5 INGREDIENT SWEET POTATO + CAULIFLOWER SOUP

5 INGREDIENT SWEET POTATO + CAULIFLOWER SOUP - This Wild Home

It’s soup season! The weather is mostly cold these days and that means I want warm food that is quick and easy.

That’s probably why soup is my go-to. I can make one big pot of it and have meals for a week. I’ve also found that Oliver is far more willing to eat veggies if they’re not in veggie form, so soup it is.

This soup is a fun one because it’s simple, but there are a lot of ways you can mix it up to make it a new soup every time!

SWEET POTATO + CAULIFLOWER SOUP

Before I share the recipe, you’ll find in my cooking that I don’t use a ton of salt (which drives my dad crazy but in the end it’s for his own good), but it never hurts if you’re into it!

INGREDIENTS

1 finely diced onion

1 finely diced green bell pepper

1 head of cauliflower

3 sweet potatoes

4 cups chicken OR veggie broth

Olive oil for cooking

DIRECTIONS

  1. Pre-heat oven to 350 degrees. Chop up cauliflower into small pieces, place on a baking sheet, and toss in olive oil. Place in oven and let bake for 20-30 minutes (or until it starts to look roasted).

  2. While cauliflower bakes, finely chop onion and green bell pepper. Cook in olive oil on medium high in the soup pot.

  3. Once the onion and bell pepper have browned, add in broth.

  4. Peel and dice sweet potatoes and add to soup pot.

  5. Once cauliflower is done, blend in a blender until it’s a liquid consistency.

  6. Add cauliflower to soup and let it simmer until sweet potatoes can be mashed.

  7. Mash sweet potatoes with a spoon and then you’re done!

makes about 4 servings

MIX IT UP

Here are some ideas to change up the recipe:

  • Whisk the soup once sweet potatoes are soft to make it creamy.

  • Add paprika to spice it up.

  • Top it with parmesan cheese because cheese makes everything better.

  • Swap the sweet potatoes with carrots or just do half and half.