I have cooked my soup using a pressure cooker, but you can just as easily make it in a normal pot.
Fry up one chopped brown onion in a tablespoon of olive oil until it is translucent.
Then peel and slice one medium sweet potato and break up one head of cauliflower into florets.
Add these vegetables to the onion and stir fry for about 3 minutes on a medium heat. Add a teaspoon of crushed garlic.
Then pour approximately 600ml of chicken stock over the vegetables. You need just enough to almost cover the vegetables.
If you have a pressure cooker, cook the soup on 2 rings for 15 minutes, until the sweet potatoes are soft.
If you have a pot, then cook the soup at a medium to low heat, covered, for 25 minutes, until the sweet potatoes are soft.
Allow the soup to cool slightly, and then blend it using a hand blender until it is smooth and creamy. At this point, add about 75ml of fresh cream and seasoning to taste and blend it again.
Return to the stove to reheat. Chop up some fresh parsley or chives to add just before you serve (so that it stays nice and green) and enjoy with a slice of buttered homemade flaxseed olive and rosemary bread.
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