This Sweet Potato and Cauliflower Soup will warm you right up on a cold day! It’s loaded with veggies and has great texture.
Baby, it’s cold outside! Well, not really for us over here in LA. But for so many of you across the country who are dealing with temperatures in the zeros, this Sweet Potato and Cauliflower Soup will warm you right up. Plus it’s delicious. AND it’s comforting. THEN, it’s good for you!!
Nothin’ but some veggies roasted and blended with some stock to create the silkiest, smoothest, creamiest without the cream Sweet Potato and Cauliflower Soup you’ve ever had.
You can of course, leave it at that OOOOOOOOOOOOOOOR go crazy and top it off with a dollop of my honey whipped burrata and a sprinkle of sunflower seeds. I’m all about the burrata. And swirled into a bowl of this Sweet Potato and Cauliflower Soup takes it to a whole new level of awesomeness.
Last week I asked you guys for recipe requests and I got an overwhelming request for soups. Ask and you shall receive!
If you’re in the mood for soup, I’ve got you covered! Try one of these delicious soup recipes…
- Zucchini Avocado Soup
- Lasagna Soup
- Golden Cauliflower Leek Soup
- Southwest Chicken Soup
- Healing Turmeric & Lentil Soup
This Sweet Potato and Cauliflower Soup will warm you right up on a cold day! It's loaded with veggies and has great texture.
- 1 1/2 pounds sweet potato (peeled and cubed)
- 1 pound cauliflower florets
- 1/2 cup shallots (sliced)
- 2 cloves garlic (peeled and smashed)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 1/2 – 4 cups chicken stock (or vegetable stock)
- Salt and pepper to taste
- Roasted sunflower seeds for garnish
For the honey whipped burrata
- 8 ounces burrata
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1) Preheat oven to 400 degrees. Place the sweet potato, cauliflower, shallots, and garlic on a sheet pan. Toss with the olive oil, salt, and pepper until well coated. Roast in the oven for 30-35 minutes until veggies are soft and begin to caramelize. Remove from oven and set aside.
- 2) In batches, pour the veggie mixture and stock in a blender and blend until smooth and creamy, or to your desired texture (about 1 minute). I add about 1-2 cups of veggies with 1 cup of stock to start, and adjust accordingly. I like this soup slightly thick. For a thinner soup add more stock. Pour puree into a medium stock pot and repeat steps until all the veggies have been blended. Once the entire soup is pureed, add salt and pepper to taste. I added about another 1 1/2 teaspoons salt.
- 3) Heat through over medium/low heat until hot, and serve immediately with a dollop of whipped burrata and a sprinkle of roasted sunflower seeds.
For the honey whipped burrata
- 1) Blend the burrata, honey, and salt until light and fluffy.
* When using a blender with hot liquid, do not fill all the way. Place the top of the blender on, vent the lid, and cover with a kitchen towel to allow steam to escape.
* This soup freezes great!
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