Fall is definitely in the air, and with it comes the season of warm, filling, comforting soups. I love soup and the seasonality that comes with it based on what’s growing in the yard or abundant on the grocery store shelves. I wanted something different from the typical butternut squash soups that are paraded at this time of year, but still wanted to tap into those wonderful fall colors. I played around with cauliflower, red pepper and a little sweet potato and the result is this. Let me know what you think!
Oh, and the best thing is that this is so quick to make that I usually throw it on the stove while I’m making Monkey’s packed lunch in the morning and then I have lunch all ready to go for myself.
- 10m
- 10m
- 20m
Ingredients
- Two-thirds of a head of cauliflower, chopped
- One small/medium red pepper, chopped
- One small/half a large yellow onion, chopped
- 1 One or two cloves of garlic, finely chopped
- One-third of a sweet potato (I prefer the white ones) peeled and diced
- Chicken or vegetable broth (depending on whether you want this to be vegan/vegetarian)
- 1 tablespoon Heaped tablespoon of tahini
- Sea salt and pepper
- Dash of olive oil
- Handful of pumpkin seeds, toasted in frying pan (no oil necessary)
Instructions
- Heat a saucepan over a medium heat, then add oil. Once heated add the garlic and onion with a little salt (this helps prevent over-browning) and sauté for a few minutes until translucent.
- Add the red pepper, cauliflower and sweet potato and allow to sweat in the pan for a minute or two.
- Pour broth to just below the surface of the veggies. (This will give you a nice thick puree which you can then adjust to your desired consistency.)
- Bring to a simmer and allow to gently bubble over a low to medium heat until veggies are cooked. This will likely only take 5-8 minutes so keep an eye on things.
- Turn off the heat. At this point if you need to do something else, such as take your kid to school or jump on a conference call, you can leave everything in the pan until you\'re ready to move to the next step.
- Put everything in your super-duper high powered blender - you know how much I love my Vitamix - and add the tahini. You may need to blend in two batches. Keep blending until smooth. At this point you can determine how thick or thin you\'d like your soup and add more broth if that\'s your preference.
- Serve on the hotter side of warm topped with roasted pumpkin seeds and a few flakes of sea salt. Delish!
Nutrition
Can’t one use a stick blender thing?
sure – it just make take longer to get a velvety puree
This soup is delicious! I had a big head of cauliflower in my fridge just waiting to be used so tonight was the night. I didn’t have tahini, so I put in a bit of truffle salt and added some fresh grated parmesan on topi (in addition to the pine nuts) and YUM, it was great. Thank you for the wonderful recipe!!!
So glad to hear it and thrilled you are improvising, that’s the way to go. The function of the tahini is to add a healthy fat which also gives body and texture – you can always use olive oil or even avocado to do the same thing