ROASTED CORN CAULIFLOWER SWEET POTATO SOUP
Looking for vegetarian meal ideas that aren’t “salad”, I came across a recipe on Pinterest. Of course I had to make it my own and on the day I planned to make it, my friend dropped of some non-GMO corn that she bought at the farmer’s market. What? You don’t have friends that bring you non-GMO corn and other awesome produce? Anyway – I started thinking and, well – we came up with Roasted Corn and Cauliflower Sweet Potato Soup. Yeah.
Here’s what we did:
I have whole garam masala that I purchased at the Indian market, but I couldn’t find the spice grinder, so I used the mortar and pestle. I definitely recommend the spice grinder.
Heat up a dry pan and put the garam masala in it. Cook and shake or stir until it gets aromatic – let it cool and then grind, or crush it.
Ingredients
- 2 heads cauliflower cut into small pieces
- 2 ears of corn shucked
- a couple of pinches of garam masala
- olive oil
- 6 sweet potatoes peeled and cut into small pieces
- 1 large sweet onion, chopped
- 3 large garlic cloves minced
- 12 cups of water
- 1 can coconut milk
- 1 small bag frozen baby peas
Instructions
- Preheat the oven to 400 and add the cauliflower to a baking sheet, sprinkle a couple of pinches of the garam masala over the cauliflower, drizzle with olive oil and toss with clean hands.
- Put it in the oven and cook for about 40 minutes (we like ours really roasted and caramelized).
- Heat a very large, heavy pot on med/high heat. Pour a bit of the olive oil in and when it’s heated, add the onion.
Cook until the onion caramelizes a bit. - Add the sweet potato and garlic. Toss and cook a bit, until you can smell the garlic.
- Add the water, bring to a boil and then lower, cover and simmer until the potatoes are very soft.
- Meanwhile take the kernels off the corn, I put a small bowl, upside down inside a large one and run the knife down the side of the cob. This removed the kernels and doesn’t make a mess.
- When the cauliflower is almost done, add the corn and continue roasting until the cauliflower is the desired shade.
- When it’s done, take it out of the oven and set aside.
- When the potatoes are soft, you can either blend the soup in a blender (be super careful!) or use an immersion blender. I so recommend an immersion blender. I’ve had mine for years and use it more often than you think. I don’t think I’d ever actually make anything that I had to blend while it’s super hot. I’m way too clumsy.
- Blend until smooth, add the coconut milk and stir.
- Add the cauliflower, corn and peas, cover and allow to simmer until the peas are warm and defrosted.
- Ladle into a bowl, salt and pepper to taste and enjoy!