Wednesday, November 30, 2011

Cauliflower and Sweet Potato Soup

In an effort to make up for the amount of food I ate over Thanksgiving, I'm going to post some healthier meals. Also, because I haven't been in the kitchen for a week--thanks to the delicious leftovers from the holiday meal--this is from a couple weeks ago.

Cauliflower and Sweet Potato Soup
Makes 4 servings

1/2 head cauliflower
1 tbsp chopped rosemary
2 cups sweet potato cubed
1 tbsp rubbed sage
5 cups chicken broth
1/4 cup Greek yogurt
Salt & pepper
1/4 grated Parmesan

Wash and chop cauliflower. 

Season with rosemary, salt, and pepper. Roast at 400 degrees for 15 minutes.

Same with the sweet potatoes, only now season with sage.

Puree roasted vegetables in a blender or food processor with chicken broth. You may have to do it in two batches. Add the Greek yogurt. Then return the soup to the stove or cheat like me and use the microwave. Season with salt and pepper, and top of Parmesan.

Serve it with a side salad. This is an Arugula and Romaine salad with Strawberry dressing. Topped with Anadama bread croutons. My husband gave it an A+!

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