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Roasted Cauliflower & Sweet Potato Soup

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Source: Paleo Leap

Paleo Leap




Serves
4
Prep
20 minutes
Cook
45 minutes

Get creamy soup without the cream! Blended soups are so satisfying and filling. Feel free to add more herbs or spices to make this soup your own. -Chef Austin Merath


Ingredients


1 head of cauliflower, chopped into florets


2 medium-sized sweet potatoes, peeled and cubed


5 garlic cloves, peeled


1 tsp. paprika


4 cups vegetable or chicken stock


1/2 cup coconut or almond milk


2 tbsp. olive oil; Sea salt and freshly ground black pepper;


Directions



  1. Preheat your oven to 400 F.

  2. Place the cauliflower florets, cubed potatoes, and garlic on a baking sheet. Drizzle with olive oil, and season to taste with salt and pepper. Roast in the oven for 35 to 40 minutes or until the vegetables are soft.

  3. Transfer the vegetables from the baking sheet to a saucepan.

  4. Pour the vegetable stock into the saucepan, and add the paprika.

  5. Bring to a simmer and purée the soup using an immersion blender.

  6. Pour in the coconut or almond milk, and give everything a good stir. Continue simmering until warm, and season to taste before serving.


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