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Easy Roasted Sweet Potato and Cauliflower Soup

July 22, 2013

Soup weather! The rain pelts down in sheets, driven almost horizontal by a bitingly cold north westerly gale that howls around the eaves, battering the trees and my poor herb pots on the little patio outside. I huddle down under the blanket with my book and stare morosely out at the miserable spectacle and my thoughts turn to food. I don’t know about you but I always think of food when I am cold and then I become energized. Soup is what I need right now. I go to the kitchen and switch on the gas to boil water for a cup of warming rooibos tea and check out the contents of the fridge and vegetable basket. I come up with a head of cauliflower, garlic, onions and some delicious orange sweet potatoes that I bought the day before on a visit to a food market. Could I use them together in a soup? I pick up my smartphone and ask Mrs Google’s advice….and it turns out that yes, it has been done by many others before me. So I draw some inspiration from this one by Allyson Kramer (Manifest Vegan) that stands out from the rest because it contains Garam Masala…and I love adding spice to my food!

As soon as there was a slight break in the rain I rushed outside with my kitchen scissors and picked a handful of thyme and Italian parsley and headed to the kitchen to cook! Using Allyson’s basic recipe as inspiration I pimped to my heart’s content and came up with one of the most delicious soups I have made in a while. Roasting the cauliflower and sweet potato brings out a wonderful depth of  flavour and mellows out the garlic, sweetening it in the process. This soup was totally sublime and my other half, who eats soup mostly with long teeth and trepidation, declared it a winner and said he would definitely eat it over and over again. Sweet soupy words to my ears because I love soup and will eat it at every opportunity. Being able to add another to the short list of his favourites is a grand thing for me!

Before I give you the recipe for this delicious soup let me give you one *tip that I always use….I read this somewhere years ago and I have used it so many times since then. Don’t ever throw out those rindy end bits of parmesan cheese when you can no longer grate any more cheese off them, you know that hard pale rind that has parmigiano reggiano stamped on it, rather put them into a ziploc baggie and freeze instead. When you are making soup pop one into your pot of soup and fish it out at the end of the cooking time before blending or serving. You don’t actually eat the rind. All it is doing is imparting the most wonderful flavour to the food.  I have been known to do this when I roast a whole chicken as well, popping the “heel” into the cavity along with half a lemon and some fresh parsley or thyme sprigs and removing it before carving. You don’t need any more flavouring than that to give you a royal meal.

ROASTED SWEET POTATO AND CAULIFLOWER SOUP
(Serves 4 as a main meal or 6 – 8 as a starter)

Ingredients:

1 large head cauliflower rinsed and cut into florets
4 large sweet potatoes – peeled and cut into 2,5cm cubes (mine were orange)
1 Head of Garlic – just the top sliced off
1 large onion – peeled and chopped
2 litres Vegetable Stock
Few sprigs of Fresh Thyme – leaves picked off and sprigs discarded
15ml Garam Masala (or use a bit less if you prefer)
2,5ml Nutmeg – finely grated
1 frozen Parmesan heel (see *tip above)
30ml Olive Oil
30ml Coconut Oil
250ml Full Cream Milk or Coconut Milk
Handful Italian Parsley sprigs – finely chopped (makes about 30ml)
Parmesan shavings or Grated Sharp Cheddar Cheese for serving

Method:

• Preheat oven to 200degC
• Place cauliflower florets in a single layer on one half of a large baking tray and the sweet potato cubes in one layer on the other half of the baking tray. Tuck the head of garlic in the middle somewhere
• Sprinkle the vegetables liberally with the Garam Masala and the nutmeg and then drizzle with the Olive Oil
• Roast uncovered for about 20 minutes until the edges of the sweet potato begin to caramelize slightly
• Meanwhile place the onion and thyme in a large saucepan with the coconut oil (or 30g of butter if you prefer) then sauté over high heat for a minute or two until the onion is glazed and limp
• Remove the roasting tray from oven after the 20 minutes and scoop the sweet potato into the saucepan. Stir and continue sautéing it with the onions over a low heat.
• Give the cauliflower a quick shake and then return it (and the head of garlic) to the oven and reduce the oven temp to 180degC. Roast for another 10 minutes until the florets are nicely browned but still a bit crunchy. Remove from oven then squeeze the garlic cloves out of the skins into the saucepan with the onion and sweet potato. Discard the skins. Cover the cauliflower loosely with foil and set aside until needed
• Add the vegetable stock and milk and the parmesan heel (rind) to the saucepan and bring to a boil over high heat then reduce heat, cover the saucepan with a lid at a slight angle and allow to boil gently for about 15 to 20 minutes, stirring now and again, until the veggies are soft and the parmesan has imparted its delicious flavour to the pot
• Remove the parmesan heel and discard then add half the cauliflower florets to the saucepan and blend the soup until velvety smooth. I use a stick blender in the saucepan but use any blender you have
• Return to the heat and stir through the remainder of the roasted cauliflower florets
• Stir through the finely chopped Italian parsley and add salt and pepper to taste.

Top each plate with a dollop of Double Fat Yoghurt and a few shavings of parmesan cheese

Serve with your choice of LCHF/banting bread or cracker

Enjoy,

browniegirl xx

2 Comments leave one →
  1. Cindy permalink
    July 22, 2013 3:10 PM

    Thanks for the tip on the parmesan rind!

    • Colleen permalink*
      July 22, 2013 3:52 PM

      My pleasure, it adds so much flavour to soups, stews and other dishes…love it 😉 xx

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