Fall is around the corner, which means soup season has arrived. Is there anything better to warm you up than a nice steamy hot bowl of creamy cauliflower and sweet potato soup? I don’t think so!
It’s also a great way to finish up that left over cauliflower in your refrigerator that you just don’t know what to do with. Just add a few carrots and sweet potatoes, onion, garlic and spices and some cream and you have a nice, healthy soup that is easy to make. You can easily make this delicious soup with any left over vegetables like, spinach, broccoli or squash.
I love adding sweet potatoes to my soups because you can easily drop out the cream to make this recipe even healthier, and it will still be full of flavor.
If your kids are like our kids, they most likely love cheddar; so why not add a bit of grated cheddar cheese on top? Maybe try and accompany this meal with some fresh bread or our zucchini and goat cheese muffins? It’s delicious I tell you!
This weekend we did something different: we participated in the walk for Ataxia in St-Hyacinthe, Quebec. We raised a total of 1418$ in donations for research. This is actually almost 3 times more than our original goal! Chantal was quite proud!
The walk was 2 km. I know it’s not long, but for someone with ataxia it is quite a walk. It was a beautiful warm sunny day, the autumn leaves were just beautiful and the kids had a blast. All in all: the perfect day.
Here’s a message Chantal wanted to pass along: A special thanks to my team, family and friends for their support and encouragement, and to all those who walked with us, I cannot thank you guys enough. For more information about Ataxia please visit http://lacaf.org/ataxias/
Creamy Cauliflower and Sweet Potato Soup
Quick and easy cauliflower and sweet potato soup. This soup is creamy and delicious. Serve with a swirl of cream for an easy lunch or you can accompany it with a baguette and some cheese for a tasty entree.
- 1 cauliflower cut into florets
- 2 sweet potatoes peeled and chopped
- 1 red onion, chopped
- 2 carrots, chopped
- 1 clove of garlic
- 2 cups water
- 2 cup chicken broth
- 1 cup 35% cream
- 1 teaspoon basil
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- Put all ingredients except for cream in a large pot a and bring to a boil.
- Once vegetables are soft (15-20 minutes), let cool and put in your food processor.
- Blend until all your vegetables are creamy and return your ingredients to your cooking pot to reheat.
- Add 1 cup of cream.
- Garnish a swirl of cream, salt and pepper, serve and enjoy