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Sweet Potato Cauliflower Soup (Creamy, Vegan, and Delicious!)
Simple doesn't mean boring! This Cauliflower Sweet Potato Soup proves it with just 5 ingredients plus pantry staples — roast, blend, and dinner's served.
Servings: 4 servings
Ingredients
- ¼ cup grapeseed oil or avocado oil, divided
- 1 large head of cauliflower chopped
- 2 medium sweet potatoes peeled and cubed (about 3 cups)
- 1 tsp fine sea salt plus more to taste
- 2 shallots minced
- 4 cups vegetable broth
- ½ cup water
- 1 tsp dried thyme
- Freshly ground black pepper to taste
Instructions
- Preheat the oven to 400°F, and line a large rimmed baking sheet with parchment paper.
- Add the cauliflower and sweet potatoes to a large mixing bowl. Drizzle with 3 tablespoons of the grapeseed oil and toss to coat evenly.
- Spread the vegetables evenly on the baking sheet, and sprinkle with the sea salt.
- Roast for 30 minutes, or until tender and caramelized around the edges.
- Heat the remaining 1 tablespoon grapeseed oil in a large Dutch oven or soup pot over medium heat. Add the minced shallots and sauté for 3–4 minutes, or until translucent.
- Add the roasted sweet potatoes and cauliflower, vegetable broth, water, and thyme. Stir well to combine, then bring to a boil over medium-high heat.
- Reduce the heat to medium-low and simmer for 10 minutes.
- Remove the pot from the heat and carefully purée the soup until smooth using an immersion blender, or transfer it to an upright blender and blend in batches.
- Season to taste with sea salt and black pepper.
Notes
- Cut the veggies into uniform pieces so everything roasts evenly.
- Don't crowd the pan. If the vegetables are packed too tightly they'll steam instead of caramelize — use two baking sheets if you need to.
- Take caution when blending. Let the soup cool slightly first. If you're using a high-speed blender, vent the lid and drape it with a clean dish towel to prevent dangerous splattering.
- Adjust the consistency. Add more broth or water a few tablespoons at a time if the soup is thicker than your preference after blending.
- Season to taste after simmering. Salt is essential to the soup's flavor, so don't be shy. If the soup tastes bland, it needs more.
- Delicious variations: Add a peeled, cubed apple to the veggies before roasting for sweetness; toss a few unpeeled garlic cloves onto the sheet pan and squeeze them into the pot for nutty savoriness; add diced celery with the shallots for earthiness; swap the sweet potatoes for butternut or kabocha squash; or play around with dried herbs (rosemary, Herbes de Provence).
- Toppings: A swirl of coconut milk, toasted pepitas, crispy chickpeas, or fresh herbs.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
Nutrition
Calories: 275kcal | Carbohydrates: 35g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 2g | Sodium: 1630mg | Potassium: 855mg | Fiber: 7g | Sugar: 10g | Vitamin A: 16542IU | Vitamin C: 73mg | Calcium: 76mg | Iron: 2mg