Why I like this…
This sweet potato, cauliflower, spinach, and coconut milk soup is light and flavorful. I like it for transitional seasons where the weather is a little cool, but not “cold,” and you want something comforting but not too heavy. I also like it because it is a singular dish full of nutrients and textures. My husband is allergic to legumes, so I did not make mine with chickpeas, but I used organic chicken sausage instead for some extra protein. In instances like this, I might add chickpeas to my dish just because, well… I like beans!
Why it matters…
This dish is high in beta-carotene, lutein, and zeaxanthin. These are phytonutrients which support eye health.
Sweet Potato Cauliflower Spinach Coconut Milk Soup
6
servings20
minutes45
minutes145
kcalIngredients
1 lb 1 Sweet potato
1/2 Head 1/2 Cauliflower
2 2 Leeks (white part only) sliced
2 inch 2 Ginger (diced)
3 tsp 3 Garlic (diced)
4 cups 4 Spinach
1 13.5 oz 1 Coconut Milk (lite)
4 cups 4 Chicken or vegetable stock
1 T 1 Extra Virgin Olive Oil
.5 tsp .5 Coriander
.5 tsp .5 Cumin
.5 tsp .5 Turmeric
.25 tsp .25 Ginger powder
.25 tsp .25 Cayenne
.25 tsp .25 Garam Masala
2 T 2 Lime juice
1 1 Limes, sliced in wedges for serving
Directions
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Combine dried ginger, coriander, cumin, and turmeric and set aside.
- Cut the cauliflower into florets and the sweet potato into cubes; place in a bowl.
- Coat the diced sweet potato and cauliflower with the spice mixture and then spread onto a baking sheet. Put in the oven to roast for 20 minutes.
- While roasting vegetables, dice the fresh ginger and garlic, and slice the leeks.
- Add olive oil into a pot and saute the garlic, ginger, and leeks over medium heat.
- Add stock/broth, coconut milk, lime juice, cayenne, and garam masala to the pot.
- Pull the vegetables out of the oven and add them to the soup mixture. Cook over medium heat for 15-20 minutes until hot and sweet potatoes and cauliflower are soft.
- Turn the heat off and add spinach. Mix into the mixture and cook until wilted.
- Serve with a lime wedge. Enjoy!
Notes
- An option here is to add 1-2 cans of drained and rinsed chickpeas or organic chicken sausage for additional protein. With two cans of chickpeas, the calories increase to 342, and protein increases to 16 g, 13 g fiber. With one, the calories increase to 243, with 11 g of protein and 8 g of fiber. If using chicken sausage, calories increase to 214, and protein increases to 16 g per serving.