Sweet Potato Cauliflower Soup

Ingredients

• Cauliflower

  Raw

  1 head medium or 588g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Sweet potato

  Raw, unprepared

  3 sweetpotato, 5" long or 390g

• Onions

  Sweet, raw

  1 onion or 331g

• Corn

  Sweet, yellow, raw

  3 cup or 435g

• Garlic

  Raw

  2 cloves, minced or 6g

• Water

  Plain, clean water

  7 cup or 1.66kg

• Salt

  Table

  ¾ tsp or 5g

• Onions

  Young green, tops only

  2 stalk or 24g

Directions

1. Preheat your oven to 400 degrees F and cut up your cauliflower into bite sized pieces. Place cauliflower onto ungreased cookie sheet and lightly drizzle with olive oil. Place in oven and let roast until golden brown on the tops and tender, but not mushy, about 20-30 minutes. Remove from oven and let cool while you cook the rest of the soup.
2. In large stockpot, bring sweet potato, onion, corn, garlic, and water to a boil. Salt and stir. Reduce heat and allow to remain at a constant simmer until sweet potatoes are tender. Add in cooked cauliflower and divide soup into 2 parts.
3. Let soup cool and then blend one part soup in blender until very smooth. Combine with second part soup and stir. Salt to taste and warm up over stovetop if needed. Enjoy!

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