Cauliflower and sweet potato soup sounds disgusting but I promise you, it is the best soup if you’re in a hurry and it’s the tastiest of all soups if you use the correct stock.

I am obsessed with Woolworth’s chicken stock liquid. It’s concentrated and adds such a unique flavour to my soups. I used to use stock cubes but you can also use nothing if you’re vegan and that’s okay. Without stock and just salt and pepper, this soup is still tasty. Give it stab if you’re calorie counting and need something warm at night this winter.

Did you know: Cauliflower is not only high in vitamin C, it’s low calorie and will keep you full for up to two hours. If you’re wanting to add protein in this meal, add 1 tbsp of pea protein powder to your soup when you blitz it.

Ingredients

1 bag of cauliflower, steamed (steam it in the bag)

1 onion, diced

1 tsp coconut oil

1 litre of chicken/vegetable stock

salt to taste and pepper

1 large sweet potato, peeled and sliced

1 bay leaf

Method

1. In a large stock pot, fry onions until it’s slightly brown.

2. Add sweet potato and let that cook for about 1 minute.

3. Add stock, the bay leaf, and cauliflower if you haven’t already steamed it.

4. All the vegetables must be covered by either stock or a combination of stock and water.

5. Let that boil for 20 minutes.

6. Cool and blitz everything together in a food processor. Add cauliflower at this point if you’ve steamed it in the bag.

7. Return to the stove and add water, depending on what consistency you enjoy your soup.

8. Salt to taste and give it a sprinkle of pepper before serving.