Savory Cauliflower and Yam Soup

Recipe by Chef #319854
READY IN: 1hr
SERVES: 8-12
YIELD: 12 Cups
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Warm the chicken broth in a large stock pot.
  • Cook the yam in the microwave until soft througout (or bake for 45-60 minutes in the oven at 350).
  • In a skillet, saute the onion in butter until starting to translucent, add garlic and continue cooking until both are starting to brown.
  • 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.
  • Add onions and garlic, chop cauliflower and add these and tomatoes to soup.
  • Chop carrots and cook in enough water to cook them to tender. Add carrots and water to soup.
  • Add spices to taste.
  • Add cream just before serving.