Sweet Potato Cauliflower Soup
This vegan, cauliflower sweet potato soup is creamy, warm and satisfying. The sweetness of the potatoes balances the cauliflower, top it with traditional baked potato toppings for a non-traditional potato soup.
Servings: 8
Calories: 176kcal
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
- ½ teaspoon dried thyme
- ¼ - ½ teaspoon coarse salt
- 2 cups dairy free milk alternative
- ¼ cup all-purpose flour
- Toppings: bacon bits shredded cheese, fresh chives (optional)
Instructions
- 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.
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 if it's safe for you to consume.
- Toppings are optional. Not all toppings listed are vegan. Just suggested dairy free options.
- Vegetable broth must be used to make this recipe vegan.
Nutrition
Calories: 176kcal | Carbohydrates: 37g | Protein: 6g | Fat: 1g | Sodium: 212mg | Fiber: 7g | Sugar: 10g | Vitamin C: 62mg