Sweet Potato Cauliflower Soup
A comforting and nutrient-rich soup made with sweet potatoes and cauliflower, perfect for chilly days.
Ingredients
Main Ingredients
- 1 large sweet potato, peeled and diced
- 1 medium head of cauliflower, chopped into florets
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth or water
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- Salt and pepper to taste
- 2 tablespoons olive oil or coconut oil
Optional Toppings
- fresh herbs
- croutons
- a drizzle of coconut cream
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, cooking until they’re fragrant and the onion is translucent—approximately 5 minutes.
- Sprinkle in the cumin and ginger, stirring for about a minute until the spices are well-combined and aromatic.
- Toss in the diced sweet potatoes and cauliflower florets. Stir them around to coat with the oil and spices for about 2-3 minutes.
- Add vegetable broth or water to the pot, making sure the vegetables are fully submerged. Bring the mixture to a boil.
- Reduce the heat and allow the soup to simmer for about 20-25 minutes, or until the sweet potatoes and cauliflower are tender.
- Using an immersion blender, blend the soup until smooth and creamy. You can also transfer it in batches to a regular blender if you prefer.
- Give the soup a taste and season it with salt and pepper to your liking. Serve hot, garnished with your favorite toppings.
Notes
For a silkier consistency, blend the soup for a little longer. Prepare a larger batch and store leftovers in the refrigerator for up to five days or freeze portions for future quick meals.