This healthy, hearty and creamy soup turned out so delicious my husband and I couldn’t get enough of it! The original recipe that inspired this one is from Cookie & Kate. I made a couple changes based on what I had around the house, and added sweet potato. OMG. So good.
I served this with a salad. Since I'm lazy, it was a bag salad kit with all the ingredients included.
You’ll need a large pot and a blender for this recipe.
Total Thyme: 30 minutes
Riced Cauliflower- 1.5-2 lbs (Use the kind that’s already riced. I used 2 Trader Joe’s 12 oz. frozen bags)
Sweet Potato: 1 medium-large
Yellow or White Onion: ½
Vegetable Broth: 5 cups
Garlic: 2 cloves, minced
Butter: 3 tbsp (use ghee to make this paleo/vegan friendly)
Olive oil- 2 tbsp.
Lemon Juice: 1 tbsp.
Salt: to taste
Cinnamon: ¼ tsp
Optional: Fresh Parsley- 1 handful, chopped for garnish
Heat a large pan to medium. Add olive oil and garlic.
Once heated, add riced cauliflower and onion. Cook until completely soft, stirring frequently. While that’s cooking….
Poke a few holes in your sweet potato and microwave for 5-7 minutes, until completely soft. Let it cool, then chop it into a few big chunks.
Add sweet potato, chicken broth, and a few generous shakes of salt to the pan. Simmer over medium heat for 20 minutes, stirring occasionally.
Melt your butter in the microwave (30 seconds)
Add the soup (in batches if needed) to your blender with the butter, lemon juice and cinnamon. If your soup is too thick, add more broth or a little water to the blender.
Taste and add salt if needed. I ended up adding a generous amount of salt at the end, and it took the soup from good to amazing.
Portion into bowls and top with parsley if you’d like!