A naturally sweet and savory veggie soup featuring purle sweet potatoes and cauliflower
Course Appetizer, entree, Side Dish
Cuisine AIP, dairy-free, gluten-free, no added sugar, paleo
Keyword AIP, antioxidants, baked vegetables, soup
Prep Time 10mins
Cook Time 35mins
2 lbpurple sweet potatoes peeled and diced into 1" cubes
1lbfrozen cauliflower thawed
4clovesgarlic peeled and pressed
6-8cupslow-sodium chicken broth
3-4 cupsfiltered water
2largecarrots peeled and chopped into small pieces
Peel the carrots and potatoes. Then chop each into small pieces about 1" cube and set aside
Place a large pot with a lid on the medium heat and add the onion. Let saute for 1 to 2 minutes.
Add the garlic, carrots, water, cover and cook until soft about 3 minutes.
Add the potatoes and cauliflower then cover with 7 cups of broth. Bring to a boil and lower heat then continue to cook until veggies are soft and tender (about 10 to 15 minutes).
Once the veggies are cooked soft take an immersion hand blender and blend the mixture until the veggies are all pureed. If too thick you can add more broth to thin out the soup. Continue to blend until the soup is at a desired consistency.
If you don't have a hand immersion blender you can use a regular blender with a soup setting.