Cauliflower and Sweet Potato Soup


  • 2 cups of fresh steamed cauliflower cut in small floretes or frozen cauiflower
  • 2 cups of canned sweet potatoes, drained, rinsed and cut into small chunks or cooked sweet potatoes
  • 2 cooked red skin tomatoes, cut in chunks
  • 2 cloves of garlic, diced
  • 1 small sweet onion, chopped fine
  • 1 large carrot, diced
  • 1 stalk of celery, diced
  • 2 tbsps. olive oil
  • 2 quarts of vegetble stock or water
  • 1 tsp. sea salt
  • 1 bay leaf
  • 1 tbsp. chopped fresh thyme
  • Chopped parsley or cilantro for garnish


  1. Prepare all vegetables. Reserve1/2 cup of mini cauliflower floretes for garnish.
  2. Heat olive oil in a large saucepan and cook garlic, onion, carrot and celery over medium heat until onion is translucent. About 8 minutes.
  3. Add the vegetable stock or water along with the sea salt and bay leaf.
  4. Add cauliflower, sweet potatoes and red skin potatoes.
  5. Bring to a boil, cover, lower the het and simmer for 30 minutes.
  6. Discard the bay leaf, add the thyme and remove from heat.
  7. Remove 4 cups of liquid and puree in a blender until smooth.
  8. Add the pureed liquid back to the pot.
  9. Add the reserved cauliflower floretes.
  10. Garnish bowls of soup with chopped parsley or cilantro.
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