A friend shared this recipe from Cleaning for a Reason‘s Facebook post.
I hope to try it soon!
SWEET POTATO CAULIFLOWER SOUP
Yield: 6 to 8 servings
1 large head cauliflower (at least 7″ in diameter)
olive oil for drizzling
3 medium/large peeled sweet potatoes, cut into 1″ pieces
1 sweet onion, diced
2 cloves garlic
7 cups filtered water
few dashes garam masala (optional)
diced green onions for garnish (optional)
Preheat oven to 400°F, and cut cauliflower into bite-sized pieces. Sprinkle cauliflower lightly with garam masala. Place cauliflower onto ungreased cookie sheet, and lightly drizzle with olive oil. Place in oven. Roast until golden brown on the tops and tender, but not mushy–about 20-30 minutes. There’s no need to flip them. Just remove from oven, and let cool while you cook the rest of the soup.
In large stockpot, bring sweet potato, onion, garlic and water to a boil. Salt (3/4 tsp) and stir. Reduce heat and allow to remain at a constant simmer until sweet potatoes are tender. Add in cooked cauliflower, and divide soup into 2 parts.
Let soup cool and then blend one part soup in blender until very smooth. Combine with second part soup and stir. Salt to taste, and warm up over stovetop if needed. Garnish with diced green onions before serving.
It’s never too late to make healthier choices!