Cauliflower & sweet potato soup

Last July, I promised you more culinairy cauliflower adventures…….

so, after a little break…here we go!

How about soup? Cauliflower soup?

Nice? Yes. Tasty? Yes, definitily. Pretty? Well…..if you like pale…..

I’ve been experimenting a bit with recipes, but somehow the looks never match the taste. Plain cauliflower makes a pale, white soup, adding curry makes it, well, OK, yellowish…..but still.

And then, yesterday somewhat by accident I came up with a recipe that’s both tasty, and pretty (if you like orange). It was one of those, let’s see what we have lying around in the kitchen kind of days. and well – surprise- I had a cauliflower lying around, and a sweet potato ( another thing I’ve started experimenting with lately). Et voila!

If you’d like to give it  a try, here’s what I used:

• one medium sized cauliflower
• one rather small sweet potato
• an onion
• a cube of vegetable stock
• 120 ml coconut milk
• half a spoon of red pepper paste
• a teaspoon of curry
• a teaspoon of ground coriander
• a teaspoon of ground cumin
• a teaspoon of kurkuma
• black pepper

And here’s what I did:

• heated the oven to 230 degrees Celsius and roasted the sweet potato in its skin for about 30 minutes
• cleaned, cut and boiled the cauliflower
• chopped and fried the onion, added all spices and pepper paste
• allowed sweet potato to cool down, then peeled it
• drained the cauliflower
• added all ingredients to the cauliflower in the pan
• blended it smooth
• and let it boil for a little while
• filled my bowl and sprinkled on some more pepper – black and red
• let the rest cool down and stored it in my fridge
• reheated what was left the next day ( today) and had a warm and tasty lunch

 

This recipe was enough for a dinner & lunch for one (no my kids don’t do cauliflower soup), and it was really thick. You can add more coconutmilk or even a bit of water to make it thinner.

And, the larger the cauliflower and the potato/potatoes, the more soup you will have. Ofcourse. Enjoy.