The gluten free vegan journey continues. We have had a lot of successful meals! Most of them pretty basic. We have even tried gluten free breads, and tortillas. Haven’t been too fond of those (let me know if you are interested in a review).
When I asked my boyfriend if he had any ideas for dinners this week, he said something with sweet potatoes. And since it has actually been acting like winter, I thought a soup was in order.
This soup is a great balance of sweet and savory. It is creamy and really filling! We both brought this soup to work for lunch and it tasted just as delicious as it did the night before.
Each bite starts out warm and savory, then finishes with a light sweet flavor. The cauliflower adds a nice texture, firm and a bit crunchy in spots. This soup will leave you wanting more.
Sweet Potato Soup with Roasted Cauliflower
Based on a recipe by Manifest Vegan
- 1 large head cauliflower
- grape seed oil for drizzling
- few dashes garam masala (optional)
- 3 medium to large sized peeled sweet potatoes, cut into 1″ pieces
- 1 sweet onion, diced
- 2 cloves garlic
- 4 cups filtered water
- 3 cups vegetable broth
Preheat your oven to 400 °F and cut up your cauliflower into bite sized pieces. Place cauliflower onto ungreased cookie sheet and lightly drizzle with oil and sprinkle lightly with garam masala. Place in oven and let roast until golden brown, about 20-30 minutes. There’s no need to flip them.
In large stockpot, bring sweet potato, onion, garlic, water and broth to a boil. Salt to taste and stir. Reduce heat and allow to remain at a constant simmer until sweet potatoes are tender.
Let soup cool and then blend one part soup in blender until very smooth, if you have a cheaper blender this can take a couple minutes. Salt to taste and warm up over stovetop if needed.
*If soup is still warm when you blend it, make sure you vent the top of your blender (removing the middle piece). You can cover the hole with a paper towel and that will keep you from getting soup all over your kitchen! Trust me, I have learned this from experience.
Serve with a shallow bowl and top soup with roasted cauliflower.