Sweet Potato & Cauliflower Soup

During the cold and flu season, I believe that there is nothing better than indulging in a hearty homemade soup! Especially when that soup is prepared by a loved one or frozen so that it is speedy to just heat up! This creamy Sweet Potato & Cauliflower Soup is easy to make and filled with warm fall flavours.  

I chose to grate the sweet potato to give it a boost of beta-carotene during the cold season and make the soup extra filling. Beta-carotene is a chemical compound that the body can use to make Vitamin A. Vitamin A is important for growth, eye health, skin and last but last but certainly not least, the immune system. Additionally, check out five scientifically proven ways to boost immunity, for other tips to keep well this season

• Serves: 6
• Prep time: 20 minutes
• Cook time: 20 minutes

Ingredients:

• 3 cups of cauliflower, chopped into small pieces
• 1 medium sweet potato, grated
• 2 stocks celery, diced
• 1 small onion, diced
• 1 cup cherry tomatoes, sliced
• 2 cloves garlic, minced
• 3 Tbsp oil or butter
• 750ml low sodium chicken or vegetable broth
• ¾ cup half-and-half cream
• 1 tsp thyme
• ½ tsp paprika
• salt and pepper to taste

Garnish: Fresh parsley

Directions for Sweet Potato & Cauliflower Soup:

1. In a large pot over medium heat, sweat onion and garlic in olive oil until transparent. I add a pinch of salt when cooking onions.
2. Secondly, add celery, cauliflower, sweet potatoes and cook for a couple of minutes until softened. Then, add tomatoes and heat for about 2 minutes until softened.
3. Add thyme and paprika to vegetables.
4. Add chicken or vegetable stock and bring contents to a boil.
5. When soup is boiling, reduce temperature and allow soup to simmer until for about 15-30 minutes.
6. Add cream and continue to heat until warmed. Taste for desired spices and blends.

Sweet Potato & Cauliflower Soup

Yield: 6

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

This creamy Sweet Potato & Cauliflower Soup is easy to make and filled with warm fall flavours.

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Ingredients

• 3 cups of cauliflower, chopped into small pieces
• 1 medium sweet potato, grated
• 2 stocks celery, diced
• 1 small onion, diced
• 1 cup cherry tomatoes, sliced
• 2 cloves garlic, minced
• 3 Tbsp oil or butter
• 750ml low sodium chicken or vegetable broth
• ¾ cup half-and-half cream
• 1 tsp thyme
• ½ tsp paprika
• salt and pepper to taste
• Garnish: Fresh parsley

Instructions

1. In a large pot over medium heat, sweat onion and garlic in olive oil until transparent. I add a pinch of salt when cooking onions.
2. Add celery, cauliflower, sweet potatoes and cook for a couple minutes until softened.  Add tomatoes and heat for about 2 minutes until softened.
3. Add thyme and paprika to vegetables.
4. Add chicken or vegetable stock and bring contents to a boil.
5. When soup is boiling, reduce temperature and allow soup to simmer until for about 15-30 minutes.
6. Add cream and continue to heat until warmed. Taste for desired spices and blends.