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Sweet Potato & Cauliflower Soup

March 11, 2016

Cauliflower soup isn’t the most appealing looking soup.  It was medium-good.  It’s a good delivery soup meaning put some good toppings on it.  I think I would add a touch more cream cheese next time to make it a little creamier/thicker.


Difficulty: Easy
Prep Time: 30 min
Cook Time: 4-5 hours
Total Time: 5-6 hours
Yield: 4 quarts (16 cups, or 8 bowls)
Taste: Medium-good


2 lbs fresh cauliflower, roughly chopped
2 lbs sweet potato, peeled and cubed
1 quart vegetable broth
1 large onion, diced
5 cloves garlic, peeled
4 stalks of green onion, chopped
1 tsp dried thyme
1 tsp paprika
1/2-1 tsp red pepper flakes
1/4 tsp salt, or to taste
1 cups milk
1-2 oz cream cheese (as in original recipe.  I would try 3-4 oz next time)

crumbled bacon
chopped green onions
freshly grated or shredded cheese
homemade croutons or garlic bread
red pepper flakes or hot sauce (for some bite)
salt and pepper to taste


1) Set your 5 or 6 quart crock pot to high and add cauliflower, sweet potato, veggie broth, onion, garlic, green onion, thyme, paprika, red pepper flakes, and salt.  NOTE: If the broth you’re using is on the saltier side, feel free to skip the salt and simply add it in later, to taste. You can also skip the red pepper flakes to make it milder and add it in later.

2) Cover and cook for 4-5 hours on high.

3) Once the veggies are tender, turn off the crock-pot and add your milk and cream cheese. Blend using an immersion blender.  I use a blender instead which may be a two step process depending how much volume your blender can hold.

4) Ladle soup into bowls and enjoy hot adding any of your optional toppings.  right away with a mountain of your favorite toppings, then store the remaining soup in your fridge or freezer.

NOTE: Even though this may make a lot of soup.  It’s easily freezable (without toppings).


Source: Peas and Crayons

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