It has been absolutely freezing in Melbourne recently, so I’ve been in the mood for this Cauliflower & Sweet Potato Soup. The recipe came about when I had a giant head of cauliflower to use up. I decided to turn it into a soup, adding some sweet potato, because it’s my favourite vegetable.
Soups like this Cauliflower & Sweet Potato Soup are so easy to make. It’s actually hard to mess them up. They also freeze well, so you can make a batch and freeze the leftovers. If I’m eating this soup as I meal, I usually have it with some leftover meat to up the protein (I love adding some leftover shredded chicken). Or you could just have it by itself as a light meal or a starter.
I’ve added ground chilli to the recipe because I like the warmth it gives. If you’re not a fan of spicy food, you can just leave it out (or increase the chilli if you like things super spicy!).
Cauliflower & Sweet Potato Soup
- 1 red onion
- 2 cloves of garlic
- 1 large head of cauliflower (mine weighed about 1.3kg)
- 1 medium sweet potato (mine weighed about 500g)
- 1L vegetable stock (or 500ml stock + 500ml water)
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground chilli
- Sea salt
- Black pepper
- Olive oil for frying
- Sautéed kale to serve (optional)
- Heat a splash of olive oil in a large saucepan (that has a lid) over a medium heat. Finely chop the onion and garlic and sauté it in the oil until softened.
- Roughly chop the cauliflower (including the stalks) and sweet potato and add it all to the saucepan with the stock, chilli, cumin and a good pinch of sea salt and some cracked black pepper. Place the lid on the saucepan and bring the liquid to the boil. Once boiling, reduce the heat slightly and leave to simmer with the lid on until the cauliflower and sweet potato are soft.
- Once the vegetables are soft, allow the mixture to cool slightly and then tip it into a food processor and process until smooth. (You could use a stab mixer if you prefer, whatever you have). You may need to do this in batches depending on the size of your food processor. Taste the soup and add more sea salt and black pepper if required.
- To serve, spoon the soup into bowls and top with some sautéed kale and some more cracked black pepper if desired.
The stock that you use will have a big impact on the flavour of the soup, so get a good one if you can. I use The Stock Merchant vegetable stock because it’s completely natural with no additives, no gluten and no salt (I prefer to add my own sea salt).
You might also like my Toasted Quinoa, Kale & Roast Carrot Salad.