This is an excellent tasty soup that can be easily adapted to monastic and/or vegan diners. A chopped fennel bulb or stalks of lovage could also be substituted for the onion. It’s a hearty soup that would warm a cold day, but with a dollop of sour cream or Greek yogurt, you could serve it cold for summer.
- 1 small cauliflower head, chopped
- 2 Tbsp Olive oil
- 1 Small onion, diced (optional-Fennel and/or lovage ok as substitutes)
- 3 Celery stalks, diced (more if you do not use onion)
- 2 lb Sweet potatoes, peeled and cut into 1-inch cubes
- 2 Cloves garlic, chopped (optional)
- 1 tsp Salt & pepper
- 1 tsp Paprika or Korean chili powder
- 1 tsp Fresh thyme
- 1/2 tsp Ground cinnamon
- 4 Cups Stock or water and mushroom powder/boullion
- Parmesan cheese to garnish (avoid if vegan)
- Garnish with black pepper
- 1/2 tsp Cardamom powder (optional)
- Green onions, sliced, for garnish
- Sour cream or Greek yogurt
Cut cauliflower into bite-size flowerets and steam until tender. Set aside.
Heat olive oil in large soup pot. Add onions or fennel/lovage (if used) & celery and sauté until transparent. Add sweet potatoes, garlic (if used), salt, pepper, paprika, thyme, and cinnamon and sauté until fragrant. Add stock, cover and simmer for 30 minutes or until sweet potatoes are tender. Add about half of the cauliflower.
Use immersion blender to blend until smooth. Add remaining cauliflower flowerets for texture. Serve with cheese and black pepper. Green onions and cheese may be served as separate garnish to make this suitable for monastics and/or vegans.
6 Servings.
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