Sweet Potato Cauliflower Soup
This sweet potato cauliflower soup is an easy and budget-friendly meal. All you need to make this vibrant and aromatic soup is a sheet pan and high-speed blender.
The best part about fall and winter is the excuse to try a new soup recipe every week. I’m on a mission to add more nutritious vegan soups and stews to my recipe catalogue so that you can take full advantage of the cold weather.
You can also find dozens of healthy soup recipes by signing up to the PlantYou Planner! This fully vegan meal-planning app allows you to customize your weekly menu, tailor it to your household size, and enjoy the perks of the autogenerated shopping list.
Why You’ll Love This Recipe
- Soup is such an easy way to incorporate several plants into a single meal! This recipe contains cauliflower, sweet potatoes, bell peppers, garlic, and shallots. That’s not even including spices!
- Personally, I love sheet pan soup recipes. Although the recipe itself takes just under an hour, this method reduces your actual involvement to about 10 minutes!
- The color of this soup is natually vibrant, thanks to the combo of main ingredients and spices. Isn’t it beautiful?
- When you split the ingredient costs between servings, this recipe is budget-friendly, which is so important to make plant-based living more accessible.
- This recipe is allergen-friendly, with no soy, no nuts, and no gluten.
Key Ingredients
- Sweet potato adds a hearty quality to blended and chunky soups, thanks to its starchy component.
- Bell peppers complement the flavor and color of the sweet potato to create an earthy, slightly sweet, and vibrantly orange soup.
- Cauliflower is a fiber powerhouse. It’s a great way to add a creamy quality to the soup without using cashews or soy cream.
- Coconut milk helps to blend the ingredients and add some fats into the mix, making this sweet potato cauliflower soup creamy and smooth.
- Spices, including paprika, cumin, and curry powder blend, deepen the flavor profile.
Hack It!
- If the sweet potato is too starchy for your taste, you can use a vegetable from the squash family, such as pumpkin or butternut squash.
- I used coconut milk because it goes well with the warm spices, but you’re welcome to swap it for an alternative such as cashew cream.
- Always taste and adjust the level of salt. Depending on the type of vegetable broth or even the size of your veggies, you may need to hold back or add extra salt.
- It’s super easy to upscale this recipe if you have a larger household or you’re meal-prepping long term. Double or triple the scale of the ingredients and use an additional sheet pan.
How to make Sweet Potato Cauliflower Soup
Step 1: Preheat the oven to 400F and line a sheet pan. Place your veggies on a sheet pan, drizzle with olive oil, sprinkle with salt and pepper, and add spices to the cauliflower florets.
Step 2: Roast your veggies for 35-40 minutes until the sweet potato and cauliflower are fully cooked.
Step 3: Let the veggies cool down until they are safe to handle. Remove stems and seeds from bell peppers and squeeze the garlic cloves from the skins.
Optional: set aside about a quarter of the cauliflower florets for serving.
Place the veggies in the blender with coconut milk and veggie broth.
Step 4: Blend until you achieve a smooth, silky texture. You can add more vegetable broth to achieve your desired consistency. Taste, and add more salt and pepper as desired.
Step 5: Reheat your sweet potato cauliflower soup before serving. Top with cauliflower (optional – see Step 3), parsley, and a drizzle of coconut milk.
Step 6: Enjoy!
Frequently Asked Questions
I didn’t, but you’re welcome to! With a quality high-speed blender, you should be able to add the roasted peppers as they are (without the stems or seeds).
Sweet potato cauliflower soup is safe to keep in the fridge for 3-4 days. Reheat before enjoying it.
You also have the option to freeze individual servings, especially if you’re making a large batch or if you have a small household.
More Creamy Plant-Based Soup Recipes
- Butternut Squash Carrot Soup
- Italian Penicillin Soup
- 30-Clove Garlic Soup
- Creamy Ramen Soup
- Vegan Tortellini Soup (My Favorite!)
My main mission is to help people eat more plants. To achieve this goal, I wrote PlantYou cookbooks to include affordable and beginner-friendly vegan recipes for every taste and occasion!
The Recipe: Sweet Potato Cauliflower Soup
Ingredients
- 1 head cauliflower, small, broken into florets
- 1 sweet potato, sliced in half
- 2 red bell pepper , whole
- 1 head garlic, top sliced off
- 3 shallots, peeled
- 1 tbsp curry powder
- 1 tsp paprika
- 1 tsp cumin
- 2 tbsp olive oil
- salt and pepper, adjust to taste
- 15 oz coconut milk, one can
- 2 cups vegetable broth, add more as needed
To serve
- Parsley
- Roasted cauliflower, reserved before blending
Instructions
- Preheat the oven to 400F.
- On a sheet pan, lay out the cauliflower, sweet potato, bell peppers, garlic, and shallots until evenly dispersed. Roast the bell peppers whole with the stems intact. Drizzle with the olive oil, then coat the cauliflower with the curry powder, paprika and cumin. Sprinkle all of the vegetables with salt and pepper.
- Roast for 35 to 40 minutes, until the sweet potato and cauliflower is soft.
- When safe to handle, transfer the cauliflower, sweet potato and shallots to the blender. You can set aside 1/4 of the roasted cauliflower as a soup topper.
- Remove the stems from the bell peppers, and add to the blender. Squeeze out the garlic cloves into the blender and discard the skins.
- Add the can of coconut milk and vegetable broth. Blend until you achieve a smooth, silky soup. You can add more vegetable broth as needed to achieve your desired consistency. Taste, and add more salt and pepper as desired.
- Reheat if needed and serve immediately with some of the roasted cauliflower and parsley on top. Store in a sealed container in the fridge for up to four days.
Notes
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- If the sweet potato is too starchy for your taste, you can use a vegetable from the squash family, such as pumpkin or butternut squash.
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- You’re welcome to swap coconut milk it for an alternative such as cashew cream.
-
- Always taste and adjust the level of salt. Depending on the type of vegetable broth or even the size of your veggies, you may need to hold back or add extra salt.
-
- It’s super easy to upscale this recipe if you have a larger household or you’re meal-prepping long term. Double or triple the scale of the ingredients and use an additional sheet pan.
