Sweet Potato Cauliflower Soup
This Sweet Potato Cauliflower Soup is a creamy and nutritious option that's perfect for a cozy meal. It's full of flavor and packed with vitamins, making it a healthy choice for lunch or dinner.
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
- 1 Ladle
Ingredients
- 2 medium sweet potatoes, peeled and diced About 400g.
- 1 medium head cauliflower, chopped into florets About 500g.
- 1 medium onion, diced About 150g.
- 3 cloves garlic, minced
- 4 cups vegetable broth About 1 liter.
- 1 cup coconut milk About 240ml.
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- to taste salt and pepper
- fresh parsley or cilantro for garnish Optional.
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic, ground cumin, and ground coriander to the pot, stirring for about 1 minute until fragrant.
- Add the diced sweet potatoes and cauliflower florets to the pot, mixing well to combine.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce to a simmer and cover. Cook for about 20 minutes, or until the sweet potatoes and cauliflower are tender.
- Remove the pot from heat. If using a blender, carefully transfer the soup in batches to the blender or use an immersion blender directly in the pot to blend until smooth.
- Stir in the coconut milk and season with salt and pepper to taste. Place the pot back on low heat for 5 minutes to warm through.
- Serve hot, garnished with fresh parsley or cilantro if desired.
Notes
This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
You can also freeze leftovers in airtight containers for up to 3 months.
For a spicier kick, consider adding a pinch of red pepper flakes during sautéing.