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Soups

Creamy Sweet Potato and Cauliflower Soup

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There isn’t much I like more than a big bowl of creamy soup – or a big bowl of any soup for that matter. Creamy soup is especially satisfying, but it’s hard to do when you’re on a “diet” or if dairy isn’t a choice for you. So when I saw this recipe for creamy sweet potato and cauliflower soup, I knew I had to try it.

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The sweetness of the sweet potatoes really balances the cauliflower, making it taste almost like a baked potato soup, especially when you top it with some traditional baked potato toppings like chives (or green onion) and bacon. I topped mine with cheese, but if you’re going dairy free, you can pick up some dairy-free cheese shreds as a substitute.

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This sweet potato and cauliflower soup is great starter for a meal, but it’s also a really, really great lunch. It’s warm and satisfying and it’s great for reheating in the microwave throughout the week. It can also easily be made in the crockpot. I’m actually thinking about making another batch tomorrow because it’s just that good.

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Print

Creamy Sweet Potato & Cauliflower Soup

  • Author: Melissa Belanger
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8

Ingredients

  • 2 pounds sweet potatoes (about 3 medium), peeled and cubed
  • 2 pounds cauliflower, stems removed and chopped
  • 1 sweet onion, chopped
  • 2 stalks celery, chopped
  • 1 carrot, peeled and sliced
  • 4 green onions
  • 5 garlic cloves, peeled and smashed
  • 3 14.5-ounce cans reduced-sodium chicken broth
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/4 – 1/2 teaspoon coarse salt
  • 2 cups alternative milk
  • 1/4 cup all-purpose flour
  • Toppings: bacon bits, shredded cheese, fresh chives (optional)

Instructions

  1. In a large stockpot, combine all ingredients except milk and flour. Cover and bring to a boil. Allow soup to cook until vegetables are soft – about 25 – 30 minutes.
  2. In a bowl, whisk together milk and flour. Add to pot. Continue cooking until soup has thickened – about 5 minutes.
  3. Remove from heat and blend with an immersion blender (or transfer soup to a food processor *affiliate link or blender). Process until smooth.

Notes

Any kind of alternative milk can be used in this recipe. If using coconut milk, opt for the refrigerated kind instead of canned for the right consistency. Regular dairy milk can be used as well.Use dairy-free cheese shreds as a topping to make this dairy free.


Nutrition
  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

Recipe adapted from Peas & Crayons.


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    Mark
    December 18, 2017 at 12:29 pm

    I’ll be making this tomorrow night. Will use a milk base. No issues which dairy in my household. I’ll let you know how it goes. Sure looks good!

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    Meg
    February 17, 2018 at 11:01 am

    Hi! I want to make this soup but I want to calculate points for weight watchers. Do you have the nutritional facts per serving? (I’m assuming a serving is 1 cup!) Thanks!

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      Melissa Belanger
      February 17, 2018 at 4:29 pm

      I’m sorry. I don’t have nutrition information for my recipes right now. I’m working on it though!

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