Cozy Sweet Potato Cauliflower Soup Recipe

Introduction

Today, I’m sharing a recipe that holds a special place in my heart for its comforting and cozy flavors. This unique dish is perfect for a chilly autumn evening, bringing warmth and richness to the table.

Ingredients

• purple sweet potatoes (300g)
• cauliflower (200g)
• coconut milk (400ml)
• curry powder (2 tbsp)
• ground turmeric (1 tsp)
• canned chickpeas (200g)
• ginger (1 tbsp)
• vegetable broth (500ml)
• salt (to taste)
• black pepper (to taste)

Kitchen Tools

• chef’s knife
• cutting board
• large pot
• immersion blender

Preparation

Start by peeling and dicing the purple sweet potatoes and cutting the cauliflower into small florets. In a large pot, combine the diced sweet potatoes, cauliflower florets, coconut milk, curry powder, ground turmeric, ginger, and vegetable broth. Season with salt and pepper to taste.

Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes or until the sweet potatoes and cauliflower are tender. Add in the canned chickpeas and continue to simmer for another 5 minutes.

Using an immersion blender, blend the mixture until smooth and creamy. If the consistency is too thick, you can add more vegetable broth to reach your desired consistency.

Tips

For an extra layer of flavor, you can garnish the dish with a drizzle of coconut cream and a sprinkle of crispy spiced chickpeas. This adds a wonderful crunch and depth to the creamy texture of the sweet potato and cauliflower soup.

Serving

This flavorful sweet potato and cauliflower soup weighs approximately 1200g after cooking. It serves 4 generous portions, with each serving weighing around 300g. Each serving is estimated to have around 250 calories.

I hope you enjoy this unique and delicious sweet potato and cauliflower soup. Feel free to get creative with the seasoning and toppings to make it your own. Happy cooking!