Day 337 – Sweet Potato Cauliflower Soup


While I was enjoying my Broccoli and Cheese Soup the other night, my husband was enjoying this tasty creation.


– 1 large head cauliflower
– Olive oil for drizzling
– Few dashes garam masala (I found a recipe online for this)
– 3 medium to large sized peeled sweet potatoes, cut into 1″ pieces
– 1 sweet onion, diced
– 2 cloves garlic
– 7 cups filtered water (use a little less if you like a really thick soup)


1. Preheat your oven to 400°F. Cut up your cauliflower into bite sized pieces. Sprinkle cauliflower lightly with garam masala. Place cauliflower onto ungreased cookie sheet and lightly drizzle with olive oil. Place in oven and let roast until golden brown on the tops and tender, but not mushy, about 20-30 minutes. There’s no need to flip them. Just remove from oven and let cool while you cook the rest of the soup.

2. In large stockpot, bring sweet potato, onion, garlic and water to a boil. Salt (about 3/4 tsp) and stir. Reduce heat and allow to remain at a constant simmer until sweet potatoes are tender. Add in cooked cauliflower and divide soup into 2 parts. I put most of the liquid in the half that was going in the blender.

3. Let soup cool and then blend one part soup in blender until very smooth. I’m not sure why letting it cool is suggested. I blended it hot and it was fine. Combine with second part soup and stir. Salt to taste and warm up over stove top if needed.

I didn’t have any of this, but my husband loved it. I cut the water a little bit because I thought it might turn out too thin. I knew I could always add more later if I needed it, but I wouldn’t be able to take it out if I used too much. I’m glad I didn’t put it all in. My husband commented about how much he liked the consistency. This is a great soup for a cold, winter day.

Manifest Vegan


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