Creamy Roasted Cauliflower and Sweet Potato Soup with Herb Infused Oil

No ratings yet

Creamy Roasted Cauliflower and Sweet Potato Soup with Herb Infused Oil

This winter rustic soup has you cozying up to a delicious bowl of comfort. The sweetness of the vegetables compliments the spices and herbs in the soup, creating a creamy and delicious soup!

Prep Time15

Cook Time30

Total Time45

Course: Soup

Servings:

Calories: 275kcal

Author: Rose

Equipment

Cast iron pot or Dutch oven
Baking sheet
small sauce pot

Ingredients

¼ head of cauliflower, cut into bite size florets (approx. 3½ cups)
1 large sweet potato, peeled and cut into cubes
2 tbsp extra virgin olive oil, plus 2 tablespoons
salt and pepper
¼ cup extra virgin olive oil
1 sprig rosemary
2 sprigs thyme
1 onion, chopped
4 cloves garlic, minced
1 tsp sweet paprika
¼ tsp cumin
4 cups vegetable broth
½ cup 2 or 3% organic milk
4-5 sprigs of thyme, extra for garnishing
baguette, sliced and toasted

Instructions

Preheat oven to 425°F. Place the cut cauliflower and cubed sweet potato on a baking sheet, and drizzle with olive oil and toss to coat well. Season with salt and pepper. Bake for 20-30 minutes, until tender.
Meanwhile, prepare the vegetables and infused herb olive oil. In a sauce pot, combine the sprigs of rosemary and thyme with the olive oil. Over low-medium heat, simmer for about 3-5 minutes. Make sure it's not over heating, as the herbs will burn. Remove from heat and set aside.
In a Dutch oven or cast iron pot, add 2 tablespoons of olive oil to the pot, and sauté the onions for about 3 minutes, then add celery, and cook for another 2 minutes. Add in the garlic and cook for another minute until the garlic releases it's aroma. Stir in the spices, paprika and cumin, simmer for a minute. Add the roasted cauliflower (leaving a few florets for garnishing) and sweet potatoes, combining with the spices. and garlic and combine well. Then add vegetable broth and bring to a boil, then reduce the heat and simmer for about 5 minutes.
Transfer in batches to food processor/blender or use a hand emulsifier and puree until smooth. Add the milk and thyme, simmer until heated through. Then add salt and pepper, and adjust seasoning if needed. Serve hot.
Garnish each bowl with toasted baguettes croutons, thyme, a few cauliflower florets, freshly ground pepper and swirl the infused herb oil. Place any leftover infused herb oil into a sealed container at room temperature for up to a week.

Nutrition