Paleo Soup Recipes:
Sweet Potato Cauliflower Soup
Paleo soup recipes can be super easy to make. This cauliflower sweet potato soup is easy, nutritious and sure to satisfy your taste buds.
Roasting vegetables allows their flavor to be fully extracted and this gives the dish a rich, flavorful experience. Sweet potato cauliflower soup is a dish that gives you a nice balance of savory and sweet flavors.
Cauliflower is so delicious and versatile; when paired with the sweet potato, this dish bursts with a full texture and flavor. The dish is completely vegan when made with vegetable stock. Even without the use of dairy products, this dish is creamy and filling. The soup is nutrient dense, but low in calories (just 43 calories per cup). It can served as lunch or as dinner.
Ingredients:
1 head of cauliflower, chopped into florets
5 garlic cloves, peeled
2 medium-sized sweet potatoes, peeled and cubed
2 tablespoons olive oil
½ cup coconut milk
4 cups vegetable stock or chicken stock
Sea salt and freshly ground black pepper
Directions:
1. Pre-heat oven to 400°.
2. On a baking sheet place cubed potatoes, garlic and cauliflower florets. Drizzle them with olive oil and season with salt and pepper to taste.
3. For about 35 to 40 minutes let the vegetables roast or until they are soft.
4. Transfer roasted vegetables to a saucepan and then pour in the stock. Cover the pan and allow the mixture to simmer for about 10 to 15 minutes.
5. Pour the mixture into a food processor and blend until smooth. Pour in the coconut milk and process some more until the mixture turns warm.
6. Garnish with small cauliflower florets and serve.
- 1 head of cauliflower, chopped into florets
- 5 garlic cloves, peeled
- 2 medium-sized sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- ½ cup coconut milk
- 4 cups vegetable or chicken stock
- Sea salt and freshly ground black pepper
- Pre-heat oven to 400°.
- On a baking sheet place cubed potatoes, garlic and cauliflower florets. Drizzle them with olive oil and season with salt and pepper to taste.
- For about 35 to 40 minutes let the vegetables roast or until they are soft.
- Transfer roasted vegetables to a saucepan and then pour in the stock. Cover the pan and allow the mixture to simmer for about 10 to 15 minutes.
- Pour the mixture into a food processor and blend until smooth. Pour in the coconut milk and process some more until the mixture turns warm.
- Garnish with small cauliflower florets and serve.
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