This Roasted Cauliflower & Sweet Potato Soup screams Fall! This is a great side dish to enjoy during those cold months! You can customize the seasonings to your liking. This soup is very low in calories (only 130 calories a serving) and full of clean, healthy ingredients. It is a great way to get those veggies into your diet! This soup is also gluten free and dairy free.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
If you like this soup, check out my Fall Minestrone or my Instant Pot Corn Chowder!
Ingredients
- Cauliflower – 1 medium head of cauliflower.
- Cumin – 1 teaspoon of ground cumin.
- Coriander – 1 teaspoon of ground coriander. This is a strong spice found in a lot of Arab style foods. If you do not like this flavor then you can omit!
- Cinnamon – 1/2 teaspoon cinnamon.
- Turmeric – 1/2 teaspoon of ground turmeric.
- Salt – 1/2 teaspoon.
- Pepper – 1/2 teaspoon.
- Olive Oil – 2 tablespoons of extra virgin olive oil.
- Chicken Broth – 4 cups of low sodium chicken broth.
- Yellow Onion – 1 small yellow onion, diced.
- Carrot – 1 cup of diced carrots (about 2 carrots).
- Garlic – 3 teaspoons of minced garlic.
- Ginger – 2 teaspoons of minced ginger.
- Diced Tomatoes – 1 15 ounce can of diced tomatoes.
- Sweet Potatoes – 3 cups of diced & peeled sweet potatoes.
- Almond Milk – 15 ounces of unsweetened plain almond milk.
How To Make It
- Preheat oven to 450°F. Line a large baking sheet with foil or parchment paper.
- Combine the coriander, cumin, cinnamon, turmeric, salt and pepper in a large bowl. Add the cauliflower to the spices along with 1 tablespoon oil and toss to combine. Transfer the cauliflower to the prepared baking sheet and roast for 15 to 20 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onions and carrots and cook until the onions soften, about 3 to 4 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute.
- Stir in the diced tomatoes, broth, and sweet potatoes. Cover, and bring to a boil over high heat. Reduce heat to a gentle simmer and cook (partially covered) until the vegetables are tender, about 35 to 40 minutes.
- Stir in the almond milk & roasted cauliflower. Blend with a large food processor or blender until smooth.
- Serve warm with roasted chickpeas, cilantro, etc. and enjoy!
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Optional Toppings
- Cilantro
- Chickpeas
- Bacon bits
- Additional cinnamon
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 4 days. When you are ready to enjoy them again, just pop them in the microwave for a minute and a half or so! You can also freeze this soup for up to 3 months. Thaw it in the microwave a day or two before you plan on enjoying it again.
My favorite storage containers are by the brand Razab. I have done some fun giveaways with them in the past and truly love their dishes so much. All of their containers are BPA free, oven safe, freezer safe, dishwasher save, and have steam release valves! You can find them on Amazon here if you want to check them out.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Roasted Cauliflower & Sweet Potato Soup
This Roasted Cauliflower & Sweet Potato Soup screams Fall! This is a great side dish to enjoy during those cold months! You can customize the seasonings to your liking. This soup is very low in calories and full of healthy ingredients. It is a great way to get those veggies into your diet! This soup is also gluten free and dairy free.
Ingredients
Instructions
-
Preheat oven to 450°F. Line a large baking sheet with foil or parchment paper.
-
Combine the coriander, cumin, cinnamon, turmeric, salt and pepper in a large bowl. Add the cauliflower to the spices along with 1 tablespoon oil and toss to combine. Transfer the cauliflower to the prepared baking sheet and roast for 15 to 20 minutes.
-
Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onions and carrots and cook until the onions soften, about 3 to 4 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute.
-
Stir in the diced tomatoes, broth, and sweet potatoes. Cover, and bring to a boil over high heat. Reduce heat to a gentle simmer and cook (partially covered) until the vegetables are tender, about 35 to 40 minutes.
-
Stir in the almond milk & roasted cauliflower. Blend with a large food processor or blender until smooth.
-
Serve warm with roasted chickpeas, cilantro, etc. and enjoy!
Servings 8
- Amount Per Serving
- Calories 131kcal
- % Daily Value *
- Total Fat 4.2g7%
- Saturated Fat 0.6g3%
- Sodium 633mg27%
- Total Carbohydrate 19.1g7%
- Dietary Fiber 2.9g12%
- Sugars 3.9g
- Protein 2.7g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
