roasted sweet potato & cauliflower soup

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soup season is thankfully almost over! don’t get me wrong–i love soup, i love making soup. but i am not a fan of cold weather at all. i really only tolerate it because i can make the soups! so, since it’s still real cold in new york, i decided to combine a few of my favorite things…sweet potatoes, cauliflower, garlic & capers! i was really winging it on this one because i’ve never tried these ingredients together-it just sounded good. and, it turned out delicious! it was also really easy. plus i was able to get some cleaning done during the roasting part. and, my apartment smells so good!

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roasted sweet potato & cauliflower soup

1 head cauliflower, cut into florets
2 sweet potatoes, peeled & cubed
1 head garlic
1/4 cup capers, drained & dried
2-3 tablespoons olive oil
3-4 cups veggie broth or water, or a combo of both
1/4 teaspoon cayenne
1/2 teaspoon smoked paprika
salt & pepper to taste
  • preheat oven to 400 degrees.
  • toss cauliflower & sweet potatoes with 2 tablespoons olive oil in a large casserole dish. sprinkle with salt & pepper.
  • cut the top off of the head of garlic & place in a small ovenproof bowl. drizzle with olive oil.
  • put capers in a separate small ovenproof bowl & drizzle with olive oil.
  • place all 3 dishes in the oven and cook for 20 minutes.
  • stir cauliflower & sweet potatoes and the capers. cook an additional 20 minutes, checking after 10 minutes & stir again if needed.
  • when done, the cauliflower & sweet potatoes should be cooked through & browned on the outside. garlic should be soft when pierced with a toothpick or knife in the individual cloves. the top will be golden brown. the capers will be crispy.
  • let cool a little and transfer the cauliflower & sweet potatoes to a blender. keeping a handful of florets aside for garnish.
  • squeeze the garlic paste out of the skins & put in the blender.
  • add 3 cups broth & the spices. puree until smooth, adding more liquid until it’s the consistency you like.
  • pour the puree into a saucepan & heat over low flame until warmed through.
  • transfer to bowls and garnish with a few cauliflower florets & capers.

i think next time, i’ll set aside a larger portion of the roasted cauliflower to make a chunkier version of this.

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10 thoughts on “roasted sweet potato & cauliflower soup

  1. That looks so good. Cauliflower is so underrated. My favorite way to prepare it is simply roasting it with olive oil and sea salt. Delicious. Thank you for sharing!

  2. Hi! I´ve only been eating vegan food for about a month, and hungry (literary) for new recipes. I´m surely going to search your site. Thanks for following. Take care! //Emma

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