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
- 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
- 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.