Sweet Potato-Cauliflower Soup

Sweet Potato-Cauliflower Soup

olive oil

1/2 large Vidalia onion, chopped

3 garlic cloves, minced

1 sweet potato, cut into small cubes (I don’t peel mine, but feel free to do so if you wish)

2 cups cauliflower florets, cut into small pieces

6 cups vegetable stock/broth

1 (15.5 oz) can black beans, rinsed and drained

4 stems of kale, deveined and torn into small pieces

1 teaspoon dried parsley

1 teaspoon dried thyme

1/2 sea salt

dash cinnamon (optional–I love cinnamon and the subtle sweetness it adds to savory dishes)

In a large soup pot, heat a few swirls of olive oil over medium heat (about 2 tablespoons?  I didn’t measure).  Add your onion and garlic and cook until the onion is soft and translucent, about 8 minutes.  Add the sweet potato and stir so it is coated with some of the oil.  Allow to cook about 5 minutes.  Add the cauliflower, stock, parsley, thyme, and salt and bring to a boil.  Lower heat and simmer about 25-30 minutes.  Add the black beans and kale and cook another 15-20 minutes, until the vegetables are tender.  Stir in the dash of cinnamon and serve.

[from Maryea]

Slow Cooker Sweet Potatoes with Applesauce

6 medium (2 pounds) sweet potatoes or yams, peeled and cut into 1/2-inch cubes


1 1/2 cups applesauce

2/3 cup packed brown sugar

3 tablespoons butter or margarine, melted

1 teaspoon ground cinnamon

1/2 cup chopped nuts, toasted

 
Place sweet potatoes in 2- to 3 1/2-quart slow cooker. Mix remaining ingredients except nuts; spoon over potatoes.


2.Cover and cook on low heat setting 6 to 8 hours or until potatoes are very tender.

3.Sprinkle with nuts.



Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
 
[from Kristin]