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Postpartum Roasted Sweet Potato Cauliflower Soup

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There are several powerful and healthy ingredients in this one simple Sweet Potato & Cauliflower Soup to boost postpartum health for mom and baby: sweet potatoes, spinach, cauliflower, and bone broth.




Sweet potatoes are an excellent source of Vitamin A (for vision, bone growth, immune function and cell specialization and potassium, so sweet potatoes are a great veggie for breastfeeding moms to make sure baby gets their dose of Vitamin A, too, for healthy growth.

Spinach - like most if not all leafy greens - is high in Vitamins A, C, E, and K as well as fiber and calcium.

Cruciferous veggies (like cauliflower and broccoli) are often on the "don't" list for breastfeeding moms because they could increase symptoms of gas discomfort for baby. But this is mostly anecdotal so you'll have to trust your gut and monitor your baby's response when you've eaten a serving or more of these fiber-rich foods. In fact, cruciferous vegetables may boost milk supply in mothers with high estrogen levels and have high levels of Vitamin C, K, Folate, ALA Omega-3 fatty acids, and fiber.

Bone broth is an excellent source of collagen; it's hydrating; and can give your body a good dose of micro and macronutrients like calcium, phosphorous, sodium, magnesium, potassium, omega 3 and omega 6 fatty acids, iron, selenium, zinc, and vitamins A, B2, B12, and E. 



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Postpartum Roasted Sweet Potato Cauliflower Soup
Author:
Preparation Time:
Cooking time:
Servings: 6
Category: Soup, Vegan
by at
10 delicious postpartum freezer meals that will make life *so* much easier"

EQUIPMENT: INGREDIENTS:
  • 3 sweet potatoes, peeled & diced
  • 1 large head of cauliflower, chopped
  • 3 Cups Chicken Bone Broth (or Veggie Broth for a vegan alternative)
  • Scallion or 1/2 medium White Onion, chopped
  • Worcestershire Sauce
  • Butter or Avocado Oil
  • Spinach leaves, a handful
  • Thyme, a few shakes
  • Turmeric, a few shakes
  • 1 tsp Ground Mustard
  • Salt, to taste
  • Ground Black Pepper, to taste
INSTRUCTIONS:
  1. Peel & dice your sweet potatoes and cauliflower
  2. Drizzle your sweet potatoes and cauliflower with Avocado oil, then roast for 30 min
  3. In your pot, heat oil or butter on med-low heat then add chopped onion. Add a TBSP of worcestershire sauce. Simmer until transparent.
  4. Add your roasted sweet potatoes and cauliflower to your simmered onions. Stir.
  5. Add 3 Cups of broth & 2.5 Cups of water. Bring to a boil for 5 minutes, then reduce heat to simmer for 10 minutes. Add more water as necessary to reach your desired consistency.
  6. Add spinach leaves
  7. Season with thyme, ground mustard, turmeric, salt, & pepper to taste
  8. Blend thoroughly with your immersion blender
I made this soup as part of my post-partum food prep, so once cooled I bagged it in a gallon freezer bag, labeled, and dated it to store in my freezer unti we need it. Most soups will keep for 3 months in the freezer, though flavors may dilute over time. To combat that, I'll keep plenty of seasonings on hand for reheating. Check out more about storing frozen soup in this Southern Living article.

sweet potato caulflower soup recipe for pinterest


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