Sweet Cauliflower Soup Recipes
SWEET CAULIFLOWER POTATO SOUP
This Sweet Potato Cauliflower Soup is wonderfully spiced and made with coconut milk. A delicious and creamy vegan soup that requires minimal preparation!
Provided by Yumna Jawad
Categories Soup
Time 1h
Number Of Ingredients 16
Steps:
- Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper.
- Combine coriander, cumin, cinnamon, turmeric, salt and pepper in a large bowl. Add the cauliflower to the spices along with 1 tablespoon oil and toss to combine. Transfer the cauliflower to the prepared baking sheet and roast until the edges are browned, 15 to 20 minutes. Set aside.
- Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onions and carrots and cook until the onions soften, about 3 to 4 minutes. Add the garlic and ginger and cook until fragrant, about 1 more minute.
- Stir in diced tomato tomatoes, vegetable broth and sweet potatoes. Cover and bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the vegetables are tender, about 35 to 40 minutes.
- Stir in coconut milk and the roasted cauliflower. Blend with an immersion blender until smooth and consistent.
- Serve warm with roasted chickpeas, if desired.
Nutrition Facts : Carbohydrate 25 g, Protein 7 g, Fat 6 g, SaturatedFat 1 g, Sodium 323 mg, Fiber 5 g, Sugar 7 g, Calories 170 kcal, ServingSize 1 serving
VEGAN SWEET POTATO-CAULIFLOWER SOUP
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.
Provided by Kara D
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
- 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.
Nutrition Facts : Calories 223.6 calories, Carbohydrate 46.4 g, Fat 3.2 g, Fiber 12 g, Protein 7.6 g, SaturatedFat 1.5 g, Sodium 213.1 mg, Sugar 13.8 g
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