This Sweet Potato Cauliflower Soup is creamy and comforting. With a lovely mix of sweet potatoes and tender cauliflower, it’s perfect for chilly days!
I love how smooth and delicious this soup is, and it’s super easy to make! Just blend everything together, and you’re set for a warm and hearty treat.
Key Ingredients & Substitutions
Cauliflower: This is the star of the soup, providing a creamy texture when blended. If you can’t find cauliflower, you can use broccoli instead, though it will give a slightly different flavor.
Sweet Potatoes: They add natural sweetness to the soup. If you don’t have sweet potatoes, you can swap them with regular potatoes or even butternut squash for a similar taste and texture.
Coconut Milk: This adds creaminess and a light coconut flavor. If you’re looking for a dairy-free option, coconut milk is perfect. Alternatively, use heavy cream or almond milk if you want a different flavor and texture.
Spices: Ground cumin gives a warm flavor. You can replace it with curry powder for an extra punch. If keeping it simple, just salt and pepper work too!
How Do I Get a Creamy Texture Without Overcooking the Vegetables?
A big part of your soup’s success hinges on how you prepare your vegetables. Here’s how to ensure a smooth blend without overcooking:
- Cook the onion until it’s soft but not browned to avoid bitterness.
- Add the garlic just before the broth so it retains its flavor and doesn’t burn.
- Wait for the potatoes and cauliflower to become tender, as this makes them easier to blend. Cooking for about 20-25 minutes should do it!
- Use an immersion blender for creaminess or blend in batches for safety. Just remember to let the soup cool slightly if blending in a regular blender.
How to Make Sweet Potato Cauliflower Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 medium head cauliflower, cut into florets (reserve some for garnish)
- 2 large sweet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
Seasonings & Extras:
- 2 tablespoons olive oil (plus extra for roasting cauliflower)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric (optional for extra color and warmth)
- Salt and freshly ground black pepper, to taste
- 1/2 cup coconut milk or cream (plus extra for garnish)
- Fresh parsley or cilantro, chopped (for garnish)
How Much Time Will You Need?
This soup will take about 15 minutes to prepare and 25 minutes to cook, making a total of approximately 40 minutes from start to finish. It’s quick, easy, and perfect for a warm meal any time!
Step-by-Step Instructions:
1. Roast the Cauliflower:
Start by preheating your oven to 425°F (220°C). Take a handful of cauliflower florets and toss them in a little olive oil, along with some salt and pepper. Spread them out on a baking sheet and roast for 20-25 minutes until they are golden and caramelized. Once done, set them aside for garnish later.
2. Sauté the Aromatics:
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté it until it becomes translucent, about 5 minutes. This will bring out the sweet flavor of the onion.
3. Add the Garlic and Spices:
Next, stir in the minced garlic, ground cumin, and turmeric. Cook for about 1 minute, until you can smell the spices—this will enhance their flavor!
4. Combine Sweet Potatoes and Cauliflower:
Add the diced sweet potatoes and the remaining cauliflower florets to the pot. Give everything a good stir to mix it with the onions and spices, making sure all the veggies are coated.
5. Simmer the Soup:
Pour in the vegetable broth and bring everything to a boil. Once boiling, reduce the heat to a simmer. Cover the pot and let it cook until the sweet potatoes and cauliflower are very tender, which should take about 20-25 minutes.
6. Blend It Smooth:
Once the veggies are tender, remove the pot from heat. Using an immersion blender, blend the soup until it’s nice and smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender—be cautious with the hot soup!
7. Add Creaminess:
Stir in the coconut milk or cream for added richness. Tweak the seasoning with salt and pepper according to your preference. If the soup seems too thick, no worries! Just add a little more broth or water until you reach your desired consistency.
8. Serve and Garnish:
Now it’s time to serve! Ladle the warm soup into bowls and garnish with the roasted cauliflower florets and a drizzle of coconut milk or cream. Don’t forget a sprinkle of fresh parsley or cilantro for that extra pop of flavor!
9. Enjoy!
Serve this comforting and velvety Sweet Potato Cauliflower Soup warm, maybe alongside some crusty bread or your favorite side. Enjoy every creamy spoonful!
Can I Use Frozen Vegetables Instead of Fresh?
Yes! Frozen cauliflower and sweet potatoes can be used as a convenient alternative. Just make sure to thaw them before cooking, or you may need to adjust the cooking time slightly since frozen vegetables may take longer to become tender.
Can I Make This Soup Spicier?
Absolutely! If you like a bit of heat, consider adding a pinch of cayenne pepper or a dash of hot sauce while cooking. You can also stir in some red pepper flakes for an extra kick!
How Do I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave. You can add a splash of broth or coconut milk to loosen it up if it thickens in the fridge.
What Can I Serve With This Soup?
This soup pairs wonderfully with crusty bread, a fresh garden salad, or even a grain-based salad like quinoa or farro. Feel free to get creative with sides that balance the flavors!