Baby, it’s cold outside.
Well, not really for us over here in LA. But for so many of you across the country who are dealing with temperatures in the zeros, this soup will warm you right up. Plus it’s delicious. Plus it’s comforting. PLUS it’s good for you!!
You can of course, leave it at that OOOOOOOOOOOOOOOR go crazy and top it off with a dollop of my honey whipped burrata and a sprinkle of sunflower seeds. I’m all about the burrata. And swirled into a bowl of this soup takes it to a whole new level of awesomeness.
- 1 1/2 pounds sweet potato peeled and cubed
- 1 pound cauliflower florets
- 1/2 cup shallots sliced
- 2 cloves garlic peeled and smashed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 1/2 - 4 cups chicken stock or vegetable stock
- Salt and pepper to taste
- Roasted sunflower seeds for garnish
- 8 ounces burrata
- 1 teaspoon honey
- 1/4 teaspoon salt
1) Preheat oven to 400 degrees. Place the sweet potato, cauliflower, shallots, and garlic on a sheet pan. Toss with the olive oil, salt, and pepper until well coated. Roast in the oven for 30-35 minutes until veggies are soft and begin to caramelize. Remove from oven and set aside.
2) In batches, pour the veggie mixture and stock in a blender and blend until smooth and creamy, or to your desired texture (about 1 minute). I add about 1-2 cups of veggies with 1 cup of stock to start, and adjust accordingly. I like this soup slightly thick. For a thinner soup add more stock. Pour puree into a medium stock pot and repeat steps until all the veggies have been blended. Once the entire soup is pureed, add salt and pepper to taste. I added about another 1 1/2 teaspoons salt.
3) Heat through over medium/low heat until hot, and serve immediately with a dollop of whipped burrata and a sprinkle of roasted sunflower seeds.
1) Blend the burrata, honey, and salt until light and fluffy.
* This soup freezes great!
Soup for you!