I love a good homemade soup, especially when it’s cold outside. The other day, I wasn’t sure what to make for dinner. We were in need of groceries, but I was inspired by a full head of cauliflower in the fridge.
Homemade soup is often a weekend project in our household, but since I got my pressure cooker, it’s much easier to manage on a weeknight.
This is definitely a recipe that could be recreated in a crock pot or on the stove (pressure cooker not needed).
Spiced Tomato-Cauliflower-Sweet Potato Soup
30 mL (2 tbsp) oil of your choice (I used olive)
2 small onions, chopped
1 head cauliflower, rinsed and roughly chopped
1 large sweet potato, chopped (peeling optional)
5-10 mL (1-2 tsp) curry powder
5 mL (1 tsp) garlic powder
(or 1-2 cloves fresh, if you have it)
salt & pepper
1 large can diced tomatoes
1 small can of coconut milk
Optional: top with Parmesan cheese
Heat onion, saute in oil until golden brown. Add cauliflower, sweet potato, and curry powder. Saute for 5-10 minutes to bring out the flavours.
Add tomatoes, coconut milk, garlic, salt, and pepper. Cook until vegetables are soft (20 minutes in the pressure cooker worked).
Mash or blend soup. I find an immersion blender to be easier than a regular blender. A potato masher can also work if you don’t need it super smooth.
If you find it thicker than you like, consider adding more coconut milk, broth or water.
I love that soup can be such an easy way to use up what you have in the house and flavour with your favourite spices!
Amy MacDonald, RD
Register Dietitian