Sweet Potato Cauliflower Soup

yield: 6 to 8 servings (14 ounce serving)
•1 large head cauliflower
•3 large sized peeled sweet potatoes, cut into 1″ pieces
•1 medium onion, diced
•2 cloves garlic
•7 cups filtered water

First, preheat your oven to 400 °F and cut up your cauliflower into bite sized pieces. Place cauliflower onto greased cookie sheet and lightly drizzle with olive oil. Place in oven and let roast until golden brown on the tops and tender, but not mushy, about 20-30 minutes. There’s no need to flip ‘em. Just remove from oven and let cool while you cook the rest of the soup.

In large stockpot, bring sweet potato, onion, garlic and water to a boil. Reduce heat and allow to remain at a constant simmer until sweet potatoes are tender. Add in cooked cauliflower and divide soup into 2 parts.
Let soup cool and then blend one part soup in blender until very smooth. Combine with second part soup and stir.