Sweet Potato Cauliflower Soup

Serving Size: 1 cup

Yields: 7 servings

First Line Therapy Servings: (1 category 1 vegetable, 1 category 2 vegetable, 1 fat)

Recipe Reposted and Modified From: www.allysonkramer.com

Ingredients:

1 large head of cauliflower

2 Tbs olive oil for drizzling

Optional: a few dashes of garam masala

3 medium to large sized peeled sweet potatoes, cut into 1″ pieces

1 sweet onion, diced

2 cloves of garlic

7 cups of filtered water

Instructions:

1. Preheat your oven to 400 °F and cut up your cauliflower into bite sized pieces.
2. Sprinkle cauliflower lightly with garam masala.
3. Place cauliflower onto ungreased cookie sheet and lightly drizzle with olive oil. Place in oven and let roast until golden brown on the tops and tender, but not mushy, about 20-30 minutes.
4. In large stockpot, bring sweet potato, onion, garlic and water to a boil. Salt (about 3/4 tsp) and stir.
5. Reduce heat and allow to remain at a constant simmer until sweet potatoes are tender.
6. Add in cooked cauliflower and divide soup into 2 parts.
7. Let soup cool and then blend one part soup in blender until very smooth.
8. Combine with second part soup and stir.
9. Salt to taste and warm up over stovetop if needed.