Ingredients for Savory Cauliflower And Yam Soup
- 4 cups Homemade Chicken Broth
- 2 medium Sweet Potatoes, peeled and cubed
- 1 medium Onion, chopped
- 2 Garlic Cloves, minced
- 1 cup Carrots, chopped
- 3 cups Cauliflower florets
- 1 (14.5 ounce) can Tomatoes, diced (undrained)
- 2 cups Spinach, fresh
- 1/2 teaspoon Kosher Salt, or to taste
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Oregano, dried
- 1/4 teaspoon Black Pepper, or to taste
- 1/2 cup Heavy Cream (optional)
- 1 tablespoon Butter
- Water (2 tablespoons for sweet potatoes, 1/2 cup for carrots)
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How to Make Savory Cauliflower And Yam Soup
- Warm the chicken stock in a large stock pot over medium heat.
- While the broth warms, microwave the cubed yam with a little water (2 tablespoons) in a microwave-safe bowl for 8-10 minutes, or until very tender.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
- Transfer the cooked yam to a blender. Add enough warm chicken stock to create a smooth puree. Add the spinach and blend until finely chopped, but not completely pureed.
- Pour the yam-spinach puree into the stock pot.
- Add the sauteed onions and garlic to the soup. Add the cauliflower florets and diced tomatoes (undrained).
- In a separate small saucepan, cook the chopped carrots in 1/2 cup of water until tender, about 8-10 minutes.
- Add the cooked carrots and their cooking liquid to the soup.
- Season with salt, pepper, thyme, and any other desired spices to taste.
- Bring the soup to a simmer, reduce heat to low, and cook for 15-20 minutes, or until the cauliflower is tender.
- Stir in the heavy cream (if using) just before serving. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
123 g
Sugar
19g
Fat
20g
Carbs
4g
