Sweet Potato Cauliflower Soup


By Dane Feldman

Photo by Dane Feldman.

Hot soup is probably among the most universal of comfort foods, especially during cold or rainy weather. It seems like the colder weather in New York is starting to settle in for the long run, so thankfully making soup can be as cathartic as actually eating it is. This sweet potato and cauliflower combination is perfect for October because it’s seasonal, yet light.

What you’ll need:
1 sweet potato
1/4 head cauliflower
1/2 large white onion
2 1/2 cups vegetable stock
1 tsp Forward seasoning
1/2 tsp ginger
1/2 cumin
Extra-virgin olive oil

Roughly chop the vegetables. Steam the cauliflower and saute the onion. In the meantime, warm the potato in a microwave or stovetop in a pot.

Once the vegetables are cooked, add them to a food processor. Pulse once and then add the vegetable stock and a dash of olive oil. Process again until it reaches a smooth consistency.

Move the soup into a large soup pot and cook on medium heat. Add the spices and cook for another 10-15 minutes before serving.