Sweet potatoes and cauliflower are an ideal combination for a soup because adding a small amount of a starchy vegetable to a low-starch vegetable meal will give it a thicker consistency. This will give you the taste and texture of a more filling soup with less calories. Cauliflower soup and cauliflower mash are my go to for a comfort meal, and by adding a little starch it gives it a more enjoyable texture and taste. White sweet potato has a milder, sweeter taste than the regular orange sweet potato and is a nice way to switch things up to add more variety to your diet.
- 1 tbsp olive oil or coconut oil
- 1 yellow onion, chopped
- 2 cloves of fresh garlic, crushed
- ½ large head of cauliflower head (350g), chopped coarsely
- ½ white sweet potato, chopped coarsely
- 2 ½-3 cups (750 ml) vegetable broth or vegetable stock concentrate
- sea salt and pepper, to taste
- dried onion for garnish (adds a nice taste), or chopped chives
- Wash, prepare, chop and slice vegetables.
- Heat oil in large pot and sauté over a low to medium heat until the onion and garlic are translucent.
- Add in the cauliflower and sweet potato and stir for a few minutes.
- Add the vegetable stock and season to taste and bring to a boil then turn down the heat and simmer for 15 minutes or until the vegetables are soft. Add more water/stock if needed.
- Once cooked, use a stick blender and blend the soup to form a smoother texture or pour into a blender and blend smooth.
- Garnish with onions or chives and serve immediately.
Note: This soup will freeze easily and will store in the fridge for up to 3 days.
- Onion – leeks, scallions, spring onion
- Cauliflower – broccoli, sweet potato
- White sweet potato – pumpkin, sweet potato, carrots
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
- Nutrition per serving:
- Saturated Fat0.5g
- Protein 2g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.