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This creamy vegan Sweet Potato Cauliflower Soup is made with whole food ingredients and minimal fuss to let the vegetables shine. Perfect for a healthy weeknight meal.
I’m all about soup these days. As soon as the weather turns cooler, we eat soup at least twice a week, if not more.
You guys know I love soup – all kinds and all year round. But fall and winter is when I really start thinking about soup every day. It’s just so warming and comforting. It’s easy to double up to feed a crowd. Serve it with a hunk of crusty bread and you’ve got a complete meal.
This easy Sweet Potato Cauliflower soup was a hit with even the kids. It’s creamy, sweet, earthy, and delicious!
Made with whole food ingredients, this cauliflower soup is nutritious and healthy.
Cauliflower is a cruciferous vegetable, like broccoli, cabbage, and kale, all known for their potential cancer-fighting abilities. This white veggie is incredibly high in vitamin C and also contains good amounts of vitamin K, fiber, folate, choline, B vitamins, healthy omega-3 fats, phosphorus, potassium, and many more!
Love cauliflower? Don’t miss these fantastic vegan cauliflower recipes:
- Cauliflower Scampi in Lemon Garlic White Wine Sauce
- Roasted Cauliflower Salad with Lentils and Grapes
- Better-Than-Take-Out Orange Cauliflower
- Crispy Coconut Lime Baked Cauliflower Tacos
- Creamy Vegan Cauliflower Soup
Sweet potatoes have huge amounts of vitamin A and is also very high in vitamin C, manganese, copper, B vitamins, potassium, fiber, and more!
This vegan soup has antioxidants and anti-inflammatory properties. So grab a spoon and cozy up to a big bowl.
Healthy food is great, but if it doesn’t taste good, what’s the point? Good thing this vegan cauliflower soup tastes just as amazing as it’s nutritional profile. The sweetness from the sweet potatoes, the earthiness from the cauliflower, the richness form the coconut milk, and a few spices to bring it all together.
The kids love it too! They like to dunk hearty slices of bread into it. One day I tried it with a little roasted broccoli thrown on top too because we had some leftover – and that was also delicious.
Bonus, it’s so easy to make! It comes together in just over 30 minutes, making it perfect for a weeknight.
More vegan soup recipes
- Instant Pot Vegan Split Pea Soup
- Easy Black Bean Soup
- Coconut Curry Soup with Sweet Potato Noodles
- Vegan Broccoli Cheese Soup
- Creamy Dairy Free Potato Soup
- Creamy Vegan Tomato Soup
- Sweet Potato Corn Chowder
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Sweet Potato Cauliflower Soup
Ingredients
- 1 onion diced I used a sweet onion
- 3 garlic cloves minced
- ½ teaspoon dried sage
- ½ teaspoon paprika
- ½ teaspoon turmeric
- 2 average sweet potatoes peeled and chopped
- 1 average cauliflower chopped into florets; divided
- 4 cups low sodium vegetable broth divided
- 13.5 ounces canned light coconut milk*
- 1 teaspoon olive oil or oil of choice (optional, but helps with roasting)
- Salt & pepper to taste
Instructions
- Preheat oven to 400 degrees F. Take 1 cup of the cauliflower and spread onto a baking sheet. Drizzle the 1 tsp of olive oil (if using) and a sprinkle of salt over the cauliflower and mix well. Spread the cauliflower out into one even layer and bake for 20 minutes. Shake the pan to toss the cauliflower around and bake another 5-10 minutes until the edges start to turn brown.
- In the meantime, in a soup pot over medium heat, sauté the diced onion in ¼ cup vegetable broth until translucent – about 7-8 minutes. Add more vegetable broth as needed so the onions don’t stick.
- Add the garlic, sage, paprika, and turmeric, and sauté 1 minute.
- Add the chopped sweet potato, cauliflower, and remaining vegetable broth. Bring to a boil, then turn down heat to med-low and simmer for 20 minutes until the vegetable are fork tender.
- Using an immersion blender, purée the soup until smooth and creamy. (Alternately, you can carefully transfer the soup to a blender to purée.) Add the coconut milk and stir well. Taste and adjust seasonings, adding salt and pepper, if necessary. If you like a thinner soup, add a bit more vegetable broth or water.
- Serve in individual bowls garnished with a few roasted cauliflower florets.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Debra Duncan-Silvera says
Wow, this soup was easy to make, quick and very tasty. I did not have all of the ingredients, e.g. used spring onions instead of onions and I did not have any sage but it turned out really well. I will be adding this to my regular soup recipes, thank you.
Jenn Sebestyen says
Thank you, Debra! So happy you love it!
Patt Nicols says
So delicious! Very creamy. Just the recipe I’ve been looking for. Thank you!
Jenn Sebestyen says
Yay! So glad you loved it, Patt. Thank you!
Cee says
Delicious…. I used only half of the coconut milk and used smoked paprika and added red chili flakes. Was super tasty
Jenn Sebestyen says
Sounds wonderful. I’m so glad you loved it, Cee! Thank you!
Corine says
This is the first time I’ve made soup and it’s delicious!
I made it without a can of coconut milk and it was amazing, I’m making it for a second time today, does coconut milk change it a lot?! I’m not sure whether I want to risk the extra calories!
Jenn Sebestyen says
Hi, Corine. So glad you love it! No, the coconut milk doesn’t change it a lot…just gives it extra creaminess and helps to make it super smooth when puréeing. If you love it without, you could totally just stick with that! Thanks for your feedback!
Keisha Taylor says
I’ll bet the house smells heavenly when that is cooking!. Thanks for your sharing this lovely recipe.
Jenn Sebestyen says
I hope you enjoy it, Keisha!
Mika says
Just made this, and it’s great! I made a larger batch (just kind of eyed my measurements), and it ended up being too thin. That’s my fault, I put too much broth. But I added corn starch to help thicken it a little, and it helped. The taste is wonderful!
Jenn Sebestyen says
So happy you love it, Mika. Thank you!
Melissa says
This soup IS delicious! I did substitute cashew mil got the coconut. It worked beautifully. Thank you!
Jenn Sebestyen says
So happy to hear you love it, Melissa! Thank you!
KB says
I found your recipe looking for something healthy and gluten free to cook for my sick mum. It worked out great and my parents loved it and so did I! My mum never asks for a second helping and this time she did – so I think that says a lot about how great the recipe is.
I ended up adding some paprika to my bowl to give it an extra kick and it was great.
Thanks again and I can’t wait to try more of your recipes!
X
Jenn Sebestyen says
Oh, I’m so glad, Kristy! Hope your mom feels better soon!
Karen Morton says
Delicious, I added chilli flakes when serving, gave a lovely kick. Thank you!
Jenn Sebestyen says
Thank you, Karen! The chili flakes sound like a wonderful addition. So happy you love it.
Margaret says
Just came across this recipe. Looks delicious! I will be making this for sure this week.
Can I freeze this soup?
Jenn Sebestyen says
Yes! It should freeze well for up to 6 months. Enjoy!
Deborah says
Fabulous recipe, thank you. Instead of the sage I added a teaspoon of curry powder. The soup now as delicious!
Jenn S. says
Thank you, Deborah! I’m so happy you loved it. Curry powder sounds like a delicious addition!
Sara Byerly says
I have made this several times. Today, I varied it subbing out the veg broth for the TJ’s Ginger Miso broth. Also delicious!
Jenn S. says
I’m so glad you like it, Sara! I see that Ginger Miso broth all the time, but have never bought it. Guess I need to try it! Sounds like a great substitution! Thanks for your comment!
Mary W says
Made a double batch for a vegan potluck/solstice celebration, and it was a hit. A dozen people ate all but two cups of it. I used regular coconut milk but only half what the recipe called for, and we agreed that worked. The ten-minute prep time is overly optimistic, but prep is pretty easy. It just takes me longer than 10 minutes to peel cut and dice that many vegetables. I’d say my prep time was 30-40 minutes. If, like me, you don’t have an immersion blender, be sure to cool the soup before putting it in a regular blender or you may melt crucial parts on your blender. I divided it into four bowls and then went to take a nap for 30 minutes.
Jenn S. says
So glad everyone loved it, Mary! I guess I’ve gotten pretty good at chopping vegetables. I can definitely do it all in 10 minutes. If it takes you longer to chop, you can always buy the store bought pre-chopped veggies – no shame in that game, although they do cost a bit more. And, OMG, about your blender?! What kind of blender do you have? Scary!