Vegetarian, Vegan, Gluten-free,
YIELDS: 4 servings
- ½ large or 1 small organic cauliflower
- 1 large organic sweet potato, peeled and cut into chunks
- 2-3 cups cooking water from vegetables (amount varies)
- 1-2 Tbsp curry powder (more or less to taste)
Wash cauliflower, removing the leaves. Pull apart and cook cauliflower pieces in enough water to cover until cauliflower is barely tender. Remove from water and allow water to cool. Wash, scrub and bake the sweet potato until it can be pierced with a fork. Allow to cool, then peel and cut into chunks. Place about half the cauliflower pieces and half the sweet potato chunks in a small amount of the cooled cooking water and puree until smooth. Continue to add the sweet potatoes and cauliflower until all is pureed, adding more cooking water to desired thickness. Place back in the soup pot to warm, add curry powder to taste. Garnish with parsley or dill.
Recipe submitted by Ellen Sue Spicer-Jacobson from Hands on Nutrition. For more information, call 610-747-0566 or visit Menupause.info, January 2014.