Vegan Sweet Potato-Cauliflower Soup

Vegan Sweet Potato-Cauliflower Soup

Vegan, gluten-free, and packed with delicious flavor, this easy sweet potato-cauliflower soup is great served hot or cold.

Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
224 Calories

Recipe Instructions

Step 1
Bring a large pot of water to a boil and add carrots and sweet potato. Reduce heat to low and let simmer until semi-tender, about 5 minutes. Add cauliflower, celery, garlic, and turmeric; stir well. Simmer, stirring every few minutes, until cauliflower is fork-tender but not mushy, about 15 minutes.
Step 2
Meanwhile, heat olive oil in a frying pan over medium heat. Add onion, season with salt, and stir until golden, 5 to 7 minutes.
Step 3
Stir sauteed onion, coconut cream, and dill into the soup. Season with salt and pepper. Remove from heat and pour mixture into a large bowl. Let cool slightly, 5 to 10 minutes. Stir in lemon juice. Taste and adjust lemon juice, salt, and pepper to taste.
Step 4
Use an immersion blender to blend until smooth. Enjoy hot or refrigerate and serve cool.

Ingredients

  • salt and ground black pepper to taste
  • 1 yellow onion, chopped
  • 1 teaspoon olive oil
  • 6 cloves garlic
  • 1 tablespoon ground turmeric
  • 1 tablespoon unsweetened coconut cream
  • 1 large head cauliflower, cut into large chunks
  • 1 tablespoon finely chopped fresh dill
  • 3 carrots, peeled and halved
  • 1 large sweet potato, chopped into large pieces
  • 1 stalk celery, halved, or more to taste
  • 0.5 lemon, juiced, or more to taste

Categories

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