CAULIFLOWER SWEET POTATO TURMERIC SOUP

Please See Other Recipes

In addition to roasted chickpeas, I decided to go all out and also add curried roasted cauliflower. I simply reserved some of the cauliflower from the soup, added it to a pan with a tiny bit of olive oil and some curry powder and then roasted it in the oven at the same time as the chickpeas. Again, this is optional but I loved the extra texture the roasted cauliflower added.

INGREDIENTS

• 1 medium white onion (300 g), diced
• 4 cloves garlic, minced
• 1 tbsp peeled fresh ginger, grated or minced
• 1 tbsp turmeric
• 1 large or 2 small carrots (160 g), peeled and diced
• 4 cups (400 g) cauliflower, chopped into small florets
• 2 cups (350 g) peeled and diced sweet potato
• 3 cups vegetable broth
• 1 cup canned coconut milk (see notes)
• good pinch of black pepper, or to taste
• sea salt, to taste
• squeeze of fresh lemon or lime juice

INSTRUCTIONS

1. In a soup pot over medium heat, saute the onion, garlic, ginger, carrot, cauliflower and sweet potato in 1/4 cup of the vegetable broth until fragrant and starting to soften, about 10 minutes. Add a splash more broth if it’s starting to stick.
2. Add the turmeric, stir and cook for another minute.
3. Add the rest of the vegetable broth and simmer lightly until the cauliflower and sweet potato are tender, about 20 minutes.
4. Stir in the coconut milk and if needed, more vegetable broth to reach desired consistency.
5. ......................................

for full instruction please see : runningonrealfood.com

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