Due to the cold weather, I thought, what better way to enjoy it than with a comforting bowl of soup? I already had a head of cauliflower in my fridge so I decided to try out this recipe for roasted sweet potato and cauliflower soup.
I roasted the veggies for about 40 minutes since my oven only likes to go up to 350 degrees before setting off the fire alarm (gotta love NY apartments). I would recommend baking them until they are fork tender so that blending is easier, depending on the quality of your blender. I used an immersion blender and then transferred everything to my food processor since it was still fairly chunky.
I added about three cups of chicken broth to start, once I blended the soup. I used my immersion blender again as I added more broth, ending up using about 5 cups. The soup had a slightly thick consistency, not silky smooth as the original blog suggested, but I was happy with the results.
I also added more spices than the recipe suggested, as I felt the flavor was a bit on the bland side. I didn't realize at first that I had paprika so I added a few pinches of cayenne pepper instead. Once I found my paprika, I added about a 1/4 teaspoon along with a few pinches of ground ginger. I also added a generous amount of salt as the original teaspoon was not enough, in my opinion.
This soup provides a really great foundation and allows you to doctor it up with whichever spices you like. I feel like there are other directions you could go in, such as adding curry powder, turmeric and ground ginger. The flavors really meld together after a day or two as well so you'll get even more of the flavor from the spices you've added in. I hope you enjoy the soup and let me know what twist you put on it!
I roasted the veggies for about 40 minutes since my oven only likes to go up to 350 degrees before setting off the fire alarm (gotta love NY apartments). I would recommend baking them until they are fork tender so that blending is easier, depending on the quality of your blender. I used an immersion blender and then transferred everything to my food processor since it was still fairly chunky.
I added about three cups of chicken broth to start, once I blended the soup. I used my immersion blender again as I added more broth, ending up using about 5 cups. The soup had a slightly thick consistency, not silky smooth as the original blog suggested, but I was happy with the results.
I also added more spices than the recipe suggested, as I felt the flavor was a bit on the bland side. I didn't realize at first that I had paprika so I added a few pinches of cayenne pepper instead. Once I found my paprika, I added about a 1/4 teaspoon along with a few pinches of ground ginger. I also added a generous amount of salt as the original teaspoon was not enough, in my opinion.
Sounds yummy!! Nice photos, too!!
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