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Sweet Potato Cauli Soup
We’ve partnered up with BOL once again to bring you this super delicious roasted sweet potato and cauliflower soup recipe.
It’s healthy, packed full of nutrients and so tasty. We added coconut cream to give it that extra creaminess we all love in a soup.
The soup is full of veg and lentils to give you loads of the good stuff to fight off those pesky autumnal colds.
If you’re hunting for a healthy vegan lunch option, check out the wide range of the products that BOL offer. They’re all plant-based so loads to choose from!
- 600g sweet potato
- 400g cauliflower
- 1 tsp cumin seeds
- 2 onions
- 2 large cloves garlic
- 2 inches ginger
- 2 tsp cumin
- 1 tsp turmeric
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 1 tsp chilli flakes
- 40g tomato puree
- 400g tomatoes
- 1L veg stock
- 100g coconut cream
- 250g pre-cooked red lentils
- 250g pre-cooked beluga lentils
- 40g coriander
- 150g spinach
- 1 lemon
- Salt and pepper to taste
- Rapeseed oil
You will need to preheat oven to 180*C, baking sheet lined with parchment, saucepan.
Peel the sweet potatoes and cut into 3cm cubes, spread the cubes out on a baking tray, drizzle over a little rapeseed oil, sprinkle over a little salt and pepper | Put the baking sheet in the oven and roast the potatoes for 25-30 minutes.
Break the cauliflower into small florets, spread over a baking tray, drizzle over a little rapeseed oil and sprinkle with salt and pepper and sprinkle over the cumin seeds | Put the baking sheet in the oven and bake for 20 minutes until the florets begin to char.
Whilst the potatoes and cauliflower florets are roasting, peel and finely chop the onions | Peel and grate the garlic and ginger | Remove the coriander leaves from the stalks and and finely slice the stalks Dice the tomatoes and roughly chop the spinach.
Warm 2 tbsp rapeseed oil in a large saucepan over a medium heat, add the onions, a pinch of salt and stir for 4-5 minutes to soften | Add the coriander stalks, garlic, ginger and cumin seeds to the pan and stir for 1 minute to release the aromas | Add the paprika, cayenne, cumin, turmeric and chilli flakes to the pan and stir them into the onions | Add the tomato puree and stir for 30 seconds | Pour the chopped tomatoes into the pan and stir for 2 minutes until well mixed and soft.
Pour the vegetable stock into the pan, turn the heat up and bring to a simmer | Add the roasted sweet potato and blend until smooth either with a hand blender or in a food processor | Pour the liquid back into the pan and bring to a very gentle simmer over a low heat | Add the lentils, spinach and ¾’s of the coriander to the pan and stir until completely warmed through | POur the coconut cream into the pan and stir it through | Add the roast cauliflower to the pan, squeeze in the lemon juice, catching any pips in your other hand and fold everything together | Taste the soup, season to perfection with salt and pepper.
Ladle the soup into 4 bowls, garnish with a sprinkle of chilli flakes, coriander leaves and serve immediately with some fresh sourdough bread.