Community Magazine January 2019

94 COMMUNITY MAGAZINE BetweenCarpools.com is the lifestyle app/site for the busy Jewish woman. You’ll find home and organizing tips, parenting insights, activities, how-to’s and DIYs, and of course, entertaining ideas, recipes, and inspiring reads. The App is available at the App Store and Google Play. If you have a kosher smartphone, you can visit your local TAG office to have the app downloaded. Here’s a taste. Enjoy! Victoria Dwek, Leah Schapira, Renee Muller, Shaindy Menzer, & Esti Waldman The Creamiest White Sweet Potato-Cauliflower Soup Ingredients: • 2 tablespoons olive oil • 1 large onion, diced • 1 leek, white and light green parts only, cleaned and diced • 4 garlic cloves, crushed • 1 (24-ounce) bag frozen cauliflower • 2 lbs white sweet potatoes/ Japanese yams, peeled and diced* (see notes) • 6 cups water or stock • 1 (13.5 ounce) can light coconut milk • Salt, to taste This is the creamiest pareve soup that you might ever try! Because it’s a just plain white, it even stands a chance with your pickiest eaters. 1. In a large pot, heat olive oil. Add onion, leek and garlic and saute over low heat until all are completely golden and tender, about 20 minutes. 2. Meanwhile, preheat oven to 425 O F. Spread cauliflower on a greased baking sheet and bake for 25 minutes, until cauliflower is just beginning to turn golden. 3. Add cauliflower and potato to the pot. Add water or stock and bring to a boil. Cover, lower heat, and simmer for 40 minutes. Let cool. 4. Once soup is cooled, blend using an immersion blender while adding coconut milk, a little at a time. Blend until completely smooth. Season with salt to taste and blend again. Some things to note: • I use white sweet potatoes in this soup, a potato that we don’t often think to pick up. Sometimes you’ll see them labeled “Japanese yams.” They’re not orange like what you’d call a yam, and they’re not a staple like a regular potato. Breadberry carries white sweet potatoes, but if you don’t spot that at your local grocery, don’t sweat it. Regular orange sweet potatoes will work as well, you just won’t get that white creamy color. Having a sweet flavor while retaining the white color is what makes this soup unique. • We garnished this simply with toasted sunflower and pumpkin seeds. • I like the results and flavor nuances when I combine a couple of different types of onions, such as regular onions (I usually use sweet onions) and leeks used here. If you don’t have leeks on hand, just double up the onions. • Light coconut milk will keep the soup from being too rich, but classic coconut milk will make it a real extra creamy treat as well. I’ve used both. Don’t worry, you won’t discern the coconut flavor with either option...they will just make the soup so perfectly creamy! Directions: Style SPIRIT & FORTHEWOMANOFTODAY