Val's Curry Cauliflower, Chickpea, Sweet Potato Soup

This was really fast and really delicious!

It makes a huge amount--so it could be cut in half & stayed nicely heated in a giant crockpot.

Ingredients:

2 large 32 oz. containers of vegetable stock

1 head of cauliflower, cored, and cut into florets

2-3 sweet potatoes, peeled, cubed into 1/2" cubes

1 tablespoon of turmeric

1 tablespoon of curry powder

1 tsp. of salt

1 tsp of black pepper

Pinch of red cayenne pepper

2 tablespoons of organic peanut butter

2 - 15 ounce cans of chickpeas, drained & rinsed

1 bag of frozen spinach (or add chopped greens of your choice)

Preparation:

1.  Peel and cut sweet potatoes into 1/2" cubes, place in pot with stock, cook 10 minutes

2.  Add cauliflower florets to pot, boil an additional 10 minutes

3.  When cauliflower & sweet potatoes are tender, add 2 tablespoons of peanut butter (optional), whisk through

4.  Use an immersion blender & blend soup into desired consistency (do this BEFORE adding the turmeric or curry to avoid staining your blender.

5.  Add turmeric, curry, salt, pepper, & cayenne

6.  Add chickpeas

7.  Add greens