Bouillons artisanaux par Justine de
Artisanal broth by Justine from
Montréal, QC, Canada


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Sweet potato cauliflower soup

-- version française ici --

This recipe uses light coconut milk to have to creaminess but not the strong coconut flavour :) Feel free to use full-fat coconut milk if you prefer!

*original recipe and picture from Veggie Inspired

Portions: 4


1 onion, diced

1 garlic clove, minced

2 sweet potatoes, peeled and chopped

1 cauliflower, chopped into florets

1 jar of Tata Soupe Indian broth

13,5 oz can light coconut milk (or cashew milk)

1 teaspoon olive oil

Salt and pepper to taste


Buy the Indian broth


  1. Preheat the oven to 400 F (200 C). Take 1 cup of the cauliflower and spread onto a baking sheet. Drizzle the olive oil and sprinkle with salt and mix well. Bake in the oven for 20 minutes, Shake the pan to toss the cauliflower around and bake another 5-10 minutes until the edges start to turn brown
  2. In the meantime, heat a pot over medium-high heat, sauté the onion in 1/4 cup of broth until translucent (7-8 minutes). Add more broth as needed so the onions don’t stick
  3. Add the garlic and continue cooking for 1 minute
  4. Add the sweet potatoes, cauliflower and the rest of the broth. Bring to a boil, turn down the heat to medium-low and cook for 20 minutes (or until the vegetables are tender)
  5. Turn off the heat and blend the soup until smooth using an immersion blender
  6. Add the coconut milk and stir well
  7. Season to taste
  8. Serve and garnish with roasted cauliflower florets

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