Spicy Cauliflower Soup

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Spicy Cauliflower Soup
Servings: 6-8


1 large head of cauliflower, cut into florets
1 Japanese or white sweet potato, cut into 1” pieces
2 quarts low-sodium vegetable stock (check for no sugar) or homemade bone broth
1 medium onion, large dice
2 large cloves garlic, minced
1 tsp. Chili powder (use 1/2 tsp. if sensitive to spice)
1/2 tsp. paprika
Pinch of cayenne pepper
2 tbsp. Coconut oil
Sea salt/pepper to taste


  1. Heat coconut oil in a large soup pot over medium-high heat until hot and oil is shimmering. Add onion and pinch of salt, stir, and lower heat to allow onions to sweat and release their juices, about 4 minutes.
  2. Once onions start looking translucent, stir in garlic and continue cooking another 2-3 minutes. When garlic is softened, add dry spices to pot. Veggies will soak up the spices and create a dry mixture -- this allows the spices to toast and release more flavor.
  3. Add cauliflower, sweet potatoes, and stock. Increase heat to high and bring to a boil. Stir, cover, and lower heat back to low. Simmer, covered, for 20-30 minutes until veggies are softened and pass the “fork” test.
  4. Working in batches, carefully transfer soup to a high-speed blender (or use an immersion blender) to puree soup until smooth.
  5. Transfer to heatproof containers. Once cooled, store half in the fridge for the week (will last up to 5 days) and the other half in the freezer for another time (will last up to 2 months).