Easy hearty recipe for a chilly day!

 

Recipe:

1 tablespoon vegetable oil

1 shallot peeled

2 cloves garlic, peeled

2 stalk celery, stemmed

3 carrots, peeled , stemmed

1 large sweet potato,

1 large head cauliflower, riced

1 bay leaf

1/2 teaspoon ground thyme

1 quart good-quality vegetable stock

2 cups Good Karma flaxmilk or non dairy milk

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon dried parsley

2 handfuls arugula leaves

1/2 teaspoon ground black pepper

Salt to taste

 

Preheat the oven to 425°F.

Create a large slit in the sweet potato and bake for 90minutes or until softened. Once done, place in food processor to puree. Transfer to Large soup pan.

In food processor, chop the shallot, garlic, celery, and carrots, bay leaf, and arugula. Transfer to Large soup pan.

Add riced cauliflower and chicken broth to the pan. Bring to a boil, then reduce the heat and simmer for 15–20 minutes.

Add the milk, and warm through without letting the soup boil. Then add the thyme, cumin, ginger, parsley, pepper, and salt. Mix to combine.

Serve hot and enjoy. Best with your favorite gluten free bread. Our family loves Teff Bread. See my cookbook for recipe.

 

So good, even my toddler enjoyed it!