It’s gotten really cold, really fast. It’s definitely not my favorite weather but my favorite soup weather :) Not sure that such a thing even exists…I’ll pretend it does. There’s just something nice and comforting about a hot pot of simmering soup on the stove. Amirite?
My favorite soup, as of right now, is this Sweet Potato Cauliflower Soup. Sweet potato in soup is a no brainer. Actually sweet potato in any recipe is delicious (except when it’s made with sugar and marshmallows, GAG!). Cauliflower, on the other hand, I added to give this soup a creamy texture without having to use any cream or milk. I usually add coconut milk to my soups to make them creamy but sometimes that can also make them quite heavy. This soup is nutrient dense, filling, and only has 43 calories in a cup. I don’t really pay attention to calories but that’s pretty impressive.
My kids love this sweet potato cauliflower soup. Usually I cringe when I think of feeding soup to a baby or toddler. However, if you are planning on serving this to kids, then I suggest added a bit less broth so the soup is thicker. I also cut up a piece of bread into 1/2 inch cubes and put them on top of the soup. This way it’s pretty chunky, will actually stay on your toddlers shaky spoon, and have a much better chance of getting into his mouth :)
Don’t forget to play around with different types soup toppings. I love pumpkin seeds,chives, and fresh cracked pepper on top. Hubbs like a bit of a balsamic reduction on his and my boys like it plain. What’s your favorite soup topping/garnish?
Sweet Potato Cauliflower Soup
- 1 teaspoon Olive Oil
- 1 medium Yellow Onion diced
- 1 Garlic Clove crushed
- 1 large Sweet Potato peeled, diced
- 1/2 head Cauliflower cut into florets, soaked in water - See Notes
- 5 cups low sodium Vegetable Broth
- 1-2 tablespoons Apple Cider Vinegar
Heat olive oil in a medium sized stock pot. Saute onions until glossy. Add garlic and continue cooking, stirring often, until garlic becomes fragrant ( about 3 minutes).
Add sweet potato and cauliflower, cook for 1 - 2 minutes, and then add broth. Cover stock pot Reduce to low heat, uncover, and let simmer for 15 to 20 minutes until sweet potato can easily be pierced with a fork.
Puree with an immersion blender until smooth.
Stir in 2 tablespoons of apple cider vinegar, bring to another quick boil, and again simmer for an additional 3 minutes.
Serve hot and garnish with favorite toppings such as pumpkin seeds, chives, pine nuts, parsley, croutons, vegan sour cream or yogurt.
1) Soak cauliflower florets in a large bowl of cold water for at least 5 minutes or longer before using. This not only removes dirt and debris that might be stuck in it but also helps draw out any bitter flavors from it. Drain and shake off excess water before cooking. Soaking cauliflower is optional but I highly recommend it.2) If you are fond of garlic, feel free to add 3 cloves for extra flavor.3) Feel free to add as much or little broth to the soup until desired texture is achieved. Amount of broth may also vary a bit due to size of sweet potato and cauliflower being used.4) Slowly add apple cider vinegar to soup according to taste. Apple cider vinegar can also be substituted with lemon juice or sherry vinegar.