Creamy Cauliflower and Sweet Potato Soup | Midwest Living
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Creamy Cauliflower and Sweet Potato Soup

Creamy Cauliflower and Sweet Potato Soup

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  • Makes: 8 servings
  • Yield: 11 cups
  • Prep 20 mins
  • Slow Cook 6 hrs to 8 hrs (low) or 3 to 4 hours (high)
  • Bring to pressure 22 mins
  • Cook 6 mins
  • Release pressure 15 mins

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Unsweetened coconut milk adds the creamy into this quick-cooking blend of sweet potatoes and cauliflower, seasoned with coriander, cumin, ginger and cayenne pepper.

Ingredients

  • 1 1/2 pounds orange-flesh sweet potatoes, peeled and cut into 1-inch pieces (4 cups)
  • 4 cups cauliflower florets
  • 1 cup chopped onion
  • 1/2 cup chopped carrot
  • 2 cloves garlic, minced
  • 6 cups vegetable or reduced-sodium chicken broth
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon cayenne pepper
  • 1 cup canned unsweetened full-fat coconut milk
  • Chopped fresh cilantro (optional)

Directions

  1. Directions No directions
  2. Fast 6 minute cook time In a 6-qt. electric or stove-top pressure cooker combine the first 11 ingredients (through cayenne pepper). Lock lid in place. Set an electric cooker on high pressure to cook 6 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 6 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully. Using a handheld immersion blender, blend soup until smooth. (Or let soup cool slightly. Transfer soup in batches to a food processor or blender. Cover and process or blend until smooth.) Stir in coconut milk. Top servings with cilantro if desired.
  3. Slow 6 hour low or 3 hour high cook time In a 5- to 6-qt. slow cooker combine the first 11 ingredients (through cayenne pepper). Cover and cook on low 6 to 8 hours or high 3 to 4 hours.Using a handheld immersion blender, blend soup until smooth. (Or let soup cool slightly. Transfer soup in batches to a food processor or blender. Cover and process or blend until smooth.) Stir in coconut milk. Top servings with cilantro, if desired.

Nutrition Facts

(Creamy Cauliflower and Sweet Potato Soup)

Servings Per Recipe 8, carb. (g) 25, Niacin (mg) 1, Riboflavin (mg) 0, pro. (g) 3, calcium (mg) 50, sugar (g) 7, Potassium (mg) 529, Fat, total (g) 5, vit. C (mg) 29, cal. (kcal) 161, vit. A (IU) 13739, iron (mg) 1, Polyunsaturated fat (g) 0, Folate (µg) 44, Monounsaturated fat (g) 0, Pyridoxine (Vit. B6) (mg) 0, fiber (g) 4, sodium (mg) 829, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, sat. fat (g) 5, chol. (mg) 0, Thiamin (mg) 0

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