This creamy Sweet Potato Cauliflower Soup is a cozy hug in a bowl! Made with smooth sweet potatoes and fluffy cauliflower, it’s both healthy and tasty.
It’s perfect for chilly nights, and I love adding a sprinkle of spice for a kick! Plus, it’s easy to make—just chop, cook, and blend! Yum!
Ingredients & Substitutions
Sweet Potatoes: These give the soup its natural sweetness. If you don’t have sweet potatoes, regular potatoes can work, but they’ll change the flavor and texture a bit.
Cauliflower: I love using fresh cauliflower for its fluffy texture. If it’s not available, frozen cauliflower is a good substitute. Just thaw it before adding.
Ginger: Fresh ginger adds warmth, but if you don’t have any, ground ginger can work too. Just use about half the amount since it’s stronger.
Vegetable Broth: If you’re looking to cut down on sodium, use low-sodium broth or even water. You can always season more later!
Spices: Ground cumin and smoked paprika bring lovely flavors. Don’t hesitate to experiment with other spices like curry powder or turmeric!
How Can I Make My Soup Creamier Without Cream?
To achieve a creamy texture without adding heavy cream, the key is blending. Once your vegetables are tender, you can use an immersion blender or a standard blender to puree the soup. Here are steps:
- Remove the pot from heat to cool slightly to avoid splatters.
- If using a standard blender, blend in batches; fill only halfway and cover the lid with a kitchen towel to prevent steam from escaping.
- Blend until smooth, then return the soup to the pot. Adjust seasoning if necessary!
Give it a good stir, and if you want extra creaminess, you can add a splash of nut milk or a dollop of yogurt before serving. Enjoy!
Sweet Potato Cauliflower Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil, divided
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (optional for warmth)
- 1 large sweet potato (about 1 lb), peeled and diced
- 1 small head cauliflower, chopped into florets (reserve a few for garnish)
- 4 cups vegetable broth or water
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
For Garnish:
- Fresh parsley, chopped
- Optional: Croutons for topping
- Optional: 1/2 teaspoon chili powder or cayenne for spice
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prepare and about 30 minutes to cook. So, in total, you’ll spend around 45 minutes from start to finish. Perfect for a cozy evening meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion and sauté until it turns translucent, which should take about 5 minutes. This builds a delicious flavor base!
2. Add Garlic and Ginger:
Next, add the minced garlic and grated ginger (if you’re using it) to the pot. Cook for another 1 to 2 minutes until everything is fragrant. Take a deep breath—it’s starting to smell wonderful!
3. Combine the Veggies:
Now, toss in the diced sweet potato and cauliflower florets. Stir them together so they’re mixed well with the onion, garlic, and ginger.
4. Spice It Up:
Sprinkle in the ground cumin, smoked paprika, and optional chili powder or cayenne for a bit of heat. Stir everything around until the veggies are nicely coated with the spices. It’s going to be flavorful!
5. Simmer the Soup:
Pour in the vegetable broth and crank up the heat until the mixture reaches a boil. Once boiling, reduce the heat to a simmer and let it cook for about 25 to 30 minutes. You want the sweet potatoes and cauliflower to be tender to make pureeing easier.
6. Prepare the Garnish:
While the soup simmers, toss the reserved cauliflower florets and croutons with the remaining olive oil, salt, and pepper. Roast or sauté them in a pan until golden and crispy. This will add texture to your soup!
7. Blend Until Smooth:
Once the vegetables are tender, carefully puree the soup using an immersion blender directly in the pot, or transfer batches to a blender for a smoother texture. Blend until creamy and smooth—just be cautious with hot liquids!
8. Season and Return:
If you used a standard blender, return the pureed soup to the pot. Taste it and season with salt and pepper to your liking. Give it a nice stir!
9. Serve and Enjoy:
Now it’s time to serve! Ladle the hot soup into bowls, garnish with the crispy cauliflower pieces, croutons, and a sprinkle of chopped fresh parsley on top. Enjoy this comforting bowl of Sweet Potato Cauliflower Soup!
Can I Use Different Vegetables in This Soup?
Absolutely! You can substitute other vegetables like carrots or butternut squash for a different flavor profile. Just make sure to adjust the cooking time based on the vegetables you choose to use.
Can I Make This Soup Spicier?
Yes! If you like some heat, you can increase the amount of chili powder or cayenne pepper in the recipe. You could also add a chopped jalapeño or use a dash of hot sauce when serving to get that extra kick!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the soup for up to 3 months. Just make sure to let it cool before transferring to the freezer. Thaw it in the fridge before reheating!
Can I Add Dairy to This Recipe?
If you want to add a creamier texture, you can stir in some coconut milk or regular cream after blending the soup. Just be sure to adjust the seasoning as needed since the cream may mellow the flavors.
