Sweet Potato Cauliflower Soup w Marinated Kale Salad

I wanted to blog these recipes yesterday but I was sick in bed all day 😦 I’m still recovering but feeling much better . . .so this is my Saturday night! I love love love this Marinated Kale Salad and make it pretty often as a dinner side. And you can’t go wrong with this soup . . . there are so little ingredients to it and it’s a really warm, comforting recipe for the winter ❤

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Ingredients – Sweet Potato Cauliflower Soup

*I doubled this recipe which is why there’s more ingredients than what’s listed below!

-1 teaspoon olive oil

-1 medium onion, diced

-3 garlic cloves, minced

-1 large sweet potato, peeled & diced

-1/2 head cauliflower, cut into florets

-4 Cups vegetable broth

-1 Cup water

-1 -2 Tablespoons apple cider vinegar

Directions

-Soak cauliflower florets in a a large bowl of cold water for 5 minutes or longer (this will remove dirt that might be lingering & also helps draw out any bitter flavors). Drain & shake off excess water before cooking

-Heat olive oil in a medium sized pot. Sauté onion until glossy. Add garlic & continue cooking, stirring often, until garlic becomes fragrant, about 3 minutes

-Add sweet potato & cauliflower & cook for 1 -2 minutes, & then add vegetable broth & water. Cover pot & reduce heat to low. Uncover & let simmer 15 – 20 minutes, until sweet potato is fork tender

sweet-potato-cauliflower-vegetables

-Puree with an immersion blender until smooth

-Stir in 2 Tablespoons apple cider vinegar & bring to another quick boil, & simmer for an additional 3 minutes

-Serve hot & garnish with optional toppings : pumpkin seeds, green onion, pine nuts, parsley, croutons, or vegan sour cream

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marinated-kale-salad-ingredients

Ingredients – Marinated Kale Salad

-1 lb tuscan or curly kale, stemmed & coarsely chopped

-3 Tablespoons extra virgin olive oil

-3/4 teaspoons himalayan pink salt, divided

-1 shallot, thinly sliced

-1/2 teaspoon toasted sesame seeds

-1 Tablespoon fresh lemon juice, I used more

-2 teaspoons dijon mustard

-2 teaspoons vegan mayonnaise

-1 garlic clove, minced

-14 oz can chickpeas, drained & rinsed

-1/4 teaspoon freshly ground pepper

-Hemp hearts for topping

Directions

-Massage kale with olive oil & 1/2 teaspoon salt in a large bowl, coating all surfaces, about 2 minutes. Let stand at room temperature for at least 15 minutes & up to 1 hour

-Combine shallot & sesame seeds in a small bowl & set aside. Combine lemon juice, mustard, mayonnaise, & garlic in small bowl & set aside

-Add lemon juice mixture & chickpeas to softened kale, toss well. Stir in remaining 1/4 teaspoon salt & pepper. Top with onion mixture & hemp hearts

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XOXO

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