Sweet Potato Cauliflower Soup

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In my first few days as a vegan, I downloaded at least half-a-dozen vegan cookbooks from the library’s eBook collection. Turns out, Pinterest and vegan blogs have more than enough ideas to keep me cooking for, oh, a few decades. Because I have a lifelong case of SED, I’m a very picky eater. A picky kosher vegan. Yeah, I’m a lot of fun at parties. But when I cook for my family, I can focus on preparing what I know I’ll enjoy.

Here’s a great, very simple vegan soup that my DH loved too. Just seven normal ingredients and one optional one.

1 head cauliflower
3 sweet potatoes
2 white potatoes
1 diced onion
2 cloves garlic
7 c. water
7 tsp pareve chicken or vegetable soup mix
chia seeds (optional)

cut cauliflower into bite-sized pieces and check as normal
place cauliflower on a baking sheet covered with parchment paper
sprinkle lightly with any combination of season salt or salt, pepper and garlic powder
roast at 200 degrees 20-30 minutes until the largest pieces fork-pierce easily
While the cauliflower is roasting, peel and slice potatoes.
Add potatoes, onion, garlic, water and soup mix together in a soup pot.
Simmer 20-30 minutes until sweet potatoes are tender.
Blend with immersion blender or mash by hand.
Add in roasted cauliflower and top with chia seeds.
Optional: sprinkle nutmeg on top of individual servings just before serving.

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