Savory Cauliflower and Yam Soup

Submitted by Chef #319854

"With a good chicken stock to back this up, even the smallest mouths at your table will slurp up this lovely combination of vegetables. Even done at the last minute, the flavors blend deeply, as if you made it a day in advance. Cream is optional, but a nice touch."

 

• Ready In: 1hr
• Ingredients: 14
• Yields: 12 Cups
• Serves: 8-12

ingredients

• 6 cups homemade chicken broth
• 1 large sweet potatoes or 1 large garnet yam
• 1 medium onion
• 3 -5 garlic cloves
• 2 large carrots
• 3 cups cauliflower (half a head)
• 2 cups peeled tomatoes
• 2 cups spinach
• 2 -3 tablespoons kosher salt (much less if using table salt)
• 1⁄2 teaspoon ground cumin
• 1 teaspoon oregano
• black pepper
• 1⁄2 cup heavy cream
• butter

directions

1. Warm the chicken broth in a large stock pot.
2. Cook the yam in the microwave until soft througout (or bake for 45-60 minutes in the oven at 350).
3. In a skillet, saute the onion in butter until starting to translucent, add garlic and continue cooking until both are starting to brown.
4. Puree yam in blender with enough broth to get the job done easily, tossing in the 2 cups of spinach at the end so that it is finely chopped, not obliterated. Pour the entire contents of the blender back in the stock pot.
5. Add onions and garlic, chop cauliflower and add these and tomatoes to soup.
6. Chop carrots and cook in enough water to cook them to tender. Add carrots and water to soup.
7. Add spices to taste.
8. Add cream just before serving.

Reviews

[MommyNia]

Yummy, Yummy!!!!