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Vegan Sweet Potato-Cauliflower Soup
Vegan Sweet Potato-Cauliflower Soup
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Vegan, gluten-free sweet potato-cauliflower soup bursting with flavor, perfect hot or cold.
Ingredients:
  • 3 carrots, peeled and halved
  • 1 large sweet potato, chopped into large pieces
  • 1 large head cauliflower, cut into large chunks
  • 1 stalk celery, halved, or more to taste
  • 6 cloves garlic
  • 1 tablespoon ground turmeric
  • 1 teaspoon olive oil
  • 1 yellow onion, chopped
  • 1 tablespoon unsweetened coconut cream
  • 1 tablespoon finely chopped fresh dill
  • 0.5 lemon, juiced, or more to taste
Instructions:
  • Bring a large pot of boiling water to life with vibrant flavors by adding carrots and sweet potatoes. Simmer gently until semi-tender for about 5 minutes. Introduce cauliflower, celery, garlic, and turmeric into the mix, and let the magic happen. Keep stirring occasionally until the cauliflower reaches perfect fork-tenderness without turning mushy, around 15 minutes.
  • Heat olive oil in a frying pan over medium heat. Cook onions with salt until golden, about 5 to 7 minutes.
  • Combine the sauteed onion, coconut cream, and dill in the soup. Season with salt and pepper, then transfer the mixture to a large bowl. Allow it to cool for 5 to 10 minutes. Stir in the lemon juice, taste, and adjust salt, pepper, and lemon juice as needed.
  • Blend the mixture using an immersion blender until it is smooth. Enjoy it hot or refrigerate and serve it cold.

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