INGREDIENTS 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 DIRECTIONS Heat olive oil in a medium sized stock pot. Saute onions until glossy. Add garlic and continue cooking, stirring often, until garlic becomes fragrant ( about 3 minutes). Add sweet potato and cauliflower, cook for 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. 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. Serve hot and garnish with favorite toppings such as pumpkin seeds, chives, pine nuts, parsley, croutons, vegan sour cream or yogurt.