Cauliflower and sweet potato soup
Two of my favourite vegetables team up to create this creamy and satisfying cauliflower and sweet potato soup. Vegan, easy and nutritious!
Ingredients
- 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
Kale Chips
- fresh kale
- olive oil
- salt
Instructions
- 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.
Kale Chips
- 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.
Notes
The soup is tasty as is, but depending on how flavoursome your broth is, you may want to add a few herbs/spices.
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.
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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