This week’s recipe was inspired by the Cauliflower and Sweet Potatoes in the Farm Bag – and is the PERFECT dinner for a cold night like this. By starting off with roasting the vegetables, the soup’s flavor is ignited. Served alongside a salad made with the greens from your bag – you have a perfectly delicious and nutritious dinner which will warm your soul with goodness. I hope you give this a try – even if you aren’t a fan of one or both of the staring vegetables. When roasting and blending them together, a new flavor is unleashed! Try it! I promise you will be so thankful you did! So without further to do, I bring you my recipe for Roasted Cauliflower and Sweet Potato Soup.
Ingredients
1 head of cauliflower, chopped into florets
2 medium sweet potatoes, peeled and cubed
5 garlic cloves, peeled
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon turmeric
1/2 teaspoon crushed red pepper flakes – or not if you aren’t into heat
1 teaspoon flaky salt
4 cups vegetable stock
1 cup coconut milk
1 small bunch of cilantro – finely chopped
Roasted pumpkin seeds
Instructions
Preheat your oven to 400 F.
Place the cauliflower florets, cubed potatoes, and garlic on a baking sheet. Drizzle with olive oil, and season with smoked paprika, turmeric, salt and red pepper flakes. Roast in the oven for 40-45 minutes until the vegetables are soft.
Transfer the vegetables from the baking sheet to a saucepan. Pour the vegetable stock into the saucepan and bring to a simmer. Using an immersion blender, puree the soup. Once smooth, pour in the coconut milk, and give everything a good stir. Continue simmering until warm, and season to taste before serving. Garnish with cilantro, pumpkin seeds and anything else you fancy to complete YOUR dish. Enjoy!
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