1 teaspoon olive oil
1 medium yellow onion (diced)
1 garlic clove (crushed)
1 large sweet potato (peeled, diced)
½ head cauliflower (cut into florets, soaked in water)
5 cups low sodium vegetable broth
1-2 tablespoons apple cider vinegar
1. Heat olive oil in a medium sized stocpot. Saute onions until glossy. Add garlic and continue cooking, stirring often, until garlic becomes fragrant ( about 3 minutes).
2. Add sweet potato and cauliflower, cookfor 1 - 2 minutes, and then add broth. Cover stock pot. Reduce to low heat, uncover, and let simmer for 15 to 20 minutes until sweet potato can easily be pierced with a fork.
3. Puree with an immersion blender until smooth. Stir in 2 tablespoons of apple cider vinegar, bring to another quick boil, and again simmer for an additional 3 minutes.
4. Serve hot and garnish with favorite toppings such as pumpkin seeds, chives, pine nuts, parsley, croutons, vegan sour cream or yogurt.