SAVORY CAULIFLOWER AND YAM SOUP
With a good chicken stock to back this up, even the smallest mouths at your table will slurp up this lovely combination of vegetables. Even done at the last minute, the flavors blend deeply, as if you made it a day in advance. Cream is optional, but a nice touch.
Provided by leithead
Categories Yam/Sweet Potato
Time 1h
Yield 12 Cups, 8-12 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 158.3, Fat 7.7, SaturatedFat 4.1, Cholesterol 22.3, Sodium 2969.8, Carbohydrate 12.7, Fiber 2.9, Sugar 4.9, Protein 10.6
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