Creamy Sweet Potato & Cauliflower Soup

• Produce

  • 1 Carrot
  • 2 lbs Cauliflower
  • 2 stalks Celery
  • 5 Garlic cloves
  • 4 Green onions
  • 1 Sweet onion
  • 2 lbs Sweet potatoes
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 3 14.5-ounce cans Chicken broth, reduced sodium

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 tsp Paprika
  • 1/4 tsp Salt, Coarse

• Dairy

  • 2 cups Alternative milk

Found on simplywhisked.com

Description

Ingredients

• 2 pounds sweet potatoes (about 3 medium), peeled and cubed
• 2 pounds cauliflower, stems removed and chopped
• 1 sweet onion, chopped
• 2 stalks celery, chopped
• 1 carrot, peeled and sliced
• 4 green onions
• 5 garlic cloves, peeled and smashed
• 3 14.5-ounce cans reduced-sodium chicken broth
• 1 teaspoon paprika
• ½ teaspoon dried thyme
• ¼ - ½ teaspoon coarse salt
• 2 cups alternative milk
• ¼ cup all-purpose flour
• Toppings: bacon bits, shredded cheese, fresh chives (optional)

Directions

• In a large stockpot, combine all ingredients except milk and flour. Cover and bring to a boil. Allow soup to cook until vegetables are soft - about 25 - 30 minutes.
• In a bowl, whisk together milk and flour. Add to pot. Continue cooking until soup has thickened - about 5 minutes.
• Remove from heat and blend with an immersion blender (or transfer soup to a food processor or blender). Process until smooth.