Cauliflower Sweet Potato Soup (2024)

Features

• Quick and easy: You’ll need about 30 minutes and a simple selection of everyday ingredients.
• Nutritious: Rich in dietary fiber, vitamin C, vitamin A, potassium and antioxidants.
• Meal prep-friendly: Make it up to 5 days in advance as the flavours on the improve with time, freezer-friendly too!
• Dietary needs: Vegan, gluten-free, soy-free and nut-free.

Complete list of ingredients and amounts is located in the recipe card below.

• Broth: Any store-bought or homemade carton or cubes work. I usually just use bouillon cubes since they’re easy to keep on hand in the pantry.
• Coconut Milk: You can use full-fat for a rich, creamy soup or swap it for light coconut milk to reduce the fat in the recipe.
• Ginger: If you don’t have fresh ginger on hand, use 1 tsp ground ginger.
• Turmeric: If you don’t have turmeric on hand, mild yellow curry powder also works.
• Veggies: The recipe calls for carrot, cauliflower and sweet potato but the amounts don’t have to be exact. If you’re short on one, add a little more of the others.

Step-by-Step Instructions

Step 1. Add the onion, garlic, ginger, carrot, cauliflower and sweet potato to a large soup pot with 1/4 cup of the vegetable broth.

Saute over medium heat until fragrant and starting to soften. This should take 7-10 minutes.

Quick Tip: If the mixture is getting dried out or starting to stick, add another splash or broth.

Step 2. Stir in the turmeric and cook for a few more minutes.

Step 3. Add the broth and simmer until the cauliflower and sweet potato are tender. This should take about 20 minutes. Stir in the coconut milk.

Step 4. Either transfer 1/2 to 3/4 of the soup to a blender and process until smooth or carefully use an immersion blender right in the pot to blend some of the soup. If blending in a blender, be sure to let the steam escape as you blend.

Quick Tip: Want a completely smooth and creamy soup? Feel free to blend it all!

Roasted Chickpea Option

Crispy roasted chickpeas are an optional topping that add some fun crunch and texture. To make:

1. Preheat oven to 400 F.
2. Add 1 can of drained, rinsed and dried chickpeas to a baking pan and and drizzle with 1/2 tsp olive oil.
3. Add salt and pepper, or any spices you like such as cumin, curry powder etc.
4. Roast for 30-40 minutes.
5. Use some for the soup then let the leftovers cool completely on the pan before storing for later use.

Notes

• Nutrition facts are for an approximately 400 gram serving, or 1/6th of the recipe, made with light coconut milk.
• If you don’t have fresh ginger on hand, you can add a pinch of ground ginger.
• If you don’t have turmeric on hand, mild yellow curry powder is a suitable replacement.

Storing

• Fridge: Let cool then store in a sealed container for up to 5 days.
• Freezer: Let cool then store in a freezer-safe container (or multiple single-serving containers) for up to 3 months. Thaw overnight in the fridge.
• Reheating: Microwave or stovetop, stirring often, until heated to your preference.

If you enjoy this soup, you’ll love these too:

• Curry Sweet Potato Cauliflower Soup
• Vegan Cashew Carrot Soup
• Mulligatawny
• Mushroom Wild Rice Soup
• Lemon Lentil Soup
• Easy Vegan Broccoli Cauliflower Soup