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.
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 vegan soup – Sweet Potato Cauliflower – was a hit with even the kids. It’s creamy, sweet, earthy, delicious!
Healthy Cauliflower Soup
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!
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.
Sweet Potato Cauliflower Vegan Soup
I hope you love this Cauliflower Soup as much as we do. If you try it, please come back and leave me a comment below with your feedback and star rating. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!
- 1 onion diced (I used a sweet onion)
- 3 garlic cloves (minced)
- 1/2 tsp dried sage
- 1/2 tsp paprika
- 1/2 tsp turmeric
- 2 average sweet potatoes (peeled and chopped)
- 1 average cauliflower (chopped into florets; divided)
- 4 cups low sodium vegetable broth (divided)
- 13.5 oz can light coconut milk*
- 1 tsp 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 1/4 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.
*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.