SWEET POTATO AND CAULIFLOWER SOUP

 

This thick soup tastes naughty, but is all kinds of nice to your gut health. Proving nutritional value
through the abundance of vitamins, mineral and antioxidants in its key ingredients, this easy to
make soup is perfect served warm or cold on those Autumn nights.

Ingredients

1 can (BPA-free) coconut milk
900ml chicken or vegetable broth
2 large sweet potatoes (peel if using
non-organic potatoes or if you like
a creamier texture)
1 small head of cauliflower
1 small onion
4 cloves of garlic
2 tbs coconut or avocado oil
1 tbs curry powder
¼ tsp cayenne powder
1 tbs sour cream
Salt, pepper & thyme to taste
Serves 4

Method

1. Finely chop garlic and onion and add to a large pot with 2 tbs of oil, the curry
and cayenne powders. Heat on medium-high heat for 5–10 minutes until the
onion is translucent and beginning to brown.
2. Wash and chop sweet potatoes into ½ inch cubes and cut cauliflower into small
florets. Add to the pot after the initial 5–10 minutes have passed along with the
coconut milk and broth.
3. Bring soup to a boil then reduce heat and simmer on the stovetop for 30
minutes. Once the sweet potatoes and cauliflower are tender, puree the soup
with an immersion blender until smooth.
4. Pour soup into a deep bowl and add a dollop of sour cream.
5. Add salt and pepper to taste and sprinkle with thyme. Serve or keep in the fridge
for up to five days.
This thick soup tastes naughty, but is all kinds of nice to your gut health. Proving nutritional value
through the abundance of vitamins, mineral and antioxidants in its key ingredients, this easy to
make soup is perfect served warm or cold on those Autumn nights.
soup

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