Vegan recipes

Recipe: Sweet potato cauliflower soup

I’m not a big soup lover, because it doesn’t feel like ‘real food’ to me. That being said, I love this thick cauliflower soup, because it’s super filling and an easy way to eat your vegetables (in large quantities!). Also, I love to add some roasted chickpeas to the soup – it’s delicious! This hearty cauliflower soup is healthy, vegan and as it contains two sweet potatoes it is also super filling. It also tastes really good – even if you don’t love cauliflower I’m sure you’ll love this soup!


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Recipe: Sweet potato cauliflower soup
Cuisine Vegan
Cook Time 30 mins
Servings
servings
Ingredients
Cuisine Vegan
Cook Time 30 mins
Servings
servings
Ingredients
Instructions
  1. Put a large saucepan on the stove (medium-low heat) with some oil. Add the garlic and cook for a few minutes until soft.
  2. Add the cauliflower florets to the pan with the sweet potato chunks and cook for a few more minutes.
  3. Add the water and the bouillon cube. Turn the heat up to medium-high, stir, and put a lid on the pan. Wait for the water to start boiling.
  4. Cook the cauliflower and potato for 15-20 minutes until soft.
  5. Add the milk and stir.
  6. Add the mixture to your food processor or use a hand mixer to puree the soup.
  7. Put the soup back on the stove (medium-low heat) and add the spices, soy sauce and lemon juice. Stir and cook for a few more minutes.
  8. Serve the soup warm with roasted chickpeas, fresh chives and green onions. I also like to have some whole-wheat toast with the soup. Enjoy!
Recipe Notes

If the soup is too thick for your liking, just add more milk or water.

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