Well, now Valentine's day is over. We got to go on our hot date after all! It didn't happen until Friday, but it's all good. Nick got a gift certificate from his boss and so we were able to eat more extravagantly than we normally do. I still feel a little porked up.
Feeling a little inflated is actually good for once, because we are getting some insurance underwriting done in a few days and I need to gain a few pounds to be 'optimal'. If I'm not there yet, I'm planning on eating a lot of salty foods and drinking water like it's going out of style.
If you have any quick weight-gaining tips, let me know in the comments. Especially if they're not diet-related because I know I could pound a few cupcakes and be done with it, but I'm fairly limited with my diet for a few more weeks. That Whole30 thing, you know...
This soup doesn't have many ingredients, but still tastes like it's loaded with cream and other goodies. The rich and complex flavor comes from roasting your vegetables and using (hopefully) homemade broth. If using homemade broth and you don't already have some stockpiled, you'll have to do that ahead of time by at least a day.
Roasted Sweet Potato and Cauliflower Soup
Inspired by this recipe
Yield: About 8 cups
1 large sweet potato, peeled and cut into 1/2-inch cubes
1 large head cauliflower, cut into bite-sized florets
2 tablespoons extra-virgin olive oil
1 teaspoon sea salt
1/4 teaspoon black pepper
5-6 cups chicken broth, vegetable broth, or water (homemade broth is always superior)
Pinch of dried thyme
1/4 teaspoon lemon juice
Sprinkle of smoked paprika
Preheat oven to 375 degrees F.
Place sweet potato, cauliflower florets, olive oil, salt, and pepper in a large bowl. Toss with your hands until the vegetables are glistening with the oil.
Spread on a baking sheet (preferably two) in a single layer.
Bake for 15 minutes, stir, and bake for another 10 minutes. If baking both pans at once, move the top pan to the lower rack and the bottom pan to the upper rack after stirring.
Place roasted vegetables in a high-powered blender and add 3 cups of the broth. Blend until smooth, adding additional broth if its too thick to blend.
Heat over medium heat in a large pot until hot, whisking in thyme, lemon juice, and smoked paprika. Add additional broth to achieve your desired consistency.