Cauliflower and Sweet Potato Soup

Ingredients:

2 tsp extra virgin olive oil 2 onions (any) - cut ½ large garlic clove - chop or crush 2 medium sweet potato tuber - chopped 2 medium tubers of white potatoes - cut 1 liter low sodium vegetable broth 2 tbsp. spoons of dried thyme 2 tsp ground rosemary 2 cups of food yeast 2 cauliflowers, divided into inflorescences 7 cups (160 g) of spinach leaves, tightly rammed 3 cups coconut milk ¼ cup apple cider vinegar 1 tbsp. Spoon (8 g) of salt ½ tsp white pepper For decoration: 2 shoots of green onions, divided into thin strips

Cooking: Heat a large saucepan to medium or high heat, add olive oil, put onions and fry until it becomes translucent. Add the garlic and potatoes, fry until the garlic gives flavor (about 3 minutes). Add the vegetable stock, thyme and rosemary and bring to a boil. Boil for 10 minutes. Add yeast and cauliflower, cook for 8-10 minutes, or before the cauliflower is well punctured with a fork. Add coconut milk, salt, pepper.

Divide the soup into two parts, grind one of them in a blender to a puree state and combine with the second part. Then add the spinach to the soup and let it soften (about 4 minutes). Add apple vinegar, mix well and remove the pan from the heat. Decorate the soup with green onion sprigs.