Name: Sweet Potato Cauliflower Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 2 medium sweet potatoes, peeled and diced (about 400g); 1 medium head cauliflower, chopped into florets (about 500g); 1 medium onion, diced (about 150g); 3 cloves garlic, minced; 4 cups vegetable broth (about 1 liter); 1 cup coconut milk (about 240ml); 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; Salt and pepper, to taste; Fresh parsley or cilantro (optional)

Jump to Recipe

If you’re looking for a soul-soothing bowl that’s both nourishing and bursting with cozy flavors, this Sweet Potato Cauliflower Soup will quickly become your new favorite. Creamy yet light, with just the right hint of spice and warmth from cumin and coriander, this soup combines the natural sweetness of sweet potatoes with the subtle earthiness of cauliflower for a truly comforting eat. It’s perfect for chilly days, weeknight dinners, or whenever you crave something wholesome but effortless to prepare. Trust me, once you try this recipe, you’ll wonder how you ever lived without it!

Sweet Potato Cauliflower Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Sweet Potato Cauliflower Soup lies in its simplicity. Each ingredient is carefully chosen not only for flavor but also for the perfect balance of texture and color, making every spoonful a delight.

Sweet potatoes: Providing natural sweetness and a creamy texture that forms the soup’s base.
Cauliflower: Adds earthiness and creaminess when blended, plus a subtle nutty undertone.
Onion: Gives a gentle aromatic foundation when sautéed.
Garlic: Lends a savory depth and elevates the overall flavor profile.
Vegetable broth: Light and flavorful liquid that brings everything together without overpowering.
Coconut milk: Adds luscious creaminess and a hint of sweetness, enriching the soup’s texture.
Olive oil: Perfect for sautéing and adding a smooth richness.
Ground cumin: A warm spice that enhances the earthy flavors beautifully.
Ground coriander: Adds a citrusy, slightly floral note that complements the soup’s sweetness.
Salt and pepper: Essential seasoning to bring out all the subtle flavors.
Fresh parsley or cilantro (optional): A fresh garnish to brighten the final presentation.

How to Make Sweet Potato Cauliflower Soup

Step 1: Sauté the aromatics

Start by heating the olive oil in a large pot over medium heat. Add the diced onion and cook until it turns translucent, about 5 minutes, releasing its sweet, mellow flavor. Next, toss in the minced garlic along with ground cumin and coriander, stirring for about a minute until the spices become fragrant and really wake up the dish.

Step 2: Add the vegetables

Now it’s time to add the diced sweet potatoes and cauliflower florets into the pot. Give everything a good stir to coat the veggies with the aromatic base you just created. This step is key for infusing the vegetables with those wonderful warm notes before they start cooking.

Step 3: Simmer in vegetable broth

Pour the vegetable broth over your mixture and bring it to a boil. Once bubbling, reduce the heat to a simmer and cover the pot. Let it cook gently for about 20 minutes, until the sweet potatoes and cauliflower are tender enough to easily pierce with a fork. This simmering stage lets all those flavors mellow and blend beautifully.

Step 4: Blend until smooth

With the soup cooked through, carefully transfer it in batches to a blender or use an immersion blender right in the pot to puree everything until silky smooth. This step transforms your chunky veggies into a luscious, velvety soup that’s spoonable poetry.

Step 5: Stir in coconut milk and season

To finish, slowly stir in the coconut milk, adding a creamy richness that balances the spices and sweetness. Taste and adjust the seasoning with salt and pepper as you like. Place the pot back on low heat for another 5 minutes just to warm everything through and marry the flavors.

How to Serve Sweet Potato Cauliflower Soup

Garnishes

Fresh herbs like parsley or cilantro add a lively, bright note that contrasts the soup’s smooth, cozy character. A sprinkle of toasted pumpkin seeds or a light drizzle of extra virgin olive oil also adds texture and a touch of elegance to your presentation.

Side Dishes

This soup pairs wonderfully with crusty bread, garlic naan, or a crisp green salad for some crunch. For a heartier meal, a grilled cheese sandwich or roasted chickpeas make fantastic companions, rounding out the meal with protein and extra satisfaction.

Creative Ways to Present

Serve your Sweet Potato Cauliflower Soup in rustic bowls with a swirl of coconut milk on top, or layer it in small glasses for a stunning appetizer. Adding a dash of smoked paprika or a sprinkle of chili flakes on the surface can give a gorgeous pop of color and a gentle kick to excite the palate.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your leftover Sweet Potato Cauliflower Soup into airtight containers and refrigerate. It will stay fresh and tasty for up to 3 days, making it an excellent meal prep option when time is short.

Freezing

Want to keep this comforting soup for longer? Pour it into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating gently on the stove.

Reheating

Reheat the soup on low heat, stirring occasionally to maintain its smooth texture. If it’s too thick after refrigeration or freezing, add a splash of vegetable broth or water to bring it back to the perfect consistency.

FAQs

Can I use a different milk instead of coconut milk?

Absolutely! Almond milk or cashew milk are great dairy-free alternatives that will keep the creamy texture without overpowering the flavor. For a richer taste, you could use regular cream or half-and-half instead.

Is this soup suitable for a vegan diet?

Yes! This Sweet Potato Cauliflower Soup is entirely plant-based, using vegetable broth and coconut milk to keep it vegan friendly. Just double-check your broth ingredients to ensure they’re vegan as well.

How spicy is this soup?

It’s gently spiced with cumin and coriander, giving a warm, aromatic flavor rather than heat. If you prefer a bit more zing, feel free to add a pinch of cayenne pepper or chili flakes as you cook or before serving.

Can I add other vegetables to this soup?

Definitely! Carrots, parsnips, or even butternut squash would complement the flavors nicely. Just adjust the cooking time if you add firmer vegetables and blend everything together for a harmonious soup.

What blender do you recommend for making this soup?

An immersion blender is my top pick for convenience since it lets you puree the soup directly in the pot with minimal cleanup. A high-speed countertop blender works wonderfully too—just blend in small batches and be careful as the soup will be hot.

Final Thoughts

This Sweet Potato Cauliflower Soup is truly a revelation—simple ingredients come together in such a graceful way to create a bowl that’s both comforting and refreshing. Whether you’re cooking for yourself or guests, it’s a guaranteed crowd-pleaser that’s easy to make and endlessly satisfying. Go ahead and whip up a batch soon; your taste buds will thank you!

Sweet Potato Cauliflower Soup Recipe

★★★★★

5 from 14 reviews

Author: Sophie
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

This Sweet Potato Cauliflower Soup is a creamy, comforting, and nutritious soup made with roasted sweet potatoes and cauliflower, blended with fragrant spices and coconut milk to create a velvety texture. Perfect for a cozy meal, it’s vegan, dairy-free, and packed with flavor and health benefits.

Instructions

Sauté the onion: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to avoid burning.
Add garlic and spices: Add the minced garlic, ground cumin, and ground coriander to the pot. Stir continuously for about 1 minute until the spices are fragrant but not burnt.
Add vegetables: Mix in the diced sweet potatoes and cauliflower florets, stirring thoroughly to coat them with the spices and oil.
Simmer the soup: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for approximately 20 minutes, or until the sweet potatoes and cauliflower are tender when pierced with a fork.
Blend the soup: Remove the pot from heat. Carefully transfer the soup in batches to a blender, or use an immersion blender directly in the pot, blending until smooth and creamy.
Add coconut milk and season: Stir in the coconut milk to the blended soup. Season with salt and pepper to taste. Return the pot to low heat and warm the soup through for about 5 minutes, stirring occasionally.
Serve and garnish: Ladle the hot soup into bowls and garnish with fresh parsley or cilantro if using. Serve immediately for best flavor.

Notes

Use an immersion blender for easier and safer blending directly in the pot.
Adjust the thickness of the soup by adding more vegetable broth if needed.
For extra warmth, a pinch of cayenne pepper can be added with the spices.
This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Make sure to peel the sweet potatoes for a smoother texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmering, Blending
Cuisine: Vegan, Plant-Based, Global