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Roasted Cauliflower And Sweet Potato Soup Recipe
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5 from 1 vote

Roasted Cauliflower And Sweet Potato Soup Recipe

A perfect balance of sweet and savory vegetables in one creamy (but dairy-free!) soup.
Course Jam
Cuisine American
Keyword cauliflower, roasted, soup, sweet potato
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 people
Calories 224kcal
Cost 8

Ingredients

Instructions

  • Preheat your oven to 400 F.
  • Place the cauliflower florets, cubed potatoes, and garlic on a baking sheet.
    1 head of cauliflower, 2 medium-sized sweet potatoes, 5 garlic cloves
  • Drizzle with olive oil, and season to taste with salt and pepper.
    2 tbsp. olive oil, Sea salt and freshly ground black pepper
  • Roast in the oven for 35 to 40 minutes or until the vegetables are soft.
  • Transfer the vegetables from the baking sheet to a saucepan.
  • Pour the vegetable stock into the saucepan, and add the paprika.
    1 tsp. paprika, 4 cups vegetable or chicken stock
  • Bring to a simmer and purée the soup using an immersion blender.
  • Pour in the coconut or almond milk, and give everything a good stir.
    ½ cup coconut or almond milk
  • Continue simmering until warm, and season to taste before serving.

Nutrition

Calories: 224kcal | Carbohydrates: 35g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1088mg | Potassium: 854mg | Fiber: 7g | Sugar: 10g | Vitamin A: 17139IU | Vitamin C: 73mg | Calcium: 113mg | Iron: 2mg