Completely delicious pureed sweet potato-cauliflower soup, perfect served hot or cold. Vegan and gluten free. Will win over even a cauliflower hater with its delicate cauliflower-free aroma. Vegetable-based only, but a hearty recipe. Garnish with avocado and fresh mint leaves.

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Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
5 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil and add carrots and sweet potato. Reduce heat to low and let simmer until semi-tender, about 5 minutes. Add cauliflower, celery, garlic, and turmeric; stir well. Simmer, stirring every few minutes, until cauliflower is fork-tender but not mushy, about 15 minutes.

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  • Meanwhile, heat olive oil in a frying pan over medium heat. Add onion, season with salt, and stir until golden, 5 to 7 minutes.

  • Stir sauteed onion, coconut cream, and dill into the soup. Season with salt and pepper. Remove from heat and pour mixture into a large bowl. Let cool slightly, 5 to 10 minutes. Stir in lemon juice. Taste and adjust lemon juice, salt, and pepper to taste.

  • Use an immersion blender to blend until smooth. Enjoy hot or refrigerate and serve cool.

Tips

Cook's Notes:

You can substitute canola oil for olive and use 2 tablespoons coconut milk instead of coconut cream. You can also use 2 medium sweet potatoes instead of 1 large.

Water should just about cover the vegetables. Do not add more water, or you will be left with a watery soup.

If you feel during preparation that some vegetable chunks are over-boiling due to size, take them out into a large bowl, set aside, and continue preparation.

If you would like to use a Nutribullet(R): fill to the line with a good mix of the boiled vegetables (I recommend a roughly 3-2-1 cauliflower/sweet potato/carrot-celery mix), and add about 15 tablespoons of the broth. Puree on Low for 10 to 15 seconds, or until smooth.

Nutrition Facts

224 calories; protein 7.6g; carbohydrates 46.4g; fat 3.2g; sodium 213.1mg. Full Nutrition
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Reviews (1)

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3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/24/2019
I kept more cauliflower in big pieces as I prefer to make chunky soups for my crew. We Loved it with my modifications! I'll be making it at least twice a month! We Love soup and I can't ever figure out what to make other than chicken variations. Read More