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.
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.
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.
Creamy Sweet Potato & Cauliflower Soup
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8
- 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)
- 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.
- In a bowl, whisk together milk and flour. Add to pot. Continue cooking until soup has thickened – about 5 minutes.
- Remove from heat and blend with an immersion blender (or transfer soup to a food processor or blender). Process until smooth.
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.
- 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.