Sweet potato and cauliflower soup with a touch of beet

Ingredients

• 1 large sweet potato (about 400 g)
• ½ small cauliflower (about 300 g)
• 2 tablespoons grated pickled beet (drained)
• ¼ teaspoon salt
• A pinch of nutmeg
• 1 cup unsweetened, unflavored soy milk

Missing an ingredient?

• What to use instead of soy milk

Instructions

1. Wash the sweet potato and cauliflower very well and cut them into medium-large pieces.
2. Steam them over medium-high heat until tender, about 15 minutes, and let them cool.
3. Peel the sweet potato and put it in the blender with the cauliflower and beet. Blend everything.
4. Add the salt and nutmeg and, gradually, the soy milk while blending, until you have a light soup.
5. Serve warm or cold.

Nutrition facts

Approximate, per serving (about 464 g). Calculated with data from USDA FoodData Central.