Savory Cauliflower And Yam Soup Recipes

SPICY CAULIFLOWER SOUP

Steps:

• Preheat the oven to 400 degrees
• Chop up the head of cauliflower, separate the florets off the stem and leaves and place them on a Silpat lined baking tray.
• Remove the skin off the onion, ginger, and garlic cloves, roughly chop them up as well and add them to the baking tray as well.
• Wash and roughly chop up the celery stalks and add them to the tray as well.
• Add the oil, coriander, turmeric, cayenne, and smoked paprika to a small bowl and mix well.
• Then brush the spiced oil over the cauliflower, opinion, ginger, garlic, and celery on the baking tray.
• Place the spiced veggies in the 400 F oven and bake for 30 minutes until cauliflower is tender.
• Remove veggies from the oven, save a couple of roasted cauliflower florets to garnish the soup with, and add the rest to a blender along with the almond milk. Blend until it is as smooth as you like it to be.
• Season with salt and pepper to taste.
• Serve garnished with roasted cauliflower florets, jalapeño slices, and chopped cilantro.

SWEET POTATO AND CAULIFLOWER SOUP

Steps:

• Prep all the vegetables, reserving the 2 cups mini cauliflower florets.
• Heat the olive oil in a large saucepan. Cook the garlic, onion and carrot over medium heat until the onion is translucent, about 8 minutes.
• Add the sweet potatoes and the large cauliflower chunks, along with the stock, 3 large pinches of sea salt and the bay leaf.
• Bring to a boil, cover, and lower the heat. Simmer for 30 minutes.
• Discard the bay leaf. Add the chopped thyme and remove the pan from the heat.
• Puree with mixture in a vertical blender until it's smooth.
• Adjust the seasoning and add the reserved cauliflower florets.
• Return to the soup to medium-low heat and cook until the florets are tender, about an additional 10 minutes.
• Garnish with chopped parsley or cilantro before serving.

YAM SOUP

Steps:

• Pour chicken broth into a saucepan, with curry powder, salt, pepper, onion powder and garlic powder. Bring to a boil over medium heat. Add yam and onion, and simmer for about 20 minutes. Add rice, and cook for another 20 minutes, or until rice is tender.