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
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.)
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)
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.
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)
At this point, either transfer in batches to a blender or use a WONDERFUL, HANDY IMMERSION BLENDER (seriously get one of these).
Add the cheese!
Finally add the roasted cauliflower and eat! It would not hurt to cook up some bacon and add it to this.