Creamy Sweet Potato Cauliflower Soup
Creamy Sweet Potato Cauliflower Soup is lusciously thick, creamy, and delicious-tasting. A simple, easy recipe for a soup that is very comforting and perfect to serve on a cold winter’s night.
Creamy Sweet Potato Cauliflower Soup
We keep cauliflower and sweet potatoes on our weekly shopping list and look for ways to create meals with them. Some of our favorite dishes are pasta with creamy cauliflower and a side dish of baked cheesy cauliflower casserole, be sure to try those recipes.
And I created this recipe on a whim and I’m thrilled with the results. Everyone who tries this soup thinks it’s delicious!
This soup is an ideal recipe for those “picky eaters” in the family (like we have in ours). It is loaded with vitamins and high in fiber, containing both cauliflower and sweet potatoes; it’s mildly sweet with spice and enough cayenne pepper to give you the ‘wow’ factor in every spoonful.
Can we embellish this soup for entertaining?
This is a wonderful soup to serve as a starter, and elegant enough for entertaining. So yes! You can jazz it up when entertaining with friends.
Try tossing some pumpkin seeds on top of each serving as a garnish, and for some added crunch. Also, you can sprinkle some freshly chopped parsley, or try adding a swirl of sour cream on top. It’s so yummy! 😉
What You’ll Need for Sweet Potato Cauliflower Soup?
- 1 head of cauliflower
- 1 cup bottled water
- 3 organic sweet potatoes
- 1 onion
- extra virgin olive oil
- 32 ounces of vegetable broth
- grated Parmigiano-Reggiano Cheese
- seasonings: nutmeg, sea salt, cayenne pepper, and black pepper.
Quick Directions To Make This Soup:
For our complete list of ingredients and instructions, please scroll down to the bottom of this post for our full recipe card.
- PREP & BOIL the CAULIFLOWER: Cord the cauliflower, cut off all the florets, rinse under cold running water, drain, and set it aside. In a medium-sized pot, pour 1 cup of water. Add the florets, and cover with a lid. Bring to a boil, and boil for about 3 minutes. Turn off the heat.
- SAUTE the VEGGIES: In a large soup pot, or Dutch oven, add the olive oil and saute the chopped onion and sweet potatoes for about 5 to 8 minutes, stirring occasionally until softened.
- ADD the CAULIFLOWER: Take the entire pot of cauliflower, along with the water, and pour them directly into the pot with sweet potatoes. Add the broth and seasonings, and cover with a lid.
- SIMMER the SOUP for about 10 to 15 minutes. Turn off the heat, and remove it from the heat, allowing the soup to cool down for a few minutes before pureeing it. Then use a handheld immersion blender to puree (directly in the pot) until thick and creamy texture.
5. STIR in the CHEESE: Toss in the grated parmesan cheese, and stir to combine. Taste, and adjust the seasonings to your liking. Cover the pot until you are ready to serve.
*QUICK NOTE: If the soup is too thick for your preference, you can stir in some little water.
Storing & Freezing
- To Store: store the soup in a sealed container and keep it chilled in the refrigerator. It will stay fresh for up to 3 to 4 days.
- To Freeze: you can easily freeze leftovers in a sealed container, and for up to one month.
Serve and Enjoy!
This is an easy recipe for a comforting soup to eat any day of the week. It is one that not only tastes good – but is good! It’s also the perfect soup to make for family or friends when they are sick or not feeling well. And, it’s great to serve it with delicious bread like our apple cinnamon bread. Go ahead and try it, you’ll love this recipe!
ENJOY!
More Creamy Soup Recipes You’ll Love!
- Creamy Broccoli Soup – without the cream!
- Roasted Garlic Parsnip & Bean Soup
- Creamy Zucchini Soup – without the cream
- Curried Carrot and Sweet Potato Ginger Soup
- Creamy Artichoke Soup
Hello friends, are you cooking with us? If you make our creamy sweet potato cauliflower soup, leave a comment and a 5-star rating on the recipe card below. Snap a photo and hashtag it on Instagram #2sistersrecipes, or Pinterest. We’d love to see what you cook!
Creamy Sweet Potato Cauliflower Soup
Creamy Sweet Potato Cauliflower Soup is lusciously thick, creamy, and delicious-tasting. A simple, easy recipe for a soup that is very comforting and perfect to serve on a cold winter's night.
Ingredients
- 2 Tbsp. extra virgin olive oil
- 1 medium-sized onion - chopped
- 3 small organic sweet potatoes - peeled and chopped into small pieces
- 1 small to medium-sized Cauliflower - cord, rinsed and drained
- 1 cup of bottled water
- 32 ounces (4 cups) of vegetable broth
- 1/4 tsp. nutmeg
- 1 tsp. sea salt
- 1/8 tsp. cayenne pepper
- freshly cracked black pepper, to taste
- 1/2 cup grated Parmigiano-Reggiano cheese
Instructions
1. BOIL the CAULIFLOWER: Cord the cauliflower, cut off all the florets, rinse under cold running water, drain, and set it aside. In a medium-sized pot, pour 1 cup of water. Add the florets, and cover with a lid. Bring to a boil, and boil for about 3 minutes. Then turn off the heat.
2. NEXT: In a large saucepan, or Dutch oven, add the olive oil and saute the chopped onion and sweet potatoes for about 5 to 8 minutes, stirring occasionally until softened.
3. ADD the CAULIFLOWER: Take the entire pot of cauliflower, along with the water, and slowly pour them directly into the pot with sweet potatoes. Add the broth and seasonings, and cover with a lid. Simmer the soup for about 10 to 15 minutes. Turn off the heat, and remove it from the heat, allowing the soup to cool down for a few minutes before pureeing it.
4. PUREE the SOUP: Then use a handheld immersion blender to puree (directly in the pot) until thick and creamy texture. You can use your blender to blend the mixture, but be sure to do it in small batches. QUICK NOTE: the blender's top can pop off - if the amount is too much especially if the liquid is extremely hot.
5. ADD the CHEESE: Stir in the grated parmesan cheese. Taste, and adjust the seasonings to your liking. Then serve in individual bowls. For extra richness, drizzle some extra virgin olive oil on top ( about 1 teaspoon) and serve.
Notes
Storing and Freezing:
- To Store: store the soup in a sealed container and keep it chilled in the refrigerator. It will stay fresh for up to 3 to 4 days.
- To Freeze: you can easily freeze leftovers in a sealed container, and for up to one month.
Additional Nutritional Facts:
- Calcium 210mg 16%
- Iron 7mg 38%
- Potassium 1410mg 30%
Nutrition Information:
Yield: 6 servings Serving Size: 1 servingAmount Per Serving: Calories: 290Total Fat: 9.8gSaturated Fat: 3.7gCholesterol: 6mgCarbohydrates: 36gFiber: 10.4gSugar: 6gProtein: 18.4g
Happy Cooking! 🙂
Thanks for stopping by…
xo anna and liz
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