Vegan Sweet Potato-Cauliflower Soup
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 Summary
Ingredients
Directions
Tips
Cook's Notes:
You can substitute canola oil for olive and use 2 tablespoons coconut milk instead of coconut cream. You can also use 2 medium sweet potatoes instead of 1 large.
Water should just about cover the vegetables. Do not add more water, or you will be left with a watery soup.
If you feel during preparation that some vegetable chunks are over-boiling due to size, take them out into a large bowl, set aside, and continue preparation.
If you would like to use a Nutribullet(R): fill to the line with a good mix of the boiled vegetables (I recommend a roughly 3-2-1 cauliflower/sweet potato/carrot-celery mix), and add about 15 tablespoons of the broth. Puree on Low for 10 to 15 seconds, or until smooth.
