While everyone else was sleeping this morning from a late Friday night, I got up early and prepared a vegan soup. Makes 5 servings. So you’re set for the week!

•veganhealthy•low fat•filling•yum•

Roasted Cauliflower & Yam Soup:
-1 head cauliflower, washed, chopped into florets
-5 cloves garlic, peeled & left whole
-1 onion roughly chopped
-1 can unsalted chickpeas
-coconut oil, melted
2 organic, washed yams, cubed
-1 container low sodium vegetable broth
-1 cup water
-sea salt & pepper
-chili flakes (optional)

1.) preheat oven to 400 degrees.
2.) drizzle cauliflower & chickpeas with melted coconut oil in a bowl and toss with desired about of paprika. Place on baking sheet along with onion & garlic. Bake for 25-30 minutes stirring after 15 minutes.
3.) while all that yumminess is baking, toss cubed yams in a pot with vegetable broth and water. bring to a boil then simmer until yams are soft (15-20 mins)
4.) remove yams from heat, combine cauliflower mixture and puree.
5.) add salt, pepper & chili flakes and stir together.
6.) all done 🙂

xx enjoy


  1. This looks a fabulous fall soup recipe! Nice ingredients, especially for those on an anti-inflammatory diet like me 🙂

    Can’t wait to try it!

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