Savour 2 easy-to-make comforting soups that are a delight to the taste buds as well! Let us know which one tempts you more. ROASTED SWEET POTATO AND GARLIC SOUP Ingredients 300 grams sweet potatoes 1 whole garlic pod 1 medium onion quartered 2 tbsps olive oil Sea salt to taste Crushed black peppercorns to taste + for garnish A few sprigs of fresh thyme + for garnish 2½ cups milk 1½ tbsps butter ¼ cup fresh cream + for garnish Fried bread sticks to serve Method 1. Preheat the oven at 200ºC. 2. Peel the sweet potatoes and thickly slice them. 3. Crush the garlic pod separate the cloves and discard some of the peel. Place the cloves on a baking tray along with the sweet potato slices. Add onion drizzle olive oil sea salt crushed black peppercorns and pluck the leaves of thyme and sprinkle on top. 4. Place the baking tray in the preheated oven and roast for 25-30 minutes. 5. Take the baking tray out of the oven transfer the roasted sweet potatoes and garlic in a blender jar. Add 1 cup milk and blend to a fine paste. 6. Strain the paste into a non-stick pan. Add remaining milk mix and cook for 1-2 minutes. 7. Add butter crushed black peppercorns and adjust salt mix and cook for 1-2 minutes. Add fresh cream and mix well. 8. Garnish with fresh cream crushed black peppercorns and thyme sprigs. Serve hot with bread sticks. ROASTED CAULIFLOWER SOUP Ingredients 300 grams cauliflower separated into medium sized florets 1 large onion roughly chopped 10-12 garlic cloves Sea salt to taste Crushed black peppercorns to taste ½ tsp red chilli flakes + for garnish 2-3 tbsps olive oil + for drizzling 1 tbsp butter 4 cups vegetable stock Salt to taste ¼ cup goat’s cheese 2 tbsps fresh cream + for drizzling Roasted cauliflower slices for garnish Fried garlic slices for garnish Fresh chives for garnish Bread slices to serve Method 1. Preheat the oven at 200ºC. 2. Place the cauliflower florets on a baking tray add the onion garlic cloves sea salt crushed black peppercorns red chilli flakes and drizzle olive oil. Place this in the preheated oven for 10-15 minutes. 3. Transfer the baked cauliflower mixture into a non-stick deep pan add butter and sauté for 1-2 minutes. 4. Pluck the leaves of thyme sprig and add into the pan and mix well. Add vegetable stock and mix well. Let the mixture come to a boil and continue to cook for 4-5 minutes. 5. Switch the heat off and blend the mixture using an electric blender till the mixture turns smooth. 6. Add goat’s cheese and mix till it melts. Add fresh cream mix and cook for a minute. 7. Transfer the soup into serving bowls drizzle olive oil and fresh cream. Garnish with roasted cauliflower slices fried garlic red chilli flakes and snip the chives directly on top. Serve hot with bread slices. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com Get Certified on Sanjeev Kapoor Academy : https://www.sanjeevkapooracademy.com/ To get recipes on your Google or Alexa devices click here : https://www.klovechef.ai/signup Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor Instagram : https://www.instagram.com/sanjeevkapoor #SanjeevKapoor #MonsoonRecipes #MonsoonKaMazza #Soup #EasySoup #SoupAtHome sanjeev kapoor sanjeev kapoor recipe sanjeev kapoor recipes khana khazana chef sanjeev kapoor khana khazana recipes masterchef sanjeev kapoor indian recipes master chef indian food recipes roasted sweet potato soup roasted cauliflower soup cauliflower soup sweet potato soup sweet potato soup recipe how to make sweet potato soup at home cauliflower soup recipe how to make cauliflower soup creamy soup roasted creamy soup soup recipe monsoon recipes