Sweet Potato Cauliflower Soup

Ingredients

• Cauliflower

  Raw

  1 head medium or 588g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Sweet potato

  Raw, unprepared

  3 sweetpotato, 5" long or 390g

• Onions

  Raw

  1 medium or 110g

• Corn

  Sweet, yellow, raw

  3 cup or 435g

• Garlic

  Raw

  2 cloves, minced or 6g

• Water

  Plain, clean water

  7 cup or 1.66kg

• Salt

  Table

  ¾ tsp or 5g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

Directions

1. Preheat the oven to 400°F. Cut the cauliflower into bite-sized pieces, place them on an ungreased cookie sheet, drizzle with olive oil, and roast for 20-30 minutes until golden brown and tender. Remove from the oven and let cool.
2. In a large stockpot, bring the sweet potatoes, onion, corn, garlic, and water to a boil. Add salt and stir. Reduce the heat and simmer until the sweet potatoes are tender. Add the roasted cauliflower.
3. Let the soup cool slightly, then blend half of it in a blender until very smooth. Combine with the remaining soup, stir, and adjust salt to taste. Warm over the stovetop if needed before serving.

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