Mondays always seem to be filled with busy mornings, meetings, updates and emails. Of all the weekdays, it is an evening truly worthy of simplicity. If not to balance out the day, then at least for sanity. That’s why you will find many of these meatless Monday meals to be of the get started and go variety.
A while back, I had some vegetables I needed to get rid of before our Denver trip. I decided on this soup to help me through a few of them.
This soup is one of those things you get started, leave while you finish up other things, and come back to for dinner. Enjoy!
- 1 head cauliflower, chopped into florets
- Olive oil
- ½ t. Red pepper flakes
- ½ t. Sweet curry powder
- 2 quarts water
- Salt to taste
- ½ white onion, sliced
- 1 sweet potato, peeled and cubed
- Preheat the oven to 400 degrees.
- Spread the florets on a baking sheet, drizzle with olive oil, and sprinkle with pepper flakes and curry powder. Roast 20-25 minutes or until browned.
- Meanwhile, place the water in a thick bottomed pot. Season with salt and taste. Adjust as needed.
- Add the potatoes and bring to a boil.
- Once the cauliflower has roasted, reserve a few florets as a garnish and add the remaining pieces to the pot.
- Allow to boil until the potatoes are tender. Remove from heat.
- Working in batches, puree everything using a blender or food processor.
- Return to the pot and simmer for about 20 minutes more, or until the soup has reached your desired consistency.
- Garnish with reserved cauliflower and serve with crusty artisan bread.
You can also try this crusty artisan bread with the soup.
Are Mondays busy for you? What are your favorite meals?
If I am going to be tempted by something pre-packaged, it is going to be on a Monday. That’s why I rely on these easy go to meals!