Purple Sweet Potato Soup with Cauliflower
This dairy free purple sweet potato soup is rich in nutrition and flavor and ready in about 30 minutes. Seasoned with nutmeg, cloves and fresh thyme it makes a wonderful meal on its own or a great starter to a holiday feast.
Servings 6
Calories 92kcal
Ingredients
- 1 lb purple sweet potatoes
- ½ lb purple florets cauliflower
- 2 cup water
- 2 tablespoon fresh thyme
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon ground cloves
- 1 cup vegetable stock
- ¼ cup lemon juice
- 3 teaspoon extra virgin olive oil
Instructions
- Peel and chop sweet potatoes into 1-inch chunks.
- Place sweet potato chunks in a small pot with cauliflower, water, salt and pepper.
- Over high heat bring vegetables to boil. Reduce heat to medium and continue cooking until vegetables are fork tender.
- Using a hand blender or potato masher, mash vegetables until smooth. You can also bring the mixture to room temperature, blend in a blender and then return mixture to the pot.
- Over low heat stir in vegetable stock, lemon juice, thyme, nutmeg and cloves.
- Cook for 5 more minutes. If soup is still thick, add water as needed to desired consistency.
- When ready to serve, garnish with olive oil and extra fresh thyme.
Notes
Ingredient suggestions: Purple sweet potatoes are very high in antioxidants and has a low glycemic index. They tend to be a little drier than their orange sweet potato cousins. You can find purple sweet potatoes and purple cauliflower in the produce aisle.
TO STORE: Store any leftover soup in an airtight container and refrigerate for up to 4 days.
TO FREEZE: Because this soup is dairy free, you can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Nutrition
Serving: 1cup | Calories: 92kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 337mg | Fiber: 3g | Sugar: 6g
