Looking for vegetarian meal ideas that aren’t “salad”, I came across this recipe on Pinterest. Of course I had to make it my own and on the day I planned to make it, my friend dropped of some non-GMO corn that she bought at the farmer’s market. What? You don’t have friends that bring you non-GMO corn and other awesome produce? Anyway – I started thinking and, well – we came up with Roasted Corn and Cauliflower Sweet Potato Soup. Yeah.
Here’s what we did:
- 2 heads cauliflower cut into small pieces
- 2 ears of corn shucked
- a couple of pinches of garam masala
- olive oil
- 6 sweet potatoes peeled and cut into small pieces
- 1 large sweet onion, chopped
- 3 large garlic cloves minced
- 12 cups of water
- 1 can coconut milk
- 1 small bag frozen baby peas
I have whole garam masala that I purchased at the Indian market, but I couldn’t find the spice grinder, so I used the mortar and pestle. I definitely recommend the spice grinder.
Heat up a dry pan and put the garam masala in it. Cook and shake or stir until it gets aromatic - let it cool and then grind, or crush it.
Preheat the oven to 400 and add the cauliflower to a baking sheet, sprinkle a couple of pinches of the garam masala over the cauliflower, drizzle with olive oil and toss with clean hands.
Put it in the oven and cook for about 40 minutes (we like ours really roasted and caramelized).
Heat a very large, heavy pot on med/high heat. Pour a bit of the olive oil in and when it’s heated, add the onion.
Cook until the onion caramelizes a bit.
Add the sweet potato and garlic. Toss and cook a bit, until you can smell the garlic.
Add the water, bring to a boil and then lower, cover and simmer until the potatoes are very soft.
Meanwhile take the kernels off the corn, I put a small bowl, upside down inside a large one and run the knife down the side of the cob. This removed the kernels and doesn’t make a mess.
When the cauliflower is almost done, add the corn and continue roasting until the cauliflower is the desired shade. When it’s done, take it out of the oven and set aside.
When the potatoes are soft, you can either blend the soup in a blender (be super careful!) or use an immersion blender. I so recommend an immersion blender. I’ve had mine for years and use it more often than you think. I don’t think I’d ever actually make anything that I had to blend while it’s super hot. I’m way too clumsy.
Blend until smooth, add the coconut milk and stir.
Add the cauliflower, corn and peas, cover and allow to simmer until the peas are warm and defrosted.
Ladle into a bowl, salt and pepper to taste and enjoy!
So satisfying! Next time I think I’ll use two cups less of the water. But it was really wonderful!
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