Vegetarian

Roasted Cauliflower and Sweet Potato Soup is for Soup.

Roasted Cauliflower and Sweet Potato Soup takes 10 minutes to prepare.

Roasted Cauliflower and Sweet Potato Soup takes 50 minutes to cook.

Roasted Cauliflower and Sweet Potato Soup makes 4 servings.

The ingredients for Roasted Cauliflower and Sweet Potato Soup are:

0.5 head, large (6-7" dia) Cauliflower, raw
1 medium (2-1/2" dia) Onions, raw
2 sweetpotato, 5" long Sweet potato
10 cloves Garlic
1 tbsp Rosemary, dried
4 cup Vegetable Stocl=k
1.5 tsp Salt
0.1 tsp Pepper, black
3 tbsp Extra Virgin Olive Oil
3 serving Bragg - Premium Nutritional Yeast Seasoning (1Tbsp/5g)
1 tsp or 1 packet Yellow Mustard

Here is how you make Roasted Cauliflower and Sweet Potato Soup:

Preheat oven to 425F, grease a roasting pan or line a baking sheet with parchment paper and set aside Peel and discard the outer leaves from the garlic, leaving the skin intact. Cut about ? - ? inch from the top of the head of garlic, exposing the individual cloves Add the garlic, cauliflower florets, potatoes, rosemary and ? the chopped onion to the roasting pan or baking sheet, season with salt and pepper and drizzle with 1 - 2 tbsp olive oil. Be sure to rub the oil into the garlic so the top is completely coated then cover the garlic with foil Bake for about 30 minutes until the veggies are tender and starting to brown and the garlic is soft Allow the garlic to cool for a few minutes, then use a fork or your fingertips to squeeze the softened garlic from the skin Optional: reserve ? cup of roasted veggies for topping the soup Add remaining olive oil to a large saucepan and saute remaining onion until tender, about 3 minutes Add roasted cauliflower, potatoes, onions, rosemary leaves and garlic to the pot, along with veggie stock, stir and bring to a boil Reduce the heat, cover and allow to simmer for 10 - 15 minutes until veggies are tender Allow the soup to cool slightly before blending in batches. Be sure not to fill your blender all the way to avoid accidents when processing the hot soup Return the pureed soup to the pot then whisk in the nutritional yeast and mustard Optional: At this point you can also thin the soup out using almond milk or water, if desired. I prefer my soup on the thick side so I left it as is Taste and adjust seasonings and continue to stir until heated through Serve with chives and reserved roasted veggiesServing Size: makes 4 big bowlsNumber of Servings: 4Recipe submitted by SparkPeople user LIPLUCKY.

The nutritional information for Roasted Cauliflower and Sweet Potato Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 311.2

• Total Fat: 14.0 g
• Cholesterol: 7.2 mg
• Sodium: 1,271.7 mg
• Total Carbs: 36.7 g
• Dietary Fiber: 6.4 g
• Protein: 12.3 g

The dietary needs meet for Roasted Cauliflower and Sweet Potato Soup is Vegan