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.)
(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
Recipe Inspiration: Celery Bisque from Cook-a-palooza Newsletter
Makes: 4 Servings
Time to prepare: 10 minutes
Cooking Time: 25 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.
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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