I had an excess of cauliflower and sweet potatoes that were on the verge of getting funky a few weeks ago, so I made this soup. This is basically a spin on the always delicious roasted vegetable soup. I’m partial to roasting most veggies first before putting them in soup – it brings out their sweetness and gives the soup so much more depth than dumping them in there with the rest of the stuff. It makes the garbage veggie soup taste good enough for company, if you ask me.
J told me the other day, “Mama! I’m tired of soup! It’s boring!” So I guess I need to break out of the soup rut a bit, but they’re so easy, healthy, and delicious that I’m having trouble branching out lately. I promise the next post won’t be a soup – so my family doesn’t rebel!
roasted cauliflower and sweet potato soup
- 2 small or medium heads of cauliflower
- 3-4 sweet potatoes, cut into cubes
- 4 tbsp of olive oil
- 1/2 tsp garam masala (optional)
- 1/2 tsp turmeric (optional)
- 1 onion, diced
- 4 cloves garlic, minced
- 4-5 cups stock (or water)
- Salt and pepper to taste
- Preheat oven to 425 degrees. Put cauliflower and sweet potatoes into large bowl with two cloves of minced garlic and two tablespoons or so of olive oil. Add a few turns of salt and pepper. Stir so that vegetables are evenly coated in oil.
- Dump veggies on a roasting pan, and put in the oven for around 20 minutes or until the cauliflower begins to brown on the edges.
- In the meantime, add the remaining oil to a large pot over medium heat. Add the onions and cook until they are soft and translucent, about five minutes. Add the spices and garlic, stir gently for just about 30 seconds.
- Add the stock (or water) and bring to a boil. Then turn heat down to low.
- Add the vegetables to the pot.
- Using your immersion blender, puree the soup. Add more stock/water if you like it thinner.
- Cook for additional 20 minutes at a high simmer.
- Salt and pepper to taste.
- Optional toppings: roasted pumpkin seeds, fried/poached egg.