Sweet Potato Soup for a Warming Mental Boost

A warm bowl of soup can be exactly what you need on busy or tiring days. This creamy sweet potato soup with roasted cauliflower provides gentle energy without feeling heavy.

Thanks to the combination of complex carbohydrates, fibre and healthy fats, this dish helps support steady energy levels. Perfect when you want to eat mindfully without feeling overwhelmed.

Author

Claudia Smet

Prep Time

20 minutes

Cook Time

20 minutes

Servings

4 servings

Category

Main course

Cuisine

International

Ingredients

• 700 g sweet potato
• 1120 g cauliflower
• 1 pinch of black pepper
• 1 pinch of salt
• 1.5 tbsp olive oil
• 1½ yellow onions
• 4 cloves of garlic
• 1.5 tbsp coconut oil
• 1 vegetable stock cube
• 700 ml unsweetened almond milk
• 1 tsp paprika powder
• 1 tsp ras el hanout
• 1 tsp dried thyme
• 1 tsp dried thyme
• 5 tbsp pine nuts

Directions

1. Preheat the oven to the grill setting.
2. Peel the sweet potato and cut it into cubes.
3. Cut the cauliflower into florets, place them on a baking tray lined with baking paper and drizzle with olive oil.
4. Grill the cauliflower for about 10 minutes until golden brown.
5. Peel and finely chop the onion and garlic, then sauté them in coconut oil in a large soup pot.
6. Add the sweet potato, the remaining cauliflower, the spices and the vegetable stock cube. Cook for about 5 minutes.
7. Pour in the almond milk, bring to a boil, then reduce the heat and let the soup simmer gently for 20 minutes.
8. Blend the soup until smooth using an immersion blender, then serve in soup bowls.
9. Toast the pine nuts in a dry frying pan until lightly golden.
10. Garnish the soup with the roasted cauliflower florets, toasted pine nuts and dried thyme.