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 a little broth to the soup until desired texture is achieved. The amount of broth may also vary a bit due to the size of the sweet potato and cauliflower being used.4) Slowly add apple cider vinegar to the soup according to taste. Apple cider vinegar can also be substituted with lemon juice or sherry vinegar.
Leave a comment to support the community! https://www.veganfamilyrecipes.com/sweet-potato-cauliflower-soup/