Sweet Potato & Cauliflower Soup

Did you know that sweet potato is technically also a vegetable? It makes this soup wonderfully creamy.

Ingredients (serves 4):

• 2 sweet potatoes, peeled and diced

• 1 medium cauliflower, cut into florets

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 1 liter vegetable broth

• 1 tsp ground cumin

• 1 tsp paprika powder

• Salt and pepper to taste

• 2 tbsp olive oil

• Fresh parsley (for garnish)

Instructions:

1. Preheat the oven to 200°C (392°F).

2. Cut the sweet potato and cauliflower into chunks. Spread them out on a baking tray lined with parchment paper. Drizzle with olive oil, cumin, paprika, salt, and pepper. Roast until soft and golden, about 25–30 minutes.

3. While the vegetables are roasting, heat some olive oil in a large soup pot. Add the chopped onion and garlic, and sauté until soft and slightly browned.

4. Add the roasted sweet potato and cauliflower to the pot and stir well.

5. Pour in the vegetable broth. Bring to a boil, then let simmer until all vegetables are fully cooked.

6. Use an immersion blender to puree the soup until smooth. Add extra broth if you prefer a thinner consistency.

7. Taste and adjust salt and pepper if needed.

8. Serve warm, topped with fresh parsley.

Nutrition per serving:

• 200 kcal

• 3.5 g protein

• 6.5 g fat

• 31 g carbohydrates