Cauliflower Soup with sweet potato and pumpkin

By: Mandy Keillor

This is my latest soup that I have concocted as we go into the cooler months and although filling and nutritious and full of fibre, it doesn’t have the calories!   Natalia can’t get enough of it!

Ingredients

1 large cauliflower

¼ pumpkin (2 cups)

1 medium sweet potato

1.5 litres stock – we use a store bought 100% organic vegetable or chicken stock from our local organic grocer.

1 cup of water

Pinch of sea salt and black pepper to taste

Secret ingredients:

2 teaspoons of Worstishire sauce

3 good shakes of Cayenne pepper

Method

Place stock, cauliflower, pumpkin, sweet potato in a large pot and bring to the boil.  Season with sea salt and black pepper.  Reduce heat to simmer for 20 minutes until all the vegetables are cooked through.  Using a hand blender, blend all ingredients until smooth.  Season further with Worstishire  sauce and Cayenne pepper and stir through.  Garnish with a dob of Greek yoghurt and chopped chives or onion alfalfa sprout.

Serves – 8 bowls

Calories per bowl – 90 calories

NB.  The calorie count changes depending on the stock you use.  I have calculated the stock at 300 calories per 1.5 litres which is at the maximum for a good organic vegetarian stock.