Creamy Sweet Potato and Cauliflower Soup

Sometimes we all need some simple comfort food.


Prep Time: 10 mins
Cook Time: 40 mins
Yields: 6


  • 10 grams dairy-free butter
  • 2 garlic cloves, minced
  • 1 small white onion, finely shopped
  • 1 medium carrot, grated
  • 1 large sweet potato, peeled and cubed
  • 1/2 head cauliflower, cut into florets
  • 1 L of water or vegetable stock
  • salt and pepper, to taste
  • fresh parsley, for serving
  • soy yogurt, for serving (optional)
  • chili slices, for serving (optional)


  1. Melt the butter in a large pot over medium heat. Add garlic and cook for 30 seconds. Add onions and cook for 3-5 minutes, until golden brown. Add carrots and cook for another 3-5 minutes.
  2. Add sweet potatoes and vegetable stock, bring to a boil and simmer for 15 minutes. Add cauliflower and season to taste. Cook for another 5 to 10 minutes, until sweet potatoes are soft.
  3. Allow the soup to cool slightly. Transfer to a blender and puree. Serve warm, garnished with fresh parsley, soy yogurt and chili slices. Enjoy!

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