I like how simple this recipe is to prepare, yet it feels special enough to serve when I want something cozy and wholesome. The roasted cauliflower adds a wonderful crunch that contrasts beautifully with the silky soup. I enjoy that it’s made with just a handful of ingredients but tastes so rich and flavorful. It’s also naturally vegetarian, and I can easily adjust it to be vegan by adding coconut milk instead of cream.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 large sweet potatoes, peeled and diced 1 small head cauliflower, cut into small florets 2 tbsp olive oil, divided 1 onion, chopped 2 cloves garlic, minced 4 cups vegetable broth 1 tsp ground cumin 1/2 tsp smoked paprika Salt and pepper to taste Optional: fresh parsley or cilantro for garnish
Directions
I preheat my oven to 425°F (220°C). I toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper, then spread them on a baking sheet. I roast for 20–25 minutes until golden and crispy.
While the cauliflower roasts, I heat the remaining olive oil in a large pot over medium heat. I add the onion and sauté until translucent, about 5 minutes.
I stir in the garlic, cumin, and smoked paprika, cooking for 1 minute until fragrant.
I add the diced sweet potatoes and vegetable broth. I bring it to a boil, then reduce the heat and let it simmer until the sweet potatoes are tender, about 20 minutes.
Using an immersion blender (or regular blender in batches), I puree the soup until smooth and creamy.
I season with salt and pepper to taste.
To serve, I ladle the soup into bowls and top with roasted cauliflower crumbles and a sprinkle of fresh herbs if I like.
Servings and Timing
This recipe makes about 4 servings. The prep time takes around 15 minutes, and the cook time is about 30 minutes, so I can have it ready in a total of 45 minutes.
Variations
I like to add a splash of coconut milk for extra creaminess and a touch of sweetness. If I’m in the mood for a spicy kick, I sprinkle in some cayenne pepper or red pepper flakes. Sometimes I swap the cumin for curry powder to give it a more aromatic twist. For a protein boost, I stir in cooked lentils before blending.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it gently on the stove over medium heat, adding a splash of broth or water if it has thickened. This soup also freezes well for up to 3 months, and I reheat from frozen by thawing in the fridge overnight before warming. I like to roast the cauliflower fresh before serving, but it can be stored separately and crisped up in the oven again if needed.
FAQs
Can I make this soup vegan?
Yes, I simply use coconut milk or leave out the cream entirely, and it stays completely vegan.
Can I use frozen cauliflower instead of fresh?
I can use frozen florets, but I make sure to roast them a little longer so they get crisp.
Can I make this soup ahead of time?
Yes, I often prepare the soup in advance and just add the roasted cauliflower right before serving.
How can I make the soup thicker?
I reduce the broth slightly or add a splash of coconut cream before blending for a richer texture.
Can I use chicken broth instead of vegetable broth?
Yes, if I don’t need it to be vegetarian, chicken broth works just as well.
What can I serve with this soup?
I like pairing it with crusty bread, a side salad, or even a grilled cheese sandwich.
Can I make this in a slow cooker?
Yes, I cook everything in the slow cooker on low for about 6–7 hours, then blend before serving.
Do I have to peel the sweet potatoes?
I prefer peeling them for a smoother soup, but I can leave the skin on for extra fiber.
How do I keep the cauliflower crispy?
I roast it at high heat and serve it right away, or I reheat it in the oven to restore crunch.
Can I add other vegetables?
Yes, I sometimes add carrots, parsnips, or even a little butternut squash for extra depth.
Conclusion
This sweet potato soup with roasted cauliflower crumbles is one of my favorite ways to enjoy a nourishing, comforting meal. I love how the velvety smooth soup contrasts with the crispy cauliflower topping, making each spoonful satisfying. Whether I’m cooking for myself or serving guests, this dish always feels cozy, flavorful, and wholesome.
A creamy and comforting sweet potato soup topped with crispy roasted cauliflower crumbles. The smoky spices pair perfectly with the natural sweetness of the potatoes, while the crunchy cauliflower adds contrast in texture. A wholesome vegetarian dish ideal for cozy evenings.
Ingredients
2 large sweet potatoes, peeled and diced
1 small head cauliflower, cut into small florets
2 tbsp olive oil, divided
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 tsp ground cumin
1/2 tsp smoked paprika
Salt and pepper to taste
Optional: fresh parsley or cilantro for garnish
Instructions
Preheat oven to 425°F (220°C). Toss cauliflower florets with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until golden and crispy.
Meanwhile, heat remaining olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until translucent.
Stir in garlic, cumin, and smoked paprika, cooking for 1 minute until fragrant.
Add diced sweet potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
Using an immersion blender (or a regular blender in batches), puree the soup until smooth and creamy.
Season with salt and pepper to taste.
Ladle soup into bowls, top with roasted cauliflower crumbles, and garnish with fresh herbs if desired.
Notes
Add coconut milk for extra creaminess and sweetness.
For spice, sprinkle in cayenne pepper or red pepper flakes.
Swap cumin for curry powder for a different flavor profile.
Add cooked lentils before blending for protein.
Store leftovers in the fridge for up to 4 days or freeze up to 3 months.
Reheat gently with a splash of broth or water if thickened.
Roast cauliflower fresh before serving for best crispiness.
