Vibrant Sweet Potato and Purple Cauliflower Soup

2 Purple Sweet Potatoes

1 Purple Califlower

2 Cloves Garlic, minced

6 Cups Vegetable Broth


Hazelnuts browned lightly and chopped finely

Preheat oven to 400, add a little water to baking dish and add scrubbed sweet potatoes. Bake for approximately 30 minutes. Slice and check for doneness. Set aside and peel when cooled.

Make your stock from scratch adding leeks, if it’s bottled or not made from scratch. Adding fresh thyme.

Heat iron skillet with a little grapeseed oil. Add 2 cloves garlic minced. Chop and rinse cauliflower and sauté until done approximately 4-5 minutes.

In a Cuisinart, add the Sweet Potatoes and Cauliflower blending while pouring veggie stock through top. Salt to taste. Blend until smooth.

Garnish with Fresh Thyme and Sautéed Hazelnuts chopped finely.

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