This was so popular! Perfect for those cool Fall days. I made a large batch with the intent to freeze some. The kids ate the entire pot within a day! Super tasty and easy to make. (I made a second batch the next day and snuck some into the freezer before they noticed)
Ingredients:
Water - enough to cover potatoes and part of cauliflower (*You can also use zero fat chicken stock. I only had homemade stock in the house with no way to measure the fat content, so I opted for water).
3 large sweet potatoes
1 large cauliflower
2 celery stalks
1 small bulb of garlic
2 tbsp. curry powder
1 tsp dried rosemary
small bunch of fresh basil (1tsp dried)
1/2 white onion
1/4 cup real maple syrup
Preparation:
Wash, chop and dice potatoes.
Wash and chop cauliflower
Wash and dice celery
Crush garlic
Chop onion
Add all ingredients to pot and boil until potatoes are soft.
Add real maple syrup.
Blend using immersion blender or regular blender.
*I really prefer an immersion blender. It prevents moving super hot liquid from pot to blender. Still take extra precautions when using immersion blenders as they can still splatter!!!
Day #2 - these little pouches made it to the freezer before the kids noticed. They're perfect for a quick lunch or even a snack.
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