1 serving
CURRIED CAULIFLOWER-SWEET POTATO SOUP
A comforting bowl of curried cauliflower-sweet potato soup with tremendous flavor for those gloomy nights. Garnish with a dollop of sour cream or plain yogurt and top with chopped cilantro or parsley, if desired.
Provided by Stephy13
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a large pot over medium heat. Add onion, garlic, salt, and pepper; saute until onions are nicely browned, 5 to 7 minutes. Stir in curry powder, cumin, and cinnamon. Increase heat to medium-high, add water and chicken broth, and bring to a boil. Add sweet potatoes and cauliflower, reduce heat, and simmer until vegetables are tender, 25 to 30 minutes.
- Puree soup with an immersion blender until nice and smooth, adding more water if too thick for your liking. Cook until heated through, 3 to 5 minutes.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 49.4 g, Cholesterol 10.1 mg, Fat 3.6 g, Fiber 8.7 g, Protein 5.4 g, SaturatedFat 1.9 g, Sodium 666.5 mg, Sugar 11.4 g
VEGAN SWEET POTATO-CAULIFLOWER SOUP
Completely delicious pureed sweet potato-cauliflower soup, perfect served hot or cold. Vegan and gluten free. Will win over even a cauliflower hater with its delicate cauliflower-free aroma. Vegetable-based only, but a hearty recipe. Garnish with avocado and fresh mint leaves.
Provided by Kara D
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 223.6 calories, Carbohydrate 46.4 g, Fat 3.2 g, Fiber 12 g, Protein 7.6 g, SaturatedFat 1.5 g, Sodium 213.1 mg, Sugar 13.8 g
CAULIFLOWER SOUP W/ ZUCCHINI & SWEET POTATO
A low calorie, delicious vegetable soup featuring cauliflower. Zucchini is added as a thickener and it tastes great!
Provided by mileen
Categories Yam/Sweet Potato
Time 40m
Yield 1 bowl, 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a pot, add the onions and crushed garlic. Stir fry for 5 minutes, then add salt, pepper, and cumin, plus the chopped cauliflower and cubed sweet potato. Cover with water and add bullion (may be a little more or less than 4 cups, but make sure the vegetables are just covered). Bring to a boil and then turn the heat down for 20 minutes. Puree half in the blender with the raw zucchini (I put it in the food processor but you can probably just blend it if it's pre-chopped) and add back in to the soup. Add more spices to taste.
Nutrition Facts : Calories 73, Fat 1.6, SaturatedFat 0.3, Sodium 52.2, Carbohydrate 13.3, Fiber 3.6, Sugar 5.2, Protein 3.3
CAULIFLOWER & SWEET POTATO CURRY SOUP
Make and share this Cauliflower & Sweet Potato Curry Soup recipe from Food.com.
Provided by kelly in TO
Categories Stocks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 128.9, Fat 2.6, SaturatedFat 0.8, Cholesterol 2.9, Sodium 106.8, Carbohydrate 25.2, Fiber 3.8, Sugar 9.4, Protein 2.6
SWEET POTATO & CAULIFLOWER LENTIL BOWL
Whip up this zingy vegan bowl in advance and keep in the fridge for quick, satisfying lunches on demand. Each bowlful boasts four of your 5-a-day
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Supper
Time 55m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 350 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 13 grams sugar, Fiber 13 grams fiber, Protein 15 grams protein, Sodium 0.3 milligram of sodium
CAULIFLOWER-SWEET POTATO CURRY
Hunks of sweet potato and cauliflower soak up a creamy sauce of garlic, ginger, onion, coconut milk, and red curry paste in this colorful vegetarian main. In the last moments of cooking, a heap of green goodness, including baby spinach, edamame, and zucchini, hits the scene, followed by a blast of cilantro and lime juice.
Provided by Shira Bocar
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 1h
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over medium. Add onion, garlic, and ginger, season with salt, and cook, stirring occasionally, until onion is tender, 4 to 6 minutes. Add curry paste and cook, stirring, 2 minutes. Add coconut milk and 1 cup water, along with cauliflower and sweet potato. Bring to a boil, then reduce heat to medium-low and partially cover.
- Simmer until cauliflower is tender, about 15 minutes. Add zucchini and edamame; return to a simmer, then partially cover and cook until zucchini is tender, 4 to 5 minutes. Stir in spinach and cook, uncovered, until bright green and just wilted, 1 to 2 minutes. Season to taste. Serve over grains, with cilantro and a squeeze of lime.
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