Cream of sweet potato and cauliflower soup

 

 

This soup is easy peasy.  The only special thing you need is an immersion blender (something I could not live without!)

I suppose you could do it the old fashioned way in a blender but after a blender explosion that involved 3rd degree burns and ceiling stains, I generally stay away from putting hot things in my beloved Vitamix.

This was one of those use what you have soups that turned out so good I had to blog it. Pureed soups can be a bit of a hit or miss with me  I find they can go from gourmet to baby food mush pretty easily so I always garnish them up really nicely to add interest to my palate and eye.

This time I indulged with bacon, pine nuts, parsley and cashew feta.  I ate two bowls to myself and by the time my family got done, there were no leftovers to forget about in my fridge.  Success!

If you want a hot, creamy, nourishing bowl of soup on your table tonight, give this one a try!

 

Cream of sweet potato and cauliflower soup

Ingredients:

1 large or two small leeks (white parts washed well)

1 clove garlic

3 cups chopped cauliflower

1 sweet potato (about 1.5 cups cubed)

1 tsp thyme

2 tbsp. grass fed butter or coconut oil

1/4 cup coconut milk (creamy part)

3 cups bone broth or veggie stock

3 tbsp. cashew cheese

salt and pepper to taste

 

Directions:

Heat butter and sauté leeks until translucent

Toss in garlic and remaining veggies

Season with salt, pepper and thyme

Cover with stock and simmer 30 minutes

Turn off heat and stir in coconut milk and cashew cheese

Using an immersion blender, blend until a creamy pureed consistency

Garnish with some herbs, meat, nuts, grain free crackers, and or any cheese of choice.  Just have fun with it, the soup is a perfect base for a wide range of flavours!

 

 

 

 

 

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