Happy Meatless Monday! As the weather gets colder, I crave warm hearty soups. There's just something comforting about a hot bowl of soup! I came up with this recipe to tempt my son. He did not inherit my passion for soup, but what kid doesn't like sweet potato?
This recipe is super simple, and uses my favourite spices. There is only a tiny bit of added fat, but this can be eliminated if you use parchment paper on your cookie sheet and skip the non-stick cooking spray when roasting your cauliflower. Why not make a big pot on the weekend and take it for lunch all week long?
1 large head of cauliflower
1/2 tsp. garam masala
3 medium sweet potatoes peeled and cut into 1 inch pieces
1 medium onion, diced
2 cloves garlic, minced
4 cups of vegetable broth
3 cups of water
2 tsp. curry powder
2 tsp. cumin powder
1 1/2 tsp. salt
Chopped cilantro or chives for garnish
Preheat your oven to 400 degrees F. Cut cauliflower into bit sized florets and spread them on a cookie sheet sprayed with non-stick cooking spray (or use parchment paper). Sprinkle garam masala on cauliflower and spray with cooking spray. Place in oven and roast for 20-30 minutes until golden, but not too soft.
Meanwhile in a large pot add sweet potatoes, onion, garlic, broth, water, curry, cumin and salt. Bring to a boil then reduce the heat and simmer until sweet potatoes are tender. Use a potato masher and mash most of the sweet potatoes in the pot. Add roasted cauliflower and stir.
Serve immediately topped with chopped cilantro or chives.
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