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Simple Sweet Potato Cauliflower Soup
I enjoy this soup for its simplicity. Don't give yourself an anxiety attack this Thanksgiving. Keep it simple.
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Course:
Main Course, Side Dish, Soup
Servings:
4
Author:
Jenné
Ingredients
¼
cup
oil
large head of cauliflower
chopped
2
sweet potatoes
peeled and cubed (about 3 cups)
1
tsp
sea salt
2
shallots
minced
4
cups
vegetable broth
½
cup
water
1
tsp
dried thyme
minced
Instructions
Preheat oven to 400°, and line a baking sheet with parchment paper.
Toss the chopped cauliflower and sweet potatoes with 3 tablespoons of oil.
Spread evenly onto the baking sheet, and sprinkle the sea salt over the vegetables.
Roast for 30 minutes.
Once the vegetables are roasted, heat 1 tablespoon of grapeseed oil in a large pot on medium heat. Add the minced shallots, and stir well.
When the shallot is translucent add the sweet potatoes, cauliflower, vegetable broth, water, and thyme.
Bring to a boil, then reduce to a simmer.
Cook for 10 minutes. Remove from heat.
Puree the soup using an immersion blender, or transfer it to an upright blender (you may have to blend in batches).
Blend until smooth.
If you are using an upright blender, pour the soup back into the pot before seasoning to taste with sea salt and black pepper.