This sweet potato cauliflower soup is creamy, warm, and super cozy! The blend of sweet potatoes and cauliflower makes it tasty and colorful, perfect for chilly days.
When I make this soup, I love topping it with a sprinkle of chili flakes for that little kick. It’s like a warm hug in a bowl! 🥣💛
Key Ingredients & Substitutions
Sweet Potatoes: These provide natural sweetness and creaminess to the soup. If you’re looking for a lower-carb option, you might substitute with butternut squash or carrots, but note they can change the final flavor.
Cauliflower: It adds a lovely creamy texture when blended. Instead of cauliflower, you could use parsnips for a different twist or even broccoli, though it may alter the soup’s taste a bit.
Coconut Milk: This adds richness to the soup. If you prefer dairy, heavy cream or even Greek yogurt can be a nice substitution. For a lighter option, almond milk works too, but won’t be as creamy.
Vegetable Broth: I use vegetable broth for depth. Feel free to use chicken broth if you’re okay with non-vegetarian options, or just plain water if you’re in a pinch, adding more seasonings to enhance flavor.
How Do You Achieve the Perfect Creamy Texture?
Blending the soup properly is key to getting that smooth and creamy texture. Here’s how to do it right:
- Be cautious with hot liquids! If using a blender, allow the soup to cool a bit before blending in batches.
- Blending just until smooth is best. If you over-blend, you can lose texture. An immersion blender works great for convenience.
- If you prefer a bit of chunkiness, pulse it a few times instead of fully blending.
Remember, adjusting the thickness can easily be done by adding more broth or water if it’s too thick. Enjoy the process!
Sweet Potato Cauliflower Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium sweet potatoes, peeled and cubed
- 1 small head cauliflower, cut into florets (reserve a few florets for garnish)
- 4 cups vegetable broth or water
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 1/2 cup coconut milk or cream (optional, for creaminess)
- Fresh rosemary sprigs (for garnish)
- Chili flakes or paprika (for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and around 40 minutes total, including cooking time. In about 30 minutes, you can have a delicious, creamy soup ready to enjoy, especially with a little roasting time for the cauliflower! Perfect for a hearty lunch or dinner.
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent and soft, which should take about 5 minutes. This step brings out the wonderful flavors we’ll build upon!
2. Add Garlic and Vegetables:
Next, stir in the minced garlic and let it cook for about 1 minute until it’s fragrant. Then, add the cubed sweet potatoes and the cauliflower florets (except for the reserved ones you’ll use for garnish). Season with cumin, paprika, salt, and pepper, mixing well to coat the vegetables.
3. Simmer the Soup:
Pour in the vegetable broth, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the sweet potatoes and cauliflower are tender. This allows all the flavors to meld together beautifully!
4. Roast the Cauliflower:
While the soup is simmering, preheat your oven to 400°F (200°C). Toss the reserved cauliflower florets in a little olive oil, paprika (or chili flakes if you like some heat), salt, and pepper. Spread them out on a baking sheet and roast for about 15 minutes or until they’re lightly browned and crispy.
5. Blend the Soup:
Once the soup ingredients are tender, use an immersion blender directly in the pot to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Just remember to let it cool slightly before blending. Blend until perfectly creamy!
6. Finish Off the Soup:
If you want that extra creaminess, stir in the coconut milk or cream at this point. Taste and adjust the seasoning with additional salt and pepper if needed.
7. Serve and Garnish:
It’s time to serve your delicious soup! Pour it into bowls and top with the roasted cauliflower florets, a drizzle of coconut milk or cream, a sprinkle of chili flakes or paprika, and a few fresh rosemary sprigs for that aromatic touch.
Enjoy your comforting and nourishing Sweet Potato Cauliflower Soup! It’s perfect for any day when you need something warm and delicious.
Can I Use Other Types of Potatoes?
Yes, you can use other types of potatoes, but keep in mind that sweet potatoes add a unique sweetness to the soup. If you prefer, you can substitute with regular potatoes or even butternut squash for a different flavor profile.
What Can I Use Instead of Coconut Milk?
If you’re not a fan of coconut milk, you can substitute it with heavy cream, half-and-half, or even evaporated milk for creaminess. For a lighter option, unsweetened almond milk can work, though it won’t be as rich.
How to Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm on the stove over low heat, stirring occasionally until heated through. If the soup thickens, add a little water or broth to reach your desired consistency.
Can I Freeze This Soup?
Absolutely! 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. To reheat, thaw overnight in the fridge and warm on the stove.
