Sweet Potato and Roasted Cauliflower Soup

For those of you who don't know this about me, I am not a fan of people writing long novels about recipes. Am I crazy or do you agree with me that when you go to a website to get a recipe you skip past this part and scroll down to the ingredients and directions? LOL. Every time. So, I am going to save myself the time and effort of coming up with some reason as to why I made this soup and stick with: I was hungry, it is healthy, and it tasted amazing. So here we go!

My daughter True and I got all of our veggies from the farmers market this past weekend. She did a fantastic job selecting a giant cauliflower for this soup! 

Ingredients

• 1 head of cauliflower 
• 4 sweet potatoes
• 1/2 white onion
• 4 cloves of garlic
• 1 carton of veggie stock

Seasonings

• All-Purpose Savory Seasoning - I use the seasoning salt from Trader Joes
• Chile Lime Seasoning - I use Trader Joes brand
• Garlic Powder
• Sea Salt
• Back pepper
• Red pepper

Oils

• Olive Oil

Directions

• Pre-heat oven to 400 degrees.
• Cut cauliflower into pieces and spread on a baking sheet.
• Drizzle cauliflower with olive oil.
• Season with all-purpose, chile lime, garlic, salt, and red pepper. I like to season my veggies generously so don't worry about overdoing it because when it goes into the soup it blends perfectly and adds amazing flavor. 
• Toss cauliflower in pan to coat evenly with spices and oil.
• Roast at 400 degrees for 15-20 min, flipping midway and until browned on edges.
• Chop onion and garlic and saute in a frying pan with olive oil until browned.
• Peel and chop sweet potatoes into cubes.
• Combine cooked onion, garlic, veggie broth, and sweet potatoes in a large soup pot and bring to a boil.
• Once potatoes are soft, spoon out most of the potatoes (but leave a few chuncks for the soup) and transfer to a blender.
• Add a little bit of the broth and blend.
• Return blended potatoes to the broth in the soup pot and stir.
• Add additional seasonings and stir.
  • 1 Tsp sea salt
  • 1 Tsp Garlic powder
  • 1 Tsp Chile Lime
  • 2 Tsp all-purpose
  • Use black and red pepper at your discretion depending on how spicy you want this soup. 
• If your soup is too thick, add a 1/2 cup of water and stir.
• Remove pan of roasted cauliflower from the oven and transfer to your soup and stir.

That is it! Pretty simple and this soup is the perfect combination of sweet and spicy. But not too spicy because I am a wuss! LOL. Enjoy. 

True loves veggies and as you can see she was eating this broccoli as is. These recipes are great for the whole family and perfect to have in the fridge for those times you don't want to cook but want a healthy hot meal. 

xoxo,

Katie & True