GUYS. I wanted to eat the ENTIRE pot in one sitting!
But I didn't...
Gotta have some for lunch tomorrow and maybe for dinner too?
NOTE: I altered this recipe just a tad. I added more seasonings and spices, used chicken broth instead of vegetable, and unsweetened almond milk. I didn't use kale chips because the kale I had went bad (oops), I ended up topping the soup with avocado, parmesan cheese, fresh parsley and red pepper flakes!
ALL YOU NEED:
In a large tall pot, saute your sweet potatoes, cauliflower, onion, and garlic in oil. Begin to toss the vegetables together, making sure to not burn or brown the vegetables. I cooked my vegetables for 10 minutes on a medium low heat.
After 10 minutes add in your spices and seasonings. You can always add more spices if you like, but I wanted to let the vegetables shine. Give everything one last stir and then add in your vegetable stock, water, and milk. You want the vegetables to be almost covered by the liquids. You might need to add more or less water depending on how thick you like your soup. Some of the liquid will evaporate as you cook it.
Bring down the temperature to a slightly lower heat and put the lid on the pot. Stir every 5 to 10 minutes.
After 30 minutes your vegetables should be cooked all the way through. Take a fork and pinch your sweet potato. If it slides right off or breaks, then it is cooked all the way through. Remove your bay leaves from the soup. Turn off the heat and take your soup off the stove. With an immersion blender, slowly start to puree the mixture. If you don't have an immersion blender you can use a regular blender, but make sure to do it in small batches to prevent your soup from exploding.
Recipe adapted from www.thejackfruitvegan.com