THE RECIPE JOURNAL · Main Course
Delicious Vegan Sweet Potato and Cauliflower Soup
This hearty soup combines the natural sweetness of roasted sweet potatoes with tender cauliflower for a comforting and nutritious meal. Perfect for cozy evenings, it’s easy to make and packed with flavor.
FROM THE KITCHEN • Delicious Vegan Sweet Potato and Cauliflower Soup
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by bringing a big pot of water to a boil, then toss in the carrots and sweet potato. Turn the heat down to low and let them simmer for about 5 minutes, until they’re just starting to get tender. Next, add the cauliflower, celery, garlic, and turmeric, giving everything a good stir. Let it all simmer gently for about 15 minutes, stirring now and then, until the cauliflower is tender but still holds its shape.
02
Step 2
While the veggies are cooking, warm up some olive oil in a frying pan over medium heat. Add the chopped onion, sprinkle with a pinch of salt, and cook it, stirring often, until it turns golden and soft—this usually takes around 5 to 7 minutes.
03
Step 3
Once the onions are ready, stir them into the pot along with the coconut cream and dill. Season the soup with salt and pepper to your liking, then take it off the heat. Pour the soup into a large bowl and let it cool for a few minutes—about 5 to 10 should do it. When it’s cooled a bit, stir in the lemon juice and taste. Add more lemon, salt, or pepper if you think it needs it.
04
Step 4
Finally, use an immersion blender to puree the soup until it’s nice and smooth. You can enjoy it warm right away, or pop it in the fridge to have as a refreshing cool soup later on.
Why you’ll love it
This soup is hearty and full of rich flavors from simple, wholesome ingredients. It’s naturally creamy without any dairy, making it perfect for anyone looking for a comforting vegan meal. The combination of sweet potato and cauliflower provides a great balance of sweetness and earthiness.
How to serve
Serve this soup warm with a sprinkle of fresh herbs like parsley or cilantro on top. It pairs well with crusty bread or a simple side salad for a complete meal. Adding a drizzle of olive oil or a few toasted pumpkin seeds can add a nice texture.
Storage & leftovers
Let the soup cool completely before storing it in an airtight container. It will keep well in the refrigerator for up to 4 days. You can also freeze portions for up to 3 months; just thaw and reheat gently on the stove.
