Noms.

It's still hot here in LA but I love soup. And it lasts all week.

This one comes from The Stay at Home Chef.

Ingredients are pretty simple:

1 head cauliflower, cut into florets

Olive oil

Salt and pepper

1/4 tsp cumin

1 pinch nutmeg

1 pinch cinnamon

1/4 tsp + 1 pinch of cayenne pepper

1 onion, diced

2 large sweet potatoes, peeled and diced into cubes (I use the white skinned ones because they tend to be less sweet and more potato-like.)

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4 cups chicken broth

1 cup cheddar cheese shredded

(I left out the candied bacon and chives she has in the recipe because I'm lazy and I didn't buy chives)

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Steps:

Preheat your oven at 400 F. Spray a baking sheet with nonstick spray or olive oil. Put the cauliflower florets in a bowl and drizzle with olive oil, season with salt and pepper, add the cumin, nutmeg, cinnamon, and a pinch of cayenne. Roast for 15 minutes.

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Next dice the onions and sweet potatoes.

Saute the onion for 3 minutes. Season with a bit of salt. Add the rest of the cayenne at the end of the 3 minutes. Next add the chicken broth and bring to a boil. Once boiling add the sweet potatoes and boil until soft (about 10 minutes depending on size of your sweet potato bits)

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At this point, either transfer in batches to a blender or use a WONDERFUL, HANDY IMMERSION BLENDER (seriously get one of these).

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Add the cheese!

Finally add the roasted cauliflower and eat! It would not hurt to cook up some bacon and add it to this.

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