Thursday, May 15, 2014

Roasted & Spiced Cauliflower Soup

Officially it's Fall in Rio and I'm loving the occasional dip in temperatures. With the cool air, Hub and I have been craving heartier meals like the sweet chili veggie chili and soups. I played around with this recipe and this recipe and came up with a roasted and spiced cauliflower soup. I hope you like it as much as we did. Makes 6 servings.

  • 1 medium head of cauliflower, washed and cut into florets
  • 2 medium sweet potatoes, peeled and cubed
  • 4 tbs coconut oil (can also use extra virgin olive oil)
  • ground cumin
  • ground turmeric
  • salt & pepper
  • 1 small red onion, chopped
  • 1L water
  • 1.5 vegetable bouillon cubes

Preheat your oven to 375F/190C. Place your cauliflower and sweet potatoes in a large roasting tin. Pour 3 tbs of coconut oil on your veggies and coat them in a generous amount of cumin and turmeric. Also season them well with salt and pepper. With your hands, mix the vegetables and make sure they are fully coating in the oil and spices. Place in your oven for 25-30 minutes. The cauliflower and sweet potatoes should be nicely roasted with a bit of browning on the edges. 

Place your roasted vegetables aside and sauté your red onion in 1 tbs coconut oil in a deep pot. When your onions have soften, add in all but one cup of your roasted vegetables, water and bouillon cubes. Bring to a boil, then reduce to a simmer and cover for 20 minutes.

When your soup has reduced a bit and the flavors concentrated, taste your soup. It should be delicious, well seasoned, and basically ready to eat as is. Now get your blender out and start blitzing. I recommend blending a few cups at a time, gradually adding more cups until you finished the pot. If you like your soup a lil' chunky, leave about 2 cups of broth and veg in the pot.

Pour the pureed soup back into the pot, give it a stir and voila! Top your bowls of soup with the roasted vegetables you set aside earlier, it looks extra special. For extra goodness, serve your soup with a simple, but colorful salad. The more color the more vitamins and antioxidants. 

We loved this soup and it was easy to make, yummy, and healthy! We hardly ever buy cauliflower, but we should because it's low-carb, low-calorie, and packed with antioxidants and phytonutrients. Sweet potatoes added a good dose of vitamins, healthy carbs and fiber to the dish, which is good for diabetics. Turmeric is a potent anti-inflammatory and is linked to cancer prevention, while cumin is a great source of iron. Basically this is a bowl of goodness.

Healthy reads for this post:
8 Amazing Health Benefits of Cauliflower
5 Huge Health Benefits of Sweet Potatoes
More on Turmeric and Cumin
Coconut oil gets a bad rap because it's high in saturated fat, but it's natural and very good for you. Here's why.
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