Cauliflower Sweet Potato Slow Cooker Soup

Certain things give me ridiculous joy. One such thing is knowing what we’re going to have for dinner AND having it ready when I arrive home. Walking through the doorway to a welcoming, fragrant aroma is divine. I also have to admit, that not being a particularly organized person, I really enjoy that fleeting feeling of having it all together (even if just for a brief moment).

I love the slow cooker for these reasons; however, I find that a lot of slow cooker recipes demand an awful lot of preparation. I end up feeling like I’m making two meals instead of one. I also find it tricky to be sautéing onions while getting organized for a day at the studio….I’m quite certain many of you can relate.

For this recipe, I wanted to essentially dump the ingredients into the slow cooker and leave. I also wanted to use what I had on-hand, which was a rather small cauliflower and one large sweet potato! When I arrived home, I simply added a can of full fat coconut milk, adjusted the seasonings, and used the immersion blender. Everyone enjoyed the soup, and we all appreciated less clean-up after dinner!

Cauliflower Sweet Potato Slow Cooker Soup
1 lb cauliflower – cut into pieces
1 lb sweet potato – cut into pieces
1 cup onion – diced
3 cloves garlic – thinly sliced
4 cups vegetable broth
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon turmeric
1 can of full fat coconut milk
1 tablespoon green curry paste
1/2 teaspoon salt
1 tablespoon lightly toasted pumpkin seeds (or seed/nut of choice)

Combine vegetables and spices along with vegetable broth in slow cooker. Set on low for 6 – 8 hours. Prior to serving, add coconut milk, curry paste and 1/2 teaspoon salt. Blend with immersion blender.
Garnish with toasted pumpkin seeds. Enjoy!