Saturday, January 4, 2014

Spicy Cauliflower and Sweet Potato Bisque

I used the slow cooker for this recipe but it can easily be adapted to the stove top.  Especially if you are impatient and want to eat it sooner.  It is a really good creamy and nourishing soup but not over filling.  I had three bowls of it last night and cannot wait to have some more today!

Spicy Cauliflower and Sweet Potato Bisque

1 large head of cauliflower, broken into small/medium pieces
2 medium sweet potatoes, peeled and cubed
1 large sweet onion, diced
4 cloves of garlic, peeled
1 quart of stock (Vegetable if you want to keep it vegetarian.  I used turkey stock.)
1/4 teaspoon of red pepper flakes (or more if you like it really spicy)
1/2 teaspoon of dried thyme leaves
salt and pepper
1 cup of evaporated milk
1 T butter
4 ounces cream cheese

Add cauliflower, sweet potatoes, onion, garlic, stock, red pepper flakes and thyme into slow cooker and cook on high for 4-5 hours.  I added some water about 3 hours in because it wasn't quite soupy enough, but as long as your vegetables are all cooking nicely you should be fine.

Once veggies are all very tender and cooked, add butter, cream cheese, salt and pepper (to taste) and milk.  Use an immersion blender or transfer in batches to a regular blender.  Once it is all blended, taste and adjust salt and pepper as needed and serve.   The original recipe called for garnishing with shredded cheddar and green onions, but we just served like this and it was wonderful.  It will definitely be a keeper in my Soup Bible!! 

Adapted from Yes, I Want Cake!

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