I love a good homemade soup, especially when it's cold outside. The other day, I wasn't sure what to make for dinner. We were in need of groceries, but I was inspired by a full head of cauliflower in the fridge.
Homemade soup is often a weekend project in our household, but since I got my pressure cooker, it's much easier to manage on a weeknight.
This is definitely a recipe that could be recreated in a crock pot or on the stove (pressure cooker not needed).
Spiced Tomato-Cauliflower-Sweet Potato Soup
30 mL (2 tbsp) oil of your choice
(I used olive)
2 small onions, chopped
1 head cauliflower, rinsed and roughly chopped
1 large sweet potato, chopped (peeling optional)
5-10 mL (1-2 tsp) curry powder
5 mL (1 tsp) garlic powder
(or 1-2 cloves fresh, if you have it)
salt & pepper
1 large can diced tomatoes
1 small can of coconut milk
Optional: top with Parmesan cheese
Heat onion, saute in oil until golden brown. Add cauliflower, sweet potato, and curry powder. Saute for 5-10 minutes to bring out the flavours.
Add tomatoes, coconut milk, garlic, salt, and pepper. Cook until vegetables are soft (20 minutes in the pressure cooker worked).
Mash or blend soup. I find an immersion blender to be easier than a regular blender. A potato masher can also work if you don't need it super smooth.
If you find it thicker than you like, consider adding more coconut milk, broth or water.
I love that soup can be such an easy way to use up what you have in the house and flavour with your favourite spices!
Amy MacDonald, RD
Register Dietitian
Comments
Post a Comment