Ok, I guess I am on a Dr. Barnard recipe kick. I am really enjoying his book “The Get Healthy, Go Vegan Cookbook“. It has some pretty great recipes in it. I wish that they all had pictures along with them all but I suppose that is where us bloggers come in.
This soup is really simple, clean tasting and has the beautiful orange color from the sweet potato making it an inviting winter soup that looks as warming as it truly is. In my opinion it is a side soup since it is fairly light and not super filling. It would go great along side a sandwich or with some bread. I made our with my Super Sourdough Sandwich and it was a great pairing.
I think that the recipe calls for 1 cup too many of the liquid so I did not add the 1 cup of water and it was still pretty thin. You decide for yourself what you like best but I like a thicker soup. I am going to write the recipe as it is in the book again and you can make your own adjustments per your taste.
Cauliflower & Sweet Potato Chowder
3 1/4 cups vegetable broth
4 large shallots, minced
1/2 cup chopped celery
6 cups cauliflower florets (about 1 medium head)
1 cup chopped red bell pepper
1 medium sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 bay leaf
1 cup unsweetened soy milk
2 tablespoons finely chopped fresh basil
Kosher salt to taste
Freshly ground black pepper to taste
Heat 1/4 cup of the vegetable broth in a large saucepan over medium heat. Add the shallots and celery and saute for 5 minutes. Add the remaining 3 cups both and 1 cup water and bring to a boil. Add the cauliflower, bell pepper, sweet potato, and bay leaf and bring to a boil.
Reduce the heat, cover and simmer for 20 minutes. Remove the bay leaf.
Add the soy milk. For a heartier consistency, puree all the soup in batches or just half of the soup. Add the basil and season with salt and black pepper. ENJOY!