There are many benefits that come with working together on a food blog. For starters, you get to spend time with each other sharing the experience and passion that comes from a mutual interest. Within that context of collaboration, we are able to learn from each other, test each other’s recipes, and generally inspire each other to become better cooks. Plus, you can never underestimate the value of having someone to help with the dishes.
As mentioned in our previous post, Jane and her mother started a 14-day Vegan Challenge just days ago and it’s fascinating to see what they come up with each day. I read and hear a lot about the restrictions of vegan cooking, and there certainly are plenty to this meat and cheese kind of guy, but the more they explore, the more I get to learn how those limits are counter-balanced by an almost endless amount of creative alternatives. Furthermore, I’m learning how to cook in different ways due to their excitement and research.
During the weeks leading up to this challenge, Jane was testing several vegan recipes in preparation. One that I immediately fell in love with was this delicious curried cauliflower-sweet potato soup. Everything about it really hits the spot, especially for a lunch time meal. It has bright colors, rich flavors, and that fragrant curry aroma that always makes me extra hungry. Plus, it’s really simple to make and serve within an hour’s time. We served ours with some roasted paprika cashews and toast.
1 head cauliflower, chopped into florets, stalks included
1 medium sweet potato, peeled and chopped into chunks
2 tbsp coconut oil
1 tbsp turmeric powder
1 tbsp curry powder
1 tbsp cumin
1 onion, chopped
1 clove garlic, chopped
1 inch piece of ginger, minced
1 can full fat coconut oil
3 cups vegetable stock
Salt to taste
Preheat oven to 425 degrees.
Toss cauliflower and sweet potato with 1 tablespoon coconut oil and the spices. Roast on two baking sheets for 30 minutes, stirring once halfway through. Remove from oven and allow to cool.
Heat 1 tablespoon of coconut oil in a large heavy bottom pot. Sauté onions five minutes, until softened. Add minced garlic and ginger and sauté one minute more.
Add the roasted vegetables all at once. Pour the vegetable stock and coconut milk into pot. Stir and turn stove heat to low.
Use an immersion blender or high-speed stand blender to purée the soup. You may have to do this in batches! Serve once smooth.