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  • Writer's pictureSuzanne Sng

Cauliflower, carrot and sweet potato soup

This is what happens when your farm delivery gives you 15 sweet potatoes instead of the four you ordered, in addition to carrots as thick as your arm and a giant head of cabbage.

Serves 8


  • 1 head cauliflower, cut into chunks

  • 2 medium sweet potatoes, peeled and cut into chunks

  • 3 garlic cloves, minced

  • 1 knob of ginger, minced

  • 1 yellow onion, minced

  • 1 large carrot, cut into chunks

  • 2 tablespoons olive oil

  • 4 cups vegetable stock (you can use chicken stock, but then the soup will not be vegetarian)

  • 4 cups water

  • Sea salt (to taste)

  • 1 tablespoon fresh thyme, finely chopped, plus more for ganish

Heat the olive oil in a large saucepan. Sauté the onion until it is soft, about 5 minutes. Add the garlic and ginger, and continue to fry for about 1 minute.

Add the carrot, sweet potatoes and cauliflower, and give everything a good stir. Add the stock, water and a pinch of salt.

Bring to a boil, then simmer for 30 minutes. The vegetables should be soft.

Add the chopped thyme and remove the pan from the heat.

Puree with mixture with an immersion blender until smooth. [Aside: I love my immersion blender because there is no need to transfer hot soup into a stand blender and blitz it in batches. Plus, it is very satisfying to watch the veggies be obliterated.]

Taste and adjust the seasoning.

Garnish with a stalk of thyme and pretty florets of cauliflower (if you had the foresight to save any before blitzing in the blender). Also very nice topped with strips of crispy oven-baked bacon.

Recipe adapted from The Spruce Eats.

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