Creams
Easy
Matcha tea custard cream
15 min
Creams
Easy
Recipe of Cauliflower and sweet potato cream with turmeric
This creamy cauliflower and sweet potato soup with turmeric is a comforting and healthy recipe, perfect for cold days. Originating from the cuisine of making the most of ingredients, this preparation combines the softness of cauliflower with the sweetness of sweet potato, enhanced by the exotic touch of fresh turmeric and curry. It is ideal for those seeking a vegan, gluten-free, and low-calorie dish, but full of flavor and nutrients. The final texture is silky and creamy, perfect to serve as a starter or light main course. You can adapt it by adding a splash of coconut milk for a more indulgent version, or sprinkle toasted seeds for a crunchy touch. This cream is not only delicious but also easy to digest, making it a perfect option for the whole family. Serve it with crusty bread or some 'bollos pelones', as suggested in the original version. Its golden color and spicy aroma make it irresistible. Moreover, it is an excellent way to incorporate vegetables into children's diets. Go ahead and prepare it to surprise your guests with this culinary delight!
Cook
35 min
Servings
6
Ingredients
Directions
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1
Put virgin olive oil, julienned onion and a pinch of salt in a hot saucepan. When it looks transparent, add the cauliflower, sweet potato and sauté for a couple of minutes.
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2
Grate the turmeric or chop it into small pieces, add it to the curry, stir for another minute and cover with water or vegetable broth.
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3
Cook over medium heat for 20 minutes, add the black pepper, grind and adjust the salt point.
