Sweet Potato and Cauliflower Soup

Sweet Potato and Cauliflower Soup

This nutrient-rich cauliflower soup is perfect for fall. Experiment with roasted vegetables or using a slow cooker. It keeps refrigerated for days.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Prep all the vegetables, reserving the 2 cups mini cauliflower florets.
  2. Step 2

    Heat the olive oil in a large saucepan. Cook the garlic, onion and carrot over medium heat until the onion is translucent, about 8 minutes.
  3. Step 3

    Add the sweet potatoes and the large cauliflower chunks, along with the stock, 3 large pinches of sea salt and the bay leaf.
  4. Step 4

    Bring to a boil, cover, and lower the heat. Simmer for 30 minutes.
  5. Step 5

    Discard the bay leaf. Add the chopped thyme and remove the pan from the heat.
  6. Step 6

    Puree with mixture in a vertical blender until it's smooth. 
  7. Step 7

    Adjust the seasoning and add the reserved cauliflower florets.
  8. Step 8

    Return to the soup to medium-low heat and cook until the florets are tender, about an additional 10 minutes.
  9. Step 9

    Garnish with chopped parsley or cilantro before serving.