This soup makes for some crazy-amazing comfort food. Not only is it vegan and gluten-free, but you won’t believe something so quick and easy can taste so amazing. The clever combo of sweet potatoes, canned tomatoes, Swiss chard, and creamy almond butter results in a righteous ride that will make you weak at the knees. Cauliflower rice makes this dish low in carbs, but you can also serve this stew with any grain you prefer. Add the hemp and chia seeds for more protein and anti-inflammatory omega fatty acids, if you like, and top with extra avocado for a more sustaining meal. Get the book! The Perfect Blend: 100 Blender Recipes to Energize and Revitalize by Tess Masters Special equipment: Blender

2 medium heads cauliflower, cut into florets (See How to Cut and Core Cauliflower)

1/4 cup (60ml) extra virgin olive oil

1 teaspoon salt, plus more to taste

For the stew:

1 tablespoon grapeseed oil or extra-virgin olive oil

1 medium yellow onion, roughly chopped

2 teaspoons garlic, minced (about 2 cloves)

3 cups (720ml) vegetable stock

2 (14.5-ounce/411g) cans whole tomatoes with their juice

1 1/2 tablespoons fresh ginger, minced

1/4 teaspoon red pepper flakes

4 cups (570g) orange-flesh sweet potatoes, peeled and roughly diced

3 cups (210g) broccoli florets, chopped

4 cups (120g) Swiss chard, stalks removed, leaves cut into ribbons (about 1 large bunch)

1/3 cup (43g) roasted almond butter

1/2 cup (14g) loosely packed cilantro, finely chopped

1 medium avocado, pitted, peeled, and sliced

1/2 cup (80g) sliced raw almonds

Optional boosters:

1/4 cup (35g) shelled hemp seeds

1 tablespoon chia seeds (black or white)

1/4 cup (10g) pea greens

Put the cauliflower florets in a food processor and pulse about 5 times, until the cauliflower has the texture of couscous. You may have to process in two batches. Transfer the cauliflower to a large bowl and stir in the oil and 1 teaspoon of salt until well combined. Transfer the “rice” to the prepared baking sheet and bake for 15 minutes. Stir with a spatula or wooden spoon and continue to roast for another 15 minutes, until the “rice” begins to brown. Set aside until ready to serve. Meanwhile, add the stock, tomatoes, ginger, and red pepper flakes to your blender and pulse a few times on low until rustically chopped and combined but not blended. Stir this stock mixture along with the chopped sweet potatoes in with the sautéed onion. The stock should be absorbed and you should have a creamy vegetable dish. Stir in the cilantro and tweak the salt to taste.