Cauliflower and Sweet Potato Bisque

Nutritionaction.com is a source I trust for unbiased advice when it comes to choosing healthy foods.

A few weeks back I received their 121 Good Eating Tips guide. In it is a list of Ten Terrific Foods and sweet potato is ranked #1. They refer to it as a "nutritional All-Star".

Cauliflower missed the cut as a terrific food but is highlighted in their delicious vegetables and side dish section.

Two good reasons to make this Cauliflower and Sweet Potato Bisque. Although it's not why I made this soup.

I had prepared and shared a Celery Bisque recipe in the newsletter and thought these two vegetables could be used in a similar way.

I followed my instincts and found they make a flavorful combo in this cozy soup. The healthy part comes as a welcome accessory!

(If you're interested in the Celery Bisque recipe you'll find it in this edition of the newsletter.) 

Cauliflower and Sweet Potato Bisque

A healthy combination of cauliflower and sweet potato in a thick creamy soup

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Recipe Inspiration:  Celery Bisque from Cook-a-palooza Newsletter
Makes: 4 Servings

Time to prepare: 10 minutes
Cooking Time: 25 minutes

• 2 tbsp butter (unsalted)
• 3 cups cauliflower florets (about 1/2 head of a medium sized cauliflower)
• ½ onion, chopped
• 1 medium sweet potato, peeled and cubed (about 1 ½ cups)
• 4 cups vegetable or chicken broth
• Pinch or two dried thyme
• 2 tbsp low-fat sour cream
• Pinch or two cayenne pepper
• salt and pepper

In a large pot, melt butter over medium heat. Add cauliflower and onion. Lightly season with salt and pepper. Cook until onion begins to soften and cauliflower slightly browns (about 5 minutes). 

Add sweet potato, broth and thyme. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, until vegetables are tender (about 20 minutes).

Working in batches, puree soup in a blender until smooth. Whisk in sour cream and cayenne pepper. Season soup with salt and pepper to taste.

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