Roasted Sweet Potato and Cauliflower Soup with Honey Whipped Burrata

  • Yield: 4 1x


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 1/24 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. 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. 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. 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. 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!