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
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.