Cauliflower & Sweet Potato Soup...With Black Bean Salad

No, the salad is not on the side. This is not a post about soup and salad. That's boring, right? This post is about a fabulous cream soup (without the cream) that's topped with a refreshing black bean salad. Confused? Curious? Read on.


One medium cauliflower head and 2 1/2 cups of cubed sweet potatoes yield a generous amount of nutrition. According to the USDA database, one cup of cubed sweet potato offers up 4 grams of fiber, 448 grams of potassium and 377 milligrams of Vitamin A. Let's not get started on cauliflower with Vitamins C and K leading the long list of nutrients--we'd be here all day. The important thing to remember is that when you cook these two vegetables and puree them, you end up with a multilayered dose of nutrition and yumminess.



The recipe, the second in a series, calls for my 2-4-6-8:3-6 black bean salad to spoon on top of each serving. While it may sound wrong to put a cold salad on top of hot soup, it is sooooo right! and undeniably delicious. Try it. You'll see what I mean. Lively Carribean flavors in your homemade bowl of deliciousness. And if you want to simplify things and serve it without the shrimp or salad, the soup stands proudly on its own. In fact, even if you don't use the spices, there are only four ingredients in this recipe and they come together in a harmonious Vegan spoonful. For a printable recipe, click here. Go ahead. I know you are curious! ;)

Here's proof for skeptics that the soup is, indeed, made with healthy and healing veggies.


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