Cauliflower Sweet Potato Soup

By Aysha Daniels

I used to love making and eating soups, especially in the winter time. With the switch to eating paleo, I stopped making soups because I realized the majority of the soups I made were around legumes: different chilis, split pea, lentils, black beans, etc.

I’m trying to experiment more with vegetable soups. I made a great zucchini soup last week (which I forgot to take a picture of) and tried this cauliflower sweet potato soup last night. It doesn’t quite make a whole meal since it doesn’t have enough protein, but its a great compliment to a main course or a soup/salad combination for lunch. Let me know what you think!

  • 1 large head cauliflower
  • 3 medium sweet potatoes, cut into 1” pieces
  • 1 sweet onion, diced
  • 2 cloves garlic, chopped
  • 7 cups water
  • garam masala
  • scallions, sliced (optional)

Preheat oven to 400 F. Cut up cauliflower into bite sized pieces. Place cauliflower onto ungreased cookie sheet and lightly drizzle with olive oil. Place in oven and let roast until golden brown, about 20-30 minutes.

In a large stockpot, bring sweet potato, onion, garlic, and water to a boil. Reduce heat and simmer until potatoes are tender. Add in cooked cauliflower and divide soup into two parts.

Blend one part of soup in a blender until very smooth. Combine with second part soup and stir. Salt to taste and gently reheat. Garnish with scallions if desired.


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