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.
Ingredients
Scale
Vegetables
- 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
Liquids and Oils
- 4 cups vegetable broth (about 1 liter)
- 1 cup coconut milk (about 240ml)
- 2 tablespoons olive oil
Spices and Seasoning
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper, to taste
Garnish
- Fresh parsley or cilantro (optional)
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
Nutrition
- Serving Size: 1 cup (about 240 ml)
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 9 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: sweet potato soup, cauliflower soup, vegan soup, dairy-free soup, healthy soup, creamy vegetable soup, plant-based recipe
