Vegan Sweet Potato-Cauliflower Soup

Completely delicious pureed sweet potato-cauliflower soup, perfect served hot or cold. Vegan and gluten free. Will win over even a cauliflower hater with its delicate cauliflower-free aroma. Vegetable-based only, but a hearty recipe. Garnish with avocado and fresh mint leaves.

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

Ingredients

• salt and ground black pepper to taste
• 1 yellow onion, chopped
• 1 teaspoon olive oil
• 6 cloves garlic
• 1 tablespoon ground turmeric
• ½ lemon, juiced, or more to taste
• 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

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.