If you have trouble getting your daily serving of veggies, Sweet Potato and Cauliflower Soup is a must-try. It’s a healthy dish masquerading as a comfort food! And if it still feels a little too green for your taste, go ahead and top it off with some bacon and cheddar cheese.
Ingredients
- 2 pounds fresh cauliflower, roughly chopped
- 2 pounds sweet potatoes, peeled and cubed
- 1 (32-ounce) carton chicken or vegetable broth
- 1 large onion, diced
- 5 cloves garlic, peeled
- 4 stalks green onion, chopped
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Red pepper flakes, to taste
- Kosher salt, to taste
Serving Day
- 2 cups 2% milk
- 2 ounces cream cheese
How to Make It
- Blanch the potatoes according to the directions here. Combine all prep day ingredients in a large bowl. Label a 1-gallon freezer bag, place it in another large bowl, and pour in the soup mixture. Squeeze the remaining air out of the bag and seal it. Lay the bag flat to freeze. Serving Size
- Allow the soup to thaw overnight in the refrigerator. On serving day, pour the mixture into the slow cooker, cover it, and cook on low for 8–9 hours.
- Blend the soup using an immersion blender or standing blender. Stir in the milk and cream cheese and continue to blend until smooth, then serve.