Cauliflower & Sweet Potato Soup

CAULIFLOWER & SWEET POTATO SOUP

Soup to warm the soul!
This cauliflower and sweet potato soup applauds uncomplicated midweek cooking and is every bit as delicious as it easy. A dusting of almond dukkah juxtaposes the creaminess of the soup beautifully.

Serves 6

30ml (2 tablespoons) olive oil
1 brown onion, finely diced
2 cloves garlic, minced
1 large cauliflower, broken into florets
2 white fleshed sweet potatoes, peeled and diced
several sprigs fresh thyme or 5ml (1 teaspoon) dried thyme
zest of half a lemon
5ml (1 teaspoon) ground cumin
750ml (3 cups) vegetable or chicken stock
250ml (1 cup) full cream milk
15ml (1 tablespoon) lemon juice
salt and freshly cracked black pepper
60ml (1/4 cup) fresh cream, to serve
almond dukkah, to finish

Set the Instant Pot on the Sauté function.

Melt the butter and olive oil together, then add the onion and sauté until softened, about 5 -6 minutes. Add the cauliflower florets and sweet potato. Scatter over the thyme, lemon zest and cumin. Season lightly with salt and black pepper, then sauté until the vegetables have taken on some colour, about 3 -4 minutes.

Add the stock, then  cover with the lid and seal. Select the Pressure Cook function and set the timer for 15 minutes.

Use the Natural Pressure Release for 10 minutes, then the Steam Release Handle to release the remaining steam. Add the milk and lemon juice. Transfer the soup to a blender and blitz until smooth. Return to the Instant Pot and heat through.

Serve with a swirl of cream or Greek yoghurt and dukkah to finish.

I use this Pistachio, almond and black sesame dukkah recipe from my cookbook. 

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