Sweet Potato and Cauliflower Soup

Sweet Potato and Cauliflower Soup


Sweet Potato and Cauliflower Soup

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Sweet Potato and Cauliflower Soup is a delicious and nutritious meal that is perfect for any time of year. This soup is vegan, gluten-free, and packed with vitamins and minerals that will leave you feeling satisfied and nourished. It's a simple and easy recipe that can be made with just a few ingredients, and it's perfect for meal prep or as a quick lunch or dinner option. The sweet potatoes and cauliflower add a creamy and savory flavor to the soup, while the ginger and garlic give it a kick of spice.

The key to making this soup is using fresh and high-quality ingredients. You can use either fresh or frozen cauliflower, but make sure to choose a cauliflower head that is firm and has a bright white color. For the sweet potatoes, choose ones that are smooth and firm, without any bruises or soft spots. Ginger and garlic are also important ingredients that add flavor and depth to the soup.


1 large sweet potato, peeled and cubed
1 small head of cauliflower, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon grated ginger
4 cups vegetable broth
1 can coconut milk
1 tablespoon olive oil
Salt and pepper, to taste


  1. Heat olive oil in a large pot over medium heat. Add the onion and cook until it is soft and translucent, stirring occasionally, for about 5 minutes.

  2. Add the minced garlic and grated ginger to the pot, and cook for another minute until fragrant.

  3. Add the chopped cauliflower and cubed sweet potato to the pot, and stir well.

  4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the vegetables are soft and tender.

  5. Remove the pot from the heat and let it cool for a few minutes.

  6. Using an immersion blender or a regular blender, puree the soup until it is smooth and creamy.

  7. Return the soup to the pot and add the can of coconut milk. Stir well to combine.

  8. Season with salt and pepper to taste, and stir again.

  9. Return the pot to the stove and heat the soup over medium heat until it is heated through, stirring occasionally.

  10. Serve hot, garnished with fresh herbs or croutons, if desired.


  1. Can I use frozen cauliflower for this recipe?
    Yes, you can use either fresh or frozen cauliflower.

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