Cauliflower and Sweet Potato Soup

Extra Virgin Olive Oil (EVOO)
1 whole cauliflower, chopped
1 sweet potato (peeled and diced)
1 carrot, thinly sliced
1 onion, thinly sliced
2 cloves garlic, sliced
6-8 cups water
4 tsp vegetable stock (salt reduced)
¼ tsp mustard
¾ cup low fat milk

Add the cauliflower, sweet potato, carrot, onion and garlic to a large saucepan over medium heat;
Stir for 1 minute;
Add the water and vegetable stock, simmer for 20 minutes (or until vegetables are softened);
Using a hand stick blender or equivalent, blend the soup until there are no lumps left;
Add the a good shake of pepper, the mustard and milk, mix ingredients into soup;
Pour into a bowl and enjoy! Goes nicely with smashed avocado on wholegrain sourdough toast.

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