Cauliflower and Sweet Potato Soup

I paired cauliflower with sweet potato in this smooth soup, and added coconut milk and garam masala to give it a gentle spiciness. I also caramelized a bunch of cashews to go with the soup – they gave it a nice contrasting texture and a cinnamony element of sweetness, and we ended up with a delicious lunch for two days.

This batch made enough soup for three lunches – two for me and one for Heikki.

The Soup:

  • 1 small head of cauliflower, cut in florets
  • 300 g (one medium) sweet potato, peeled and chopped
  • 1 onion, chopped
  • 5 cloves garlic, sliced
  • 1 tablespoon olive oil
  • 2 teaspoons garam masala
  • 1 and 1/2 dl coconut milk
  • 4 dl vegetable stock
  • salt to taste
  • about 1 tablespoon of lemon juice

I fried the onion and garlic in the oil until soft, then added the sweet potato and cauliflower, and fried for a few more minutes. After frying the veggies, I added the coconut milk, vegetable stock, and garam masala, and let the soup simmer until the vegetables were soft, for about 20 minutes. While it was boiling, I prepared the cashews.

Then I puréed the soup with out immersion blender, added a little bit of salt (might not be necessary if the stock is very salty), and stirred in the lemon juice. Before serving, I sprinkled my bowl with cashews.

Cashew Nuts:

  • 1 dl cashews
  • 1 tablespoon agave syrup
  • 1 tablespoon water
  • pinch of cinnamon
  • 1/2 teaspoon chili flakes
  • pinch of salt

First I toasted the cashews lightly on a dry frying pan, and meanwhile mixed the rest of the ingredients together. When the nuts had browned a bit, I lowered the heat to medium, poured the syrup mixture in the pan, and stirred until the cashews were shiny and covered with the syrup, and the water had evaporated. Now, I poured the nuts on a plate covered with aluminium foil and let them cool down until the soup was ready to serve.

My cashews came out really sticky, which basically means that I didn’t caramelize them enough. That’s not a problem when sprinkled in a soup, but the leftover cashews were a nuisance to eat…

6 Comments

  1. Posted April 14, 2008 at 23:01 | Permalink

    As usual, I’m the biggest fan of your recipes! they look so amazing and so easy to make! Keep up the good work!

  2. Posted April 15, 2008 at 11:45 | Permalink

    Sounds delicous! I love sweet potatoes and am constantly on the look-out for new recipes. :)

  3. Posted April 15, 2008 at 20:56 | Permalink

    This soup sound yummy, too bad hubby doesn´t like cauliflower. I must make it for myself someday;) Although I´m not vegan I just love your blog, you are a wonderful source of inspiration!

  4. Posted April 20, 2008 at 10:23 | Permalink

    Just made this soup for dinner and it was lovely. Didn’t put in the cauliflower but added some broccoli afterwards to my bowl while omni-boyfriend got chorizo. I really loved the soup and boyfriend did too, even though he was a bit skeptical first hehe.
    The Cashews were soo good, too. They added a little extravaganza to the dish.

    Thanks so much!

  5. Anni
    Posted April 20, 2008 at 14:41 | Permalink

    Eva – you’re welcome, I think we’ll have to try this soup without cauliflower too! Nice to hear that you both liked the recipe – maybe some day your omni-boyfriend will even be ready to skip the chorizo… Just keep up the delicious veg cooking and his skepticism will fade for sure!

    -Anni

    [I accidentally posted this comment as Heikki first, but it was me all along!]

  6. Posted May 1, 2008 at 06:19 | Permalink

    That looks SO good! I can’t wait to cook this!

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