Description
This Sweet Potato and Cauliflower Soup will warm you right up on a cold day! It’s loaded with veggies and has great texture.
Ingredients
Scale
- 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
For the honey whipped burrata
- 8 ounces burrata
- 1 teaspoon honey
- 1/4 teaspoon salt
Instructions
- 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.
- 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.
- Heat through over medium/low heat until hot, and serve immediately with a dollop of whipped burrata and a sprinkle of roasted sunflower seeds.
For the honey whipped burrata
- Blend the burrata, honey, and salt until light and fluffy.
Notes
* When using a blender with hot liquid, do not fill all the way. Place the top of the blender on, vent the lid, and cover with a kitchen towel to allow steam to escape.
* This soup freezes great!