Creamy foods are comforting and satisfying.
Since removing dairy products from my diet, I’ve had to get more creative about ways to recreate the silky texture that dairy provides.
One of the best ways to do that is using cauliflower, one of the GBOMBS vegetables (AKA some of the best foods we can eat!).
Because winter feels like it is never going to end here on the East Coast, I’ve been in hibernation mode and have been really into soups lately. I thought I would try blending cauliflower in with a soup to make it creamy and delicious without the downsides of dairy, so that’s what brings us to this recipe!
This soup is simple to make and uses basic ingredients that are easy to find at any grocery store or farmer’s market.
We used Japanese sweet potatoes, which is why the soup is white instead of orange, but any sweet potato will work.
Give it a try, and let me know what you think! 🙂
- 1 tablespoon coconut oil or ghee
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 1 teaspoon coarse sea salt, divided
- 1 tablespoon fresh rosemary leaves
- 2 sweet potatoes, peeled & chopped
- 6 cups vegetable stock (here’s how to easily make your own vegetable stock from scraps)
- 1 head cauliflower, chopped (here’s how to break apart cauliflower in 10 seconds)
- 1/8 teaspoon black pepper
- 1 tablespoon 100% pure maple syrup
- Sea salt and black pepper, to taste