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Creamy Sweet Potato & Cauliflower Soup - Dietetic Directions - Dietitian and Nutritionist in Kitchener/Waterloo
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Creamy Sweet Potato & Cauliflower Soup

Creamy Sweet Potato & Cauliflower Soup

During the cold and flu season, I believe that there is nothing better than indulging in a hearty homemade soup!  Especially when that soup is prepared by a loved one or frozen so that it is speedy to just heat up!  This creamy sweet potato cauliflower soup is easy to make and filled with warm fall flavours.  I chose to grate the sweet potato to give it a boost of beta carotene during the cold season and make the soup extra filling.

For other tips to keep well this season, check out five scientifically proven ways to boost immunity!

 

Serves: 6

Prep time: 20 minutes

Cook time: 20 minutes

 

Ingredients:

3 cups of cauliflower, chopped into small pieces

1 medium sweet potato, grated

2 stocks celery, diced

1 small onion, diced

1 cup cherry tomatoes, sliced

2 cloves garlic, minced

3 Tbsp oil or butter

750ml low sodium chicken or vegetable broth

¾ cup half-and-half cream

1 tsp thyme

½ tsp paprika

salt and pepper to taste

Garnish: Fresh parsley

Instructions:

  1. In a large pot over medium heat, sweat onion and garlic in olive oil until transparent. I add a pinch of salt when cooking onions.
  2. Add celery, cauliflower, sweet potatoes and cook for a couple minutes until softened.  Add tomatoes and heat for about 2 minutes until softened.
  3. Add thyme and paprika to vegetables.
  4. Add chicken or vegetable stock and bring contents to a boil.
  5. When soup is boiling, reduce temperature and allow soup to simmer until for about 15-30 minutes.
  6. Add cream and continue to heat until warmed. Taste for desired spices and blends.

  • Cathie

    I tried your soup and it was very flavourful and satisfying. I cut the cauliflower in small pieces and cubed the sweet potato. I used chopped, peeled frozen tomatoes and cooked them with the other veggies in the broth. After they were cooked, I pureed them in the blender and then added the cream to heat through. Garnish with parsley and it was a hit!

    • Andrea D’Ambrosio, RD

      Thanks for sharing Cathie! Sounds delicious and glad it was a hit!

  • shannon

    I am DEFINITELY going to make this!! I was thinking of also using a food processor to blend everything together. Could I use goat’s milk or coconut milk to replace the cream?

  • Andrea D’Ambrosio, RD

    Hi Shannon, you can definitely do a substitute for cream. A little coconut milk would work, I am thinking goat’s milk might have a stronger flavour and not go as well. Let us know how you modify and enjoy the cauliflower soup!