15 Servings 50 min Cook
1 Head medium (5-6" dia.) Cauliflower
1 Tbsp Olive Oil
3 Sweetpotato, 5" long Sweet Potato
1 Onion Onions
3 Cup Corn
2 Cloves, minced Garlic
7 Cup Water
3/4 Tsp Salt
2 Stalk Onions
Preheat your oven to 400 degrees F and cut up your cauliflower into bite sized pieces.
Place cauliflower onto ungreased cookie sheet and lightly drizzle with olive oil.
Place in oven and let roast until golden brown on the tops and tender, but not mushy, about 20-30 minutes.
Remove from oven and let cool while you cook the rest of the soup.
In large stockpot, bring sweet potato, onion, corn, garlic, and water to a boil.
Salt and stir.
Reduce heat and allow to remain at a constant simmer until sweet potatoes are tender.
Add in cooked cauliflower and divide soup into 2 parts.
Let soup cool and then blend one part soup in blender until very smooth.
Combine with second part soup and stir.
Salt to taste and warm up over stovetop if needed.