Paprika Cauliflower and Sweet Potato Soup

I have come to the conclusion that my favorite way to eat cauliflower is when it’s paired with potatoes. AND when it’s roasted. That explains why I binged on this soup as soon as it was done churning in the blender. Paprika is one spice I haven’t gotten used to cooking with yet, but I have to say, that it gave this soup the most wonderful flavor that really complimented the vegetables extremely well.

1 head cauliflower, chopped into florets

3 small sweet potatoes cubed (about 4 cups)

6 cups vegetable broth

1 cup chopped onion

5 cloves garlic, minced

3 tbsp olive oil

1/2 tsp paprika

1/2 tsp sea salt

1/4 tsp white pepper

Garnish with fresh cilantro

• Preheat oven to 450 degrees
• Toss all ingredients EXCEPT vegetable broth together in a large bowl
• Transfer to a baking sheet and roast at 450 degrees for 15 minutes
• Turn vegetables over and roast for another 10 minutes
• Remove from oven and pour in a large saucepan
• Add vegetable broth and bring to a boil
• Once it comes to a boil, reduce to a simmer and cook for 5 minutes
• Pour soup in a blender in batches and blend until creamy

 

 

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