Cauliflower and Sweet Potato Soup
The full recipe can be found here. I used a slightly modified version.
Ingredients
- 1 Tablespoon Olive Oil
- 1 whole Small Onion Chopped
- 2 cloves Garlic, Minced
- 1 pound Sweet Potato, Peeled And Chopped
- 4 cups Chicken Stock
- 1 cup Water
- 1 head Cauliflower, Cut Into Florets
- 4 Tablespoons Cream Cheese
- 1 1/2 cups Shredded Cheddar Cheese
- Salt And Pepper, to taste
Directions:
Heat oil in large soup pan over medium-high heat. Add onion and a sprinkle of salt and sauté until onion is fragrant and translucent, 3-5 minutes. Add minced garlic, chopped sweet potato, and sauté an additional 2-3 minutes, stirring frequently.
Add chicken stock, 1 cup water, and chopped cauliflower and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes, until vegetables are tender.
Remove from heat, add cream cheese, and purée with an immersion blender or in batches in a regular blender. (If you want to keep some chunks, reserve 1 cup of the cooked cauliflower before puréeing the rest of the soup). (I pureed everything)
Return soup to heat, add cheddar cheese, and stir until cheese is melted and soup is heated through, 2-3 minutes.
Season with salt and pepper to taste, garnish as desired, and serve.
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