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Nobe’s P.B. Foods Recipes

Sweet Potato Cauliflower Soup

Ingredients:

  • 4 Tbsp Olive Oil

  • 15 oz. Can Chickpeas

  • 1 Large Sweet Potato (peeled and small diced)

  • 1 Head of Cauliflower (pull apart florets)

  • 1 Tbsp of All-Purpose Seasoning

  • 3-4 Medium Carrots (diced)

  • 1 Medium Onion (diced)

  • 1 Cup of Raw Cashews

  • 3 Cloves Garlic (minced)

  • 1 Tbsp Fresh Ginger (minced)

  • 1 Tbsp Turmeric

  • 1 Tbsp Red Curry Paste

  • 2 tsp Salt

  • 1 tsp Pepper

  • 1 tsp Cinnamon

  • ¼ tsp Nutmeg

  • 4 Cups of Vegetable Stock (more if needed)

  • 1 tsp Lemon Juice

Pumpkin Soup and Garnish
DSC00597 Dylon.JPG

Instructions:

  1. In a large Dutch oven or heavy bottom pot over medium to low heat add 2 tablespoons of oil and allow to heat up. Add sweet potatoes, cauliflower, carrots, cashew, onions and garlic. Cook 6-8 minutes, stirring every few minutes until onions are soft and fragrant.
     

  2. Add the ginger, turmeric, cinnamon, nutmeg, curry paste, salt and pepper. Cover for 1-2 minutes to toast, careful not to burn the spices. Add vegetable stock. Bring to a boil, lower heat to a simmer, and cover until vegetables are easily pierced with a fork.
     

  3. In batches, transfer the soup into a high-speed blender and blend until all ingredients are a creamy consistency.  If needed, put soup back into pot, add additional stock to thin out soup. Add lemon juice.  Stir until well combined. Enjoy!

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