I’ve been a bit sick the past couple of days and really needing something warm, comforting, and nutritious. I also didn’t want to spend a long time in the kitchen. This wonderful soup came to mind – full of veggies and spice. It’s creamy with a little bit of crunch from the roasted cauliflower and just enough heat to help with the congestion but not be offensive to those who don’t like spicy food.
1 head of cauliflower
3 medium sweet potatoes, peeled and cubed into 1″ pieces
1 quart (6 cups) vegetable broth
2 cups water
2 tablespoons olive oil
2 tablespoons garam masala
2 tablespoons paprika
1 teaspoon cayenne pepper
1 tablespoon salt
Preheat the oven to 350F. Cut up the cauliflower into small pieces and lay onto a baking pan. Drizzle the olive oil on top and add the garam masala and paprika. Carefully stir around on the pan a bit and place into the oven for about 20 minutes.
While that’s cooking, in a large pot bring the water, vegetable broth, salt, cayenne, and cut up sweet potatoes to a boil and cover. Cook for about 20 minutes – the potatoes will be tender. Let it cool a bit, then slowly add the potato pieces and some of the broth into a food processor or blender (I had to do mine in 2 batches). Blend until all of it is smooth. Place the soup back into the pot and onto the stove on low heat.
Add the cauliflower to the soup and stir together well. Makes about 4-6 large bowls, or 6-8 smaller bowls.