It’s been so cold in Hanover lately that Martin and I make at least 2 or 3 batches of soup each week. We don’t even make supper, just a good filling soup and a piece of sourdough bread. Easy peasy.
The recipe I’m sharing today comes back on the menu quite regularly. Not because we don’t know what else to make, but because it’s particularly satisfying. It’s creamy, delicious, pretty filling. And it comes together very quickly, which is obviously a big advantage.
We like to top ours simply, with roasted pumpkin seed oil, a Slovenian specialty and pumpkin seeds that we quickly roast in a pan. But on nights where we feel especially fancy, we might even add kale chips for some crisp!
If you try this recipe, make sure to snap a picture and share it on Instagram or Facebook using the hashtag #valisesetgourmandises. I wanna see your creations! :)
Cauliflower and sweet potato soup
- ½ head cauliflower cut in florets (or a whole head, if it’s small)
- 1 medium organic sweet potato diced (with the skin)
- 2 garlic cloves whole
- 1 small onion cut in four
- 1/4 teaspoon turmeric
- 2 cups vegetable broth use more for a runnier soup
- Salt and pepper
- ¼ cup raw cashew nuts optional, adds creaminess and nutrients
- 1 tablespoon nutritional yeast optional, adds fiber and B vitamins
- Toppings: roasted pumpkin seeds roasted pumpkin seed oil
- fresh kale
- olive oil
- Put all the vegetables in a large pot. Sauté in a little bit of water for a few minutes. Add the broth and bring to a boil. Once boiling, cover and let simmer until the vegetables are tender, about 15 minutes. Remove from the heat.
- While the veggies are simmering, roast the pumpkin seeds in a pan on high heat, without oil. Stir often to make sure they don’t burn.
- If using the cashews, add them to the container of your blender, preferably high-speed so they blend smoothly. Add the vegetables and some of the broth and purée. Gradually add broth until you reach the desired consistency.
- Preheat the oven to 300F (150C).
- Rinse the kale and make sure there is no dirt left. Pat dry with a clean tea towel. Remove the tough stems and tear the leaves to create bite-sized pieces.
- Transfer the kale to a mixing bowl, add about one tablespoon oil and massage each leaf with your hands.
- Lay the oiled kale on a baking tray in a single layer. Sprinkle with salt.
- Bake in the oven for about 10 minutes, checking often to keep from burning. The chips are ready when the leaves are crunchy and no longer wet.
You can also place all the cut veggies, the garlic and the onion in the oven and roast for half an hour before blending everything up with some broth.
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