Creamy cauliflower and sweet potato soup

Creamy cauliflower and sweet potato soup


Photo cred: Christine Song

Cooking Time: 30 minutes

Servings: 12



2 tsp extra virgin olive oil

2 each onion, diced

1/2 large head garlic, minced

2 medium sweet potatoes, diced

2 medium white potatoes, diced

1 L low sodium vegetable broth

2 tbsp dried thyme

2 tsp ground rosemary

2 cups  nutritional yeast

2  heads cauliflower, chopped into small florets

7 cups (160g) baby spinach, tightly packed

3 cups coconut milk

1/4  cup apple cider vinegar

1 tbsp (8g) salt

1/2 tsp white pepper



2 sprigs green onions, thinly sliced



  1. In a large stock pot over medium-high heat, add extra virgin olive oil. Add onions and sauté until translucent, about 5 minutes.
  2. Add garlic and potatoes and sauté until garlic is fragrant, about 3 minutes.
  3. Add vegetable broth, thyme and rosemary and bring to a simmer. Allow to simmer for 10 minutes.
  4. Add yeast and cauliflower and simmer for 8-10 minutes or until cauliflower is fork tender.
  5. Add coconut milk, salt, pepper. Remove half of the soup and puree until smooth with a hand immersion blender. Add it back to soup.
  6. Next, stir in spinach and allow to wilt, about 4 minutes. Stir in apple cider vinegar and then remove from heat. Top with green onions.


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