Creamy Sweet Potato and Cauliflower Soup

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1 teaspoon olive oil

1 medium yellow onion (diced)

1 garlic clove (crushed)

1 large sweet potato (peeled, diced)

½ head cauliflower (cut into florets, soaked in water)

5 cups low sodium vegetable broth

1-2 tablespoons apple cider vinegar


1. Heat olive oil in a medium sized stocpot. Saute onions until glossy. Add garlic and continue cooking, stirring often, until garlic becomes fragrant ( about 3 minutes).

2. Add sweet potato and cauliflower, cookfor 1 - 2 minutes, and then add broth. Cover stock pot. Reduce to low heat, uncover, and let simmer for 15 to 20 minutes until sweet potato can easily be pierced with a fork.

3. Puree with an immersion blender until smooth. Stir in 2 tablespoons of apple cider vinegar, bring to another quick boil, and again simmer for an additional 3 minutes.

4. Serve hot and garnish with favorite toppings such as pumpkin seeds, chives, pine nuts, parsley, croutons, vegan sour cream or yogurt.

Bon Appetit!

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