This soup is easy peasy. The only special thing you need is an immersion blender (something I could not live without!)
I suppose you could do it the old fashioned way in a blender but after a blender explosion that involved 3rd degree burns and ceiling stains, I generally stay away from putting hot things in my beloved Vitamix.
This was one of those use what you have soups that turned out so good I had to blog it. Pureed soups can be a bit of a hit or miss with me I find they can go from gourmet to baby food mush pretty easily so I always garnish them up really nicely to add interest to my palate and eye.
This time I indulged with bacon, pine nuts, parsley and cashew feta. I ate two bowls to myself and by the time my family got done, there were no leftovers to forget about in my fridge. Success!
If you want a hot, creamy, nourishing bowl of soup on your table tonight, give this one a try!
Cream of sweet potato and cauliflower soup
1 large or two small leeks (white parts washed well)
1 clove garlic
3 cups chopped cauliflower
1 sweet potato (about 1.5 cups cubed)
1 tsp thyme
2 tbsp. grass fed butter or coconut oil
1/4 cup coconut milk (creamy part)
3 cups bone broth or veggie stock
3 tbsp. cashew cheese
salt and pepper to taste
Heat butter and sauté leeks until translucent
Toss in garlic and remaining veggies
Season with salt, pepper and thyme
Cover with stock and simmer 30 minutes
Turn off heat and stir in coconut milk and cashew cheese
Using an immersion blender, blend until a creamy pureed consistency
Garnish with some herbs, meat, nuts, grain free crackers, and or any cheese of choice. Just have fun with it, the soup is a perfect base for a wide range of flavours!