Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Sweet Potato-Cauliflower Soup - Vegan
Sweet Potato-Cauliflower Soup - Vegan
About the Recipe
“Completely delicious pureed sweet potato-cauliflower soup, perfect served hot or cold.
Vegan and gluten free. Will win over even a cauliflower hater with its delicate cauliflower-free aroma.
Vegetable-based only, but a hearty recipe.
Garnish with avocado and fresh mint leaves.”
Recipe by: Kara D – All Recipes Servings: 4
Ingredients:
3 carrots, peeled and halved
1 large sweet potato, chopped into large pieces
1 large head cauliflower, cut into large chunks
1 stalk celery, halved, or more to taste
6 cloves garlic
1 tablespoon ground turmeric
1 teaspoon olive oil
1 yellow onion, chopped
salt and ground black pepper to taste
1 tablespoon unsweetened coconut cream
1 tablespoon finely chopped fresh dill
1/2 lemon, juiced, or more to taste
Getting it done:
1. Bring a large pot of water to a boil and add carrots and sweet potato. Reduce heat to low and let simmer until semi-tender, about 5 minutes. Add cauliflower, celery, garlic, and turmeric; stir well. Simmer, stirring every few minutes, until cauliflower is fork-tender but not mushy, about 15 minutes.
2. Meanwhile, heat olive oil in a frying pan over medium heat. Add onion, season with salt, and stir until golden, 5 to 7 minutes.
3. Stir sauteed onion, coconut cream, and dill into the soup. Season with salt and pepper. Remove from heat and pour mixture into a large bowl. Let cool slightly, 5 to 10 minutes. Stir in lemon juice. Taste and adjust lemon juice, salt, and pepper to taste.
4. Use an immersion blender to blend until smooth. Enjoy hot or refrigerate and serve cool.
Ingredients:
3 carrots, peeled and halved
1 large sweet potato, chopped into large pieces
1 large head cauliflower, cut into large chunks
1 stalk celery, halved, or more to taste
6 cloves garlic
1 tablespoon ground turmeric
1 teaspoon olive oil
1 yellow onion, chopped
salt and ground black pepper to taste
1 tablespoon unsweetened coconut cream
1 tablespoon finely chopped fresh dill
1/2 lemon, juiced, or more to taste
Getting it done:
1. Bring a large pot of water to a boil and add carrots and sweet potato. Reduce heat to low and let simmer until semi-tender, about 5 minutes. Add cauliflower, celery, garlic, and turmeric; stir well. Simmer, stirring every few minutes, until cauliflower is fork-tender but not mushy, about 15 minutes.
2. Meanwhile, heat olive oil in a frying pan over medium heat. Add onion, season with salt, and stir until golden, 5 to 7 minutes.
3. Stir sauteed onion, coconut cream, and dill into the soup. Season with salt and pepper. Remove from heat and pour mixture into a large bowl. Let cool slightly, 5 to 10 minutes. Stir in lemon juice. Taste and adjust lemon juice, salt, and pepper to taste.
4. Use an immersion blender to blend until smooth. Enjoy hot or refrigerate and serve cool.
About the Recipe
“Completely delicious pureed sweet potato-cauliflower soup, perfect served hot or cold.
Vegan and gluten free. Will win over even a cauliflower hater with its delicate cauliflower-free aroma.
Vegetable-based only, but a hearty recipe.
Garnish with avocado and fresh mint leaves.”
Recipe by: Kara D – All Recipes Servings: 4
Nutritional Info
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