This creamy sweet potato cauliflower soup is warm and cozy, perfect for chilly days. It combines the natural sweetness of sweet potatoes with the smoothness of cauliflower for a delightful bowl!
Making this soup is a breeze! I love how it’s not only tasty but also colorful. Plus, it’s a great way to get your veggies in without feeling like you’re missing out on anything delicious!
Key Ingredients & Substitutions
Cauliflower: Fresh, chopped cauliflower gives a nice creaminess to the soup. If you can’t find fresh, frozen florets work well too. Just remember to thaw and drain before using.
Sweet Potatoes: These add natural sweetness. If you don’t have any, you can substitute with regular potatoes or butternut squash for a similar texture.
Vegetable Broth: I prefer using homemade broth for a flavor boost. However, store-bought works fine too. Opt for low-sodium to control the saltiness.
Coconut Milk: For a creamy texture, coconut milk is perfect. If you’re looking for a lower-fat option, you can substitute with almond milk or regular milk. Just keep the soup’s creaminess in mind!
Spices: Ground cumin and smoked paprika create depth in flavor. If you like more heat, add a pinch of cayenne pepper or chili flakes!
How Do I Get the Perfect Blend of Flavors?
To achieve a well-balanced flavor in this soup, it’s essential to follow a few key steps during preparation. Let’s break it down:
- Sautéing Aromatics: Start by sautéing the onion and garlic until translucent. This step builds a flavorful base.
- Roasting Cauliflower: Don’t skip roasting some cauliflower! It adds a nice depth of flavor and wonderful texture for the garnish.
- Simmering: Allow the soup to simmer long enough for the sweet potatoes and cauliflower to become tender. This ensures that every bite has that lovely creamy blend.
- Blending: When blending, ensure it’s completely smooth for the best texture. An immersion blender is easier and less cleanup than a traditional blender!
- Adjust Seasonings: Taste before serving! Add more spices or a touch of lemon juice for brightness if needed.
With these tips, you’ll have a delicious, creamy Sweet Potato Cauliflower Soup that’s a hit every time!
Sweet Potato Cauliflower Soup
Ingredients You’ll Need:
Base Ingredients:
- 1 medium head of cauliflower, chopped into florets (reserve some for garnish)
- 2 medium sweet potatoes, peeled and cubed
- 1 small onion, chopped
- 2 cloves garlic, minced
Liquid Ingredients:
- 3 cups vegetable broth
- 1 cup coconut milk (or cream)
Seasoning and Garnishes:
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh parsley or cilantro, chopped (for garnish)
- Optional: edible flowers for garnish (as seen in the image)
How Much Time Will You Need?
This delicious soup takes about 10 minutes for prep and around 30-35 minutes for cooking. Don’t forget to add a little extra time for roasting the cauliflower for garnish! You’ll be enjoying this creamy goodness in just under an hour.
Step-by-Step Instructions:
1. Roasting the Cauliflower:
First, preheat your oven to 400°F (200°C). Take some of the reserved cauliflower florets and toss them with 1 tablespoon of olive oil, sprinkle with salt and pepper. Spread them evenly on a baking sheet and roast in the oven for about 15-20 minutes or until they become golden brown and crispy. This will give your soup a lovely crunchy topping!
2. Sautéing Aromatics:
While the cauliflower is roasting, grab a large pot and heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté them together until they look translucent and fragrant, which should take about 5 minutes. This step builds a wonderful base for the soup.
3. Adding Vegetables and Spices:
Add the chopped cauliflower florets along with the cubed sweet potatoes right into the pot. Gently stir in the ground cumin, smoked paprika, salt, and pepper, ensuring all the vegetables are nicely coated with the spices.
4. Simmering the Soup:
Pour the vegetable broth into the pot and bring everything to a boil. Once boiling, reduce the heat and let it simmer for about 20-25 minutes, or until the sweet potatoes and cauliflower are tender. The aroma will be heavenly!
5. Blending to Perfection:
Now it’s time to make the soup nice and creamy! Using an immersion blender, puree the soup until it’s completely smooth. If you’re using a regular blender, carefully blend in batches. Just make sure to allow steam to escape to avoid any splattering.
6. Finishing Touches:
Stir in the coconut milk and continue to heat the soup through for just a few more minutes. Tasting is key—adjust the seasoning with more salt or pepper if you think it needs it!
7. Serving Your Soup:
Finally, ladle the soup into bowls and top each serving with the roasted cauliflower florets you set aside, a sprinkle of fresh parsley or cilantro, and if you like, add some lovely edible flowers for that extra flair. Your beautiful and comforting Sweet Potato Cauliflower Soup is ready to enjoy!
Dig in and savor every spoonful of this creamy, cozy soup! Perfect for a chilly day or when you’re craving something heartwarming.
Can I Use Different Vegetables?
Absolutely! If you don’t have cauliflower or sweet potatoes on hand, you can substitute with other vegetables like carrots, butternut squash, or even parsnips. Just keep in mind that this may change the flavor and texture slightly.
Can I Make This Soup Vegan?
This soup is already vegan if you use vegetable broth and coconut milk. If you prefer a creamier texture, you can also use cashew cream or almond milk instead of coconut milk.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 4 days. To reheat, warm it up on the stove over low heat, stirring occasionally, or microwave until heated through.
Can I Freeze This Soup?
Yes, you can freeze the soup! Just let it cool completely before transferring it to a freezer-safe container. It should keep for up to 3 months. When you’re ready to eat, thaw overnight in the fridge and reheat on the stove.
