One of my favourite kind of meals to make are soups. They don’t take a lot of time, they’re warm and hardy, and you can freeze batches of it and enjoy it for weeks! The recipe I am sharing today is for a cauliflower and sweet potato soup. Since this soup is relatively easy to make, I decided to kick it up a notch by topping it with crispy kale and pumpkin seeds. This soup is perfect to eat during these colder months and with the holidays just around the corner, this soup couldn’t have come at a better time!
Another great thing about this recipe (in case you still needed to be convinced), is you can easily replace the vegetables I used with whatever you like. Butternut squash, parsnips, carrots, whatever you prefer! This soup looks impressive with the kale piled high and toasted pumpkin seeds showered on top. If you’re looking to show off at your next dinner party or you just need some comfort food, this recipe will be sure to meet your requirements.
- For the soup:
- 1 tbsp of olive oil
- 1 medium size sweet potato chopped
- 1 head of cauliflower chopped into small florets
- 1/2 of an onion chopped
- 2 cloves of chopped garlic
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 bay leaves
- 1/2 tsp turmeric
- 1/2 tsp garlic powder
- 3 cups of vegetable stock
- 1 cup of water
- 1/2 cup of non-diary milk
- For the kale chips:
- 6 stalks of kale
- olive oil
- Chopped chives to sprinkle on top
- Toasted pumpkin seeds to sprinkle on top
- In a large tall pot, saute your sweet potatoes, cauliflower, onion, and garlic in oil. Begin to toss the vegetables together, making sure to not burn or brown the vegetables. I cooked my vegetables for 10 minutes on a medium low heat.
- After 10 minutes add in your spices and seasonings. You can always add more spices if you like, but I wanted to let the vegetables shine. Give everything one last stir and then add in your vegetable stock, water, and milk. You want the vegetables to be almost covered by the liquids. You might need to add more or less water depending on how thick you like your soup. Some of the liquid will evaporate as you cook it.
- Bring down the temperature to a slightly lower heat and put the lid on the pot. Stir every 5 to 10 minutes.
- After 30 minutes your vegetables should be cooked all the way through. Take a fork and pinch your sweet potato. If it slides right off or breaks, then it is cooked all the way through. Remove your bay leaves from the soup. Turn off the heat and take your soup off the stove. With an immersion blender, slowly start to puree the mixture. If you don’t have an immersion blender you can use a regular blender, but make sure to do it in small batches to prevent your soup from exploding (I learned this the hard way). Once you have blended it to your desired consistency, you can put the soup on a low heat to keep it warm while you make your kale chips. Be sure to taste your soup for seasoning.
- On a baking tray, toss together your chopped kale and olive oil. Make sure to remove the stalks from the kale so you are just left with the leaves. In a 350 degree oven, add in your kale and keep an eye on it because it can burn! After 7 minutes your kale should be crispy.
- To serve I like to pour my soup into a shallow bowl, sprinkle chives, toasted pumpkin seeds, and pile on the kale.
Get the full recipe for the soup by clicking here.