Cauliflower Sweet Potato Soup
on Oct 05, 2020, Updated Aug 30, 2024
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This vegan cauliflower sweet potato soup is easy to make in 30 minutes and makes the perfect, warm and nourishing meal during the Fall and Winter months.
About the Recipe
- Quick and easy: You’ll need about 30 minutes and a simple selection of everyday ingredients.
- Nutritious: Rich in dietary fiber, vitamin C, vitamin A, potassium and antioxidants.
- Meal prep-friendly: Make it up to 5 days in advance as the flavours on the improve with time, freezer-friendly too!
- Dietary needs: Vegan, gluten-free, soy-free and nut-free.
Ingredients
- Broth: Any store-bought or homemade carton or cubes work. I usually just use bouillon cubes since they’re easy to keep on hand in the pantry.
- Coconut Milk: You can use full-fat for a rich, creamy soup or swap it for light coconut milk to reduce the fat in the recipe.
- Ginger: If you don’t have fresh ginger on hand, use 1 tsp ground ginger.
- Turmeric: If you don’t have turmeric on hand, mild yellow curry powder also works.
- Veggies: The recipe calls for carrot, cauliflower and sweet potato but the amounts don’t have to be exact. If you’re short on one, add a little more of the others.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Step-by-Step Instructions
Step 1. Add the onion, garlic, ginger, carrot, cauliflower and sweet potato to a large soup pot with 1/4 cup of the vegetable broth.
Saute over medium heat until fragrant and starting to soften. This should take 7-10 minutes. If the mixture is getting dried out or starting to stick, add another splash or broth.
Step 2. Stir in the turmeric and cook for a few more minutes.
Step 3. Add the broth and simmer until the cauliflower and sweet potato are tender. This should take about 20 minutes. Stir in the coconut milk.
Step 4. Either transfer 1/2 to 3/4 of the soup to a blender and process until smooth or carefully use an immersion blender right in the pot to blend some of the soup. If blending in a blender, be sure to let the steam escape as you blend. If you want a completely creamy soup, feel free to blend it all.
Pour the blended soup back into the pot and serve right away topped with roasted chickpeas, fresh cilantro and a dash of lime.
Roasted Chickpea Option
Crispy roasted chickpeas are an optional topping that add some fun crunch and texture. To make:
- Preheat oven to 400 F.
- Add 1 can of drained, rinsed and dried chickpeas to a baking pan and and drizzle with 1/2 tsp olive oil.
- Add salt and pepper, or any spices you like such as cumin, curry powder etc.
- Roast for 30-40 minutes.
- Use some for the soup then let the leftovers cool completely on the pan before storing for later use.
Storing
- Fridge: Let cool then store in a sealed container for up to 5 days.
- Freezer: Let cool then store in a freezer-safe container (or multiple single-serving containers) for up to 3 months. Thaw overnight in the fridge.
- Reheating: Microwave or stovetop, stirring often, until heated to your preference.
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
⭐⭐⭐⭐⭐
Cauliflower Sweet Potato Soup
Ingredients
- 1 medium white onion, 300 g, diced
- 4 cloves garlic, minced
- 1 tbsp peeled fresh ginger, grated or minced
- 1 tbsp ground turmeric
- 1 large or 2 small carrots, 160 g, peeled and diced
- 4 cups small florets of cauliflower, 400 g
- 2 cups peeled and diced sweet potato, 350 g
- 3 cups vegetable broth
- 1 cup canned coconut milk, shake well if fresh can (see notes)
- good pinch of black pepper, or to taste
- sea salt, to taste
- lime juice for serving, optional
- cilantro for serving, optional
- roasted chickpeas for serving, optional (see notes)
Instructions
- In a soup pot over medium heat, saute the onion, garlic, ginger, carrot, cauliflower and sweet potato in 1/4 cup of the vegetable broth until fragrant and starting to soften, about 7-10 minutes. Add a splash more broth if it’s starting to stick.
- Add the turmeric, stir well and cook for a couple more minutes. Add another splash of broth if needed.
- Add the rest of the vegetable broth and simmer lightly over low to medium heat until the cauliflower and sweet potato are tender, about 20 minutes.
- Stir in the coconut milk.
- For a creamy but chunky soup, carefully transfer roughly 1/2 to 3/4 of the soup to a blender and blend until completely smooth. Pour back into the pot with the rest of the soup. You can also just use an immersion blender right in the post to blend some of the soup. If you prefer a completely smooth soup, blend it all into smooth.
- Serve right away topped with fresh chopped cilantro, a squeeze of lime juice and roasted chickpeas, if desired. Season with salt and pepper, if needed.
Video
Notes
Nutrition
Originally published December 30, 2017.
I’m making soups regularly now and this is one of my favourites. I also added some cannellini beans that needed using up and substituted turmeric for tagine seasoning. I added a touch of cayenne powder to my serving and some unblended vegetables which was delicious.
Sounds delicious! So glad you enjoy it.
I’ve made this delicious soup a few times now – so getting confident to mix up the veggies. Last night I added in pumpkin and broccoli and it was just as good as the original! I top with hemp seeds if I don’t have time to make the roasted chickpeas. I have also experimented with consistency. I usually blend until smooth but last night left it a bit lumpy and really liked the additional texture. It is an all round winner for dinner or lunch in our house.
Sounds amazing, Kerrie! So glad it’s been the perfect base for mixing things up. Thanks for the review!
So good! Subbed broth instead of coconut milk! Added a bit of curry powder and a tbsp of brown sugar. Kids loved it too!
Loved it!! I will be making this frequently. It was simple and delicious. Thank you!
I have made this soup twice and just love it. I will admit to adding a little curry and cumin. I also put the can of chickpeas in the soup because I was too lazy to roast them. Thanks for the great recipe!
You’re welcome! I’m so glad you liked it. Thank you for the review!
This was delicious. I added a little curry and cumin and put the chickpeas in the soup instead of roasted on top. Leftovers were even better than the first day. Thanks for the recipe – will make again and again!
Glad you enjoyed it Mary Ann! Thanks very much for your review.
I really enjoyed this soup! I’ve been trying to incorporate more turmeric into my diet, and this soup recipe fit the bill. The amount of turmeric was just right- not too overpowering. I love how healthy and nourishing this recipe is!
That’s great to hear, Coby! So happy you liked it.
This soup is so comforting, healthy and delicious!
So happy to hear that! Thanks for the review.
Made this exactly as written (except for garnishing with chick peas) and it was probably the best cauliflower soup I’ve ever made. It is so warm and cozy but also hearty and nutritious. I would highly suggest this to anyone!
Well I’m so very glad to hear that! Thanks for the review.
This is a real winner for both myself and my husband. For somebody who says he hates coconut it was a real “wow” moment. I must add he is 84 so never too late to change their eating habits! The only change I made was the addition of some zucchini to up the vege intake. Thankyou for your delicious recipes Deryn.