This Sweet Potato Cauliflower Soup is creamy and comforting. The sweet potatoes add a hint of sweetness while the cauliflower makes it smooth and rich. Perfect for chilly days!
Whenever I make this soup, I feel like I’m giving myself a warm hug. Plus, it’s really easy to whip up—just blend and enjoy your delicious bowl of goodness!
Key Ingredients & Substitutions
Cauliflower: This is key for the creamy texture of the soup. If you need a substitute, you can use broccoli or even butternut squash for a different flavor profile.
Sweet Potatoes: They bring sweetness and creaminess. If you’re short on sweet potatoes, regular potatoes or carrots can work, although they’ll change the overall flavor.
Onion: A base for flavor, yellow onions are great here. You could substitute with shallots or leeks for a milder taste.
Broth: Vegetable broth keeps it plant-based. Chicken broth can also be used for more depth. Make sure to check your label for low sodium if that’s a concern.
Coconut Milk: This ingredient adds creaminess without dairy. You can swap it with cashew cream for a nut-free version or even regular heavy cream if you don’t mind dairy.
How Do I Get the Soup to Be Creamy and Smooth?
The key to making this soup creamy is properly blending the vegetables. Here’s how to do it right:
- Cook the sweet potatoes and cauliflower until they’re very tender. You want them soft enough to blend smoothly.
- If you’re using a regular blender, let the soup cool a bit before transferring it in batches. Be careful not to fill the blender too high to avoid splatters.
- An immersion blender is a great tool here! Just blend directly in the pot for convenience.
For an extra creamy finish, stir in coconut milk or cream after blending.
Sweet Potato Cauliflower Soup
Ingredients You’ll Need:
For the Soup:
- 1 medium head cauliflower, chopped into florets (reserve some small florets for garnish)
- 2 medium sweet potatoes, peeled and cubed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika (for garnish and a slight smoky flavor)
- 1/2 teaspoon ground cumin (optional, for warmth)
- Salt and freshly ground black pepper, to taste
- Fresh sage leaves (for garnish)
- Optional: 1/2 cup coconut milk or cream for added creaminess
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and approximately 30 minutes to cook. After blending, you’ll have a comforting bowl of soup ready to enjoy in no time!
Step-by-Step Instructions:
1. Roast the Cauliflower:
Preheat your oven to 425°F (220°C). Toss the reserved cauliflower florets with 1 tablespoon of olive oil, sprinkle with a pinch of salt and pepper, and spread them out on a baking sheet. Roast for about 20 minutes until they are golden and slightly crispy. Set these aside for garnish.
2. Sauté the Aromatics:
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes, or until it becomes translucent. Then add in the minced garlic and cook for another minute until it’s fragrant—your kitchen should smell wonderful!
3. Add the Vegetables:
Add the chopped cauliflower and sweet potatoes to the pot, stirring to combine everything nicely. This will create a great base for your soup.
4. Pour in the Broth:
Now, pour in the vegetable broth (or chicken broth) until the vegetables are just covered. If needed, you can add a bit more broth or water. Bring everything to a boil, then lower the heat and let it simmer for about 20 minutes, or until the sweet potatoes and cauliflower are very tender.
5. Blend the Soup:
Once cooked, remove the pot from heat. Using an immersion blender, carefully puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender—be cautious and let it cool a bit to avoid splatters!
6. Add Creaminess:
If you’re using coconut milk or cream for extra richness, stir it in now. This will give your soup a deliciously creamy texture.
7. Season to Taste:
Now it’s time to season your soup! Add salt, pepper, and ground cumin (if using). Taste and adjust the seasoning as needed. You want the flavors to be just right!
8. Serve and Garnish:
Ladle the soup into bowls and top each serving with the roasted cauliflower florets, a sprinkle of smoked paprika, and a few fresh sage leaves for that lovely touch.
9. Enjoy!
Serve the soup warm with some crusty bread or a light side salad. Enjoy every spoonful of this comforting and flavorful soup!
Can I Use Other Vegetables in This Soup?
Absolutely! While cauliflower and sweet potatoes are the star ingredients, you can add or substitute with other vegetables like butternut squash, carrots, or even leeks for added flavor and nutrition.
How Can I Make This Soup Spicier?
If you enjoy some heat, consider adding a pinch of red pepper flakes or diced fresh chili peppers when sautéing the onions. You could also include a splash of hot sauce just before serving.
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stovetop over low heat or in the microwave. You can add a splash of broth or water if it thickens too much in the fridge.
Can I Freeze the Soup?
Yes, this soup freezes well! Let it cool completely before transferring to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
