Soup weather has officially arrived here on the Sunshine Coast. The winters here are not very long (nor all that arduous to be honest), yet it’s always a good excuse to make some warming dishes. There’s nothing quite like diving into a big bowl of steaming soup come night time. Even better if you have some crunchy bread to dunk in to your bowl also.
This recipe is incredibly simple and so delicious yet what really makes it stand apart of course is the colour! If you can’t find purple cauliflower, you can use a regular white one, but the colour will obviously not pack quite the same punch! The Hawaain sweet potatoes I use in the recipe give a real sweetness and creaminess to the dish. Again, if you can’t find these, you can use regular potatoes or sweet potatoes work great too. Make the most of what you have an enjoy this cozy nurturing bowl.
PURPLE CAULIFLOWER & HAWAIIAN POTATO SOUP
- 1 tablespoon coconut oil
- 1/2 a leek
- 1 teaspoon cumin
- 1/2 teaspoon garam masala
- 1/4 teaspoon nutmeg
- 1 purple cauliflower chopped
- 2 medium Hawaii sweet potatoes chopped
- 4 cups vegetable stock
- 1 tin coconut milk
- 2 teaspoon tamari
- 1 teaspoon nutritional yeast
- salt and pepper to flavour
- Garnishes- sprouts, herbs, dukha, seeds
Heat the oil in a large pot and add the leek. Cook for a couple of minutes until it begins to soften, then add the cumin and turmeric.
Cook for a minute or so as the flavours release, then add the cauliflower and potaotes. Mix to coat in the spices and then add the vegetable stock.
Bring to the boil and then allow to simmer for around 30 minutes until the vegetables are soft and cooked through.
Remove from the heat, add all remaining ingredients and then either using an immersion blender or regular blender, blend until smooth and creamy. Season with salt and pepper as desired.