Quick 'n' Easy Cauliflower Sweet Potato Soup
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 4
- juice of 1/2 a lemon
- 2 cups of water
- 2 cups of no-salt-added or low-sodium vegetable broth
- 10- ounce bag of frozen cauliflower
- 10- ounce bag of plain frozen sweet potato cubes (see notes)
- seasonings of choice (i used turmeric black pepper, oregano, and some parsley)
- optional: pinch of sea salt any other seasonings such as paprika, chili powder, etc.
- Carbohydrate 0.5070125 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0.0235000003501773 g
- Protein 0.022325 g
- Saturated Fat 0 g
- Serving Size 1 1 serving (124g)
- Sodium 4.79875 mg
- Sugar 0.483512499649823 g
- Trans Fat 0 g
- Calories 1 calories
Bring a pot of water to a boil with the no-salt-added veggie broth. Add a pinch of salt if you wish (I didn't).Add a bag of frozen cauliflower and a bag of frozen sweet potato cubes to the pot; then stir.Cook on high for 2-3 minutes, then turn down to medium heat for 5 more minutes. Stir once more.Turn off the heat, leave the pot on the burner, then put on the lid to let it steam up for 5 minutes.Remove the pot from the burner, drain off the excess water leaving just enough to cover the veggies.Purée the cooked veggies with a stick blender (or you can put them in a blender while still hot), and purée until you get a thick soup.From there, add the lemon juice and a dash or two of any seasonings you want. My favorites are a simple squeeze of lemon, turmeric, a dash or two of black pepper, and some oregano because I love all things savory yet simple when it comes to soup. Rosemary, sage, and thyme would all be really nice in this soup too. If you're a spicy kinda person, go with some chili powder, smoked paprika, or the like. You choose!
