Vegan Sweet Potato Cauliflower Soup {Be Nourished with Keary}

INGREDIENTS:

-1 large head of cauliflower

-olive oil

-2 tsp Garam Masala* (optional)

-3 large sweet potatoes, peeled and diced into 1 in. cubes

-1 yellow onion, diced

-5 cloves garlic

-7 cups vegetable broth

-1/4 tsp cayenne pepper (optional if you want a little kick)

-1 tsp salt

-1 tsp fresh cracked pepper

DIRECTIONS:

1. Preheat oven to 400 degrees. Cut up cauliflower into bite size pieces. Lay out onto baking sheet covered in foil (to keep clean up easy) and drizzle with olive oil and sprinkle with Garam Masala. Roast 25-30 minutes or until tops become golden.

2. In a large soup pot, add 2 tsp olive oil and onion. Saute about 2 minutes. Add in sweet potato and garlic. Stir occasionally for about 5 minutes. Add in vegetable broth, reduce heat, cover, and let simmer until sweet potatoes are tender.

3. Add in cauliflower and mix well.

4. Puree soup in a blender until it becomes smooth. Return soup to pot and add salt, pepper, and cayenne to taste.

5. Serve warm. I like to add croutons for a little bit of crunchy in my soup. Or pour over brown rice for a heftier, more filling meal.

Servings: 6 large bowls

*Garam Masala: if you can find it at the grocery store, which I couldn’t, you can make your own…

-1 T ground cumin

-1 1/2 tsp ground coriander

-1 1/2 tsp ground cardamom

-1 1/2 tsp ground pepper

-1 tsp cinnamon

-1/2 tsp ground clove

-1/2 tsp ground nutmeg