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.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb purple sweet potatoes
- 1/2 lb purple florets cauliflower
- 2 cup water
- 2 tbsp fresh thyme
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/8 tsp ground black pepper
- 1/8 tsp ground cloves
- 1 cup vegetable stock
- 1/4 cup lemon juice
- 3 tsp extra virgin olive oil
Instructions
- 1
Peel and chop sweet potatoes into 1-inch chunks.
- 2
Place sweet potato chunks in a small pot with cauliflower, water, salt and pepper.
- 3
Over high heat bring vegetables to boil. Reduce heat to medium and continue cooking until vegetables are fork tender.
- 4
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.
- 5
Over low heat stir in vegetable stock, lemon juice, thyme, nutmeg and cloves.
- 6
Cook for 5 more minutes. If soup is still thick, add water as needed to desired consistency.
- 7
When ready to serve, garnish with olive oil and extra fresh thyme.