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    Home » Recipes » Soups, Stews, and Chilis

    Sweet Potato Cauliflower Soup

    Published: Oct 9, 2017 · Modified: Feb 20, 2021 by Jenn Sebestyen

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    Sweet Potato Cauliflower Soup - a creamy vegan soup made with whole food ingredients and minimal fuss to let the vegetables shine. Perfect for a quick weeknight dinner. #vegan #cauliflower #sweetpotatoes #dairyfree #soup #fall #quickandeasy

    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.

    Bowl of sweet potato cauliflower soup on a blue/white dotted kitchen towel.

    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!

    Bowl of sweet potato soup with two spoons lying nearby.

    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.

    Metal spoon in a bowl of thick creamy soup.

    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.

    Spoonful of soup being lifted out of a bowl.

    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.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Bowl of sweet potato cauliflower soup on a blue/white dotted kitchen towel.

    Sweet Potato Cauliflower Soup

    A creamy vegan soup made with whole food ingredients and minimal fuss to let the vegetables shine. Perfect for a weeknight.
    4.68 from 75 votes
    Print Rate
    Course: Entrées
    Cuisine: dairy free
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4
    Calories: 310kcal
    Author: Jenn Sebestyen

    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

    *I like using light coconut milk in this recipe because it’s very creamy without the strong coconut flavor that full fat coconut milk has. Cashew milk would work nicely too.

    Nutrition

    Serving: 4Servings | Calories: 310kcal | Carbohydrates: 54g | Protein: 10g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Sodium: 313mg | Fiber: 14g | Sugar: 17g

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

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    More Soups, Stews, and Chilis

    • Shortcut Polish Tomato Soup
    • Sweet Potato Corn Chowder
    • Vegan Instant Ramen Noodles
    • Beanless Veggie Chili Soup
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    Comments

    1. Debra Duncan-Silvera says

      December 13, 2021 at 3:41 pm

      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.5 stars

      Reply
      • Jenn Sebestyen says

        December 13, 2021 at 5:47 pm

        Thank you, Debra! So happy you love it!

        Reply
    2. Patt Nicols says

      October 28, 2021 at 6:26 pm

      So delicious! Very creamy. Just the recipe I’ve been looking for. Thank you!5 stars

      Reply
      • Jenn Sebestyen says

        October 28, 2021 at 7:08 pm

        Yay! So glad you loved it, Patt. Thank you!

        Reply
    3. Cee says

      February 17, 2021 at 2:39 pm

      Delicious…. I used only half of the coconut milk and used smoked paprika and added red chili flakes. Was super tasty

      Reply
      • Jenn Sebestyen says

        February 17, 2021 at 9:20 pm

        Sounds wonderful. I’m so glad you loved it, Cee! Thank you!

        Reply
    4. Corine says

      October 22, 2020 at 5:08 am

      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!

      Reply
      • Jenn Sebestyen says

        October 22, 2020 at 12:23 pm

        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!

        Reply
    5. Keisha Taylor says

      April 22, 2020 at 4:41 am

      I’ll bet the house smells heavenly when that is cooking!. Thanks for your sharing this lovely recipe.

      Reply
      • Jenn Sebestyen says

        April 22, 2020 at 12:52 pm

        I hope you enjoy it, Keisha!

        Reply
    6. Mika says

      October 18, 2019 at 6:31 pm

      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!

      Reply
      • Jenn Sebestyen says

        October 19, 2019 at 4:21 pm

        So happy you love it, Mika. Thank you!

        Reply
    7. Melissa says

      September 17, 2019 at 7:34 pm

      This soup IS delicious! I did substitute cashew mil got the coconut. It worked beautifully. Thank you!

      Reply
      • Jenn Sebestyen says

        September 18, 2019 at 6:59 am

        So happy to hear you love it, Melissa! Thank you!

        Reply
    8. KB says

      June 27, 2019 at 6:14 pm

      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

      Reply
      • Jenn Sebestyen says

        June 27, 2019 at 9:16 pm

        Oh, I’m so glad, Kristy! Hope your mom feels better soon!

        Reply
    9. Karen Morton says

      May 16, 2019 at 12:53 am

      Delicious, I added chilli flakes when serving, gave a lovely kick. Thank you!5 stars

      Reply
      • Jenn Sebestyen says

        May 16, 2019 at 7:12 am

        Thank you, Karen! The chili flakes sound like a wonderful addition. So happy you love it.

        Reply
      • Margaret says

        October 03, 2022 at 8:30 pm

        Just came across this recipe. Looks delicious! I will be making this for sure this week.

        Can I freeze this soup?

        Reply
        • Jenn Sebestyen says

          October 03, 2022 at 9:57 pm

          Yes! It should freeze well for up to 6 months. Enjoy!

    10. Deborah says

      February 27, 2019 at 11:51 pm

      Fabulous recipe, thank you. Instead of the sage I added a teaspoon of curry powder. The soup now as delicious!5 stars

      Reply
      • Jenn S. says

        February 28, 2019 at 9:05 pm

        Thank you, Deborah! I’m so happy you loved it. Curry powder sounds like a delicious addition!

        Reply
    11. Sara Byerly says

      January 28, 2019 at 2:40 pm

      I have made this several times. Today, I varied it subbing out the veg broth for the TJ’s Ginger Miso broth. Also delicious!

      Reply
      • Jenn S. says

        January 28, 2019 at 5:02 pm

        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!

        Reply
    12. Mary W says

      December 22, 2018 at 12:28 pm

      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.5 stars

      Reply
      • Jenn S. says

        December 22, 2018 at 2:48 pm

        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!

        Reply
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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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