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
Ingredients
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.