This Cauliflower and Sweet Potato Soup is loaded with nutrient rich ingredients for a flavor packed soup. It is a silky smooth soup with a kick of spice and crunch from Andouille sausage. A soup that is even better the next day, making it great for leftovers and meal planning.
For specifics on the recipe use the table of contents to click on sections of the recipe.
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- Why you'll love this recipe
- Ingredients to Make Cauliflower Sweet Potato Soup
- Kitchen Tools to make Cauliflower Sweet Potato Soup
- How to make Cauliflower and Sweet Potato Soup
- How to Store Sweet Potato Cauliflower Soup
- Eileen's Tips for the Best Soup
- Change Ingredients for Dietary and Flavor
- Cauliflower and Sweet Potato Soup FAQs
- What to serve with Sweet Potato Cauliflower Soup
- More Healthy Soup Recipes
- 📖 Recipe
- 💬 Comments
Why you'll love this recipe
- Naturally Creamy: Our Cauliflower Sweet Potato Soup is pureed and give a natural creaminess without using heavy cream.
- Gluten-Free: This is a naturally gluten-free soup.
- Dairy-Free: Also naturally dairy-free. I like a sour cream topping but a dairy-free sour cream can be drizzled over the soup for added flavor.
- Easy Meal Prep Recipe: A great soup to prepare as a meal prep soup. The cauliflower soup freezes well as there is no heavy cream in the recipe.
When the weather turns chilly, there is nothing better than a warm bowl of healthy fall soup recipes like this Creamy Cauliflower Soup.
Our Butternut Squash and Sweet Potato Soup, Manhatten Clam Chowder, and Dairy-Free Corn Chowder are all perfect cozy winter soups too!
Ingredients to Make Cauliflower Sweet Potato Soup
- Sweet Potatoes
- Cauliflower Florets: fresh or frozen florets will work.
- Yellow Onion
- Andouille Sausage: Smoked kielbasa or chorizo sausage also work well in this soup recipe.
- Chicken Broth: Use homemade stock or a low-sodium, better-for-you version.
- Italian Seasoning, minced garlic salt, black pepper
- Olive Oil: Avocado oil will work. I try to avoid seed oils for health benefits.
- Optional Garnish: sour cream ( A dairy free sour cream can be used as a garnish) chopped fresh parsley - adds brightness to the soup.
Kitchen Tools to make Cauliflower Sweet Potato Soup
- Large soup pot
- Medium skillet
- Sharp knife and cutting board
- Measuring cups and spoons
- Immersion blender
How to make Cauliflower and Sweet Potato Soup
This is an overview of the recipe. The full instructions are below in the recipe card.
- Sauté Andouille sausage
- Sauté diced yellow onions. Then add in minced garlic.
- Add vegetables, chicken broth, salt, and black pepper to the pot. Bring to a boil.
- Then simmer until vegetables are tender, about 25 minutes. Blend the ingredients until smooth.
- Mix in the browned andouille sausage and Italian seasoning.
- Simmer another 10 minutes, taste for seasoning. If needed, reseason.
How to Store Sweet Potato Cauliflower Soup
Storage - Store the soup in airtight containers, in the refrigerator for up to 3-4 days.
Freezer Instructions: Let the soup cool completely before transferring to freezer-safe containers. This creamy cauliflower freezes for up to 3 months in freezer safe containers.
Thaw overnight in the fridge and reheat gently on the stove.
Eileen's Tips for the Best Soup
- Immersion Blender: If you don’t have an immersion blender, transfer the soup to a blender in batches. Leave the center cap off and cover with a towel to avoid steam pressure. (Very important because hot ingredients can lift the top of a blender)
- Vegetarian option: Leave out the sausage or use plant-based sausage and vegetable broth.
- Sweet Potatoes: Be sure you wash the sweet potatoes well before slicing.
Change Ingredients for Dietary and Flavor
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Creamy: Stir in a splash of heavy cream or coconut milk at the end for extra richness
- Spice: If you want to add some heat to the soup, add a pinch of cayenne pepper or redpepper flakes with the Italian seasoning.
- Vegetarian: Skip the sausage and use vegetable stock for a vegetarian soup.
- Dairy Free: The soup is naturally dairy-free.
- Garnishes: I like sour cream as a drizzle on the soup for added flavor. A dairy-free sour cream can be used for the garnish.
Cauliflower and Sweet Potato Soup FAQs
Let the soup cool completely before transferring to freezer-safe
containers. Thaw overnight in the fridge and reheat gently on the stove.
Yes, frozen cauliflower will work well. No need to defrost the cauliflower before adding to the soup.
Peeling the sweet potatoes gives the soup a smoother texture. If you like a rustic soup, you can leave the skins on.
The sweet potato and cauliflower blend create a naturally
thick base. If you like the soup to be thicker, after blending, let it simmer longer.
What to serve with Sweet Potato Cauliflower Soup
- French bread, Italian Bread, or Garlic bread
- Simple Arugula Salad
- A homemade Grilled Cheese Sandwich
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Eileen xo
If you click on the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.
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Cauliflower and Sweet Potato Soup
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Equipment Needed:
- Medium skillet
- Immersion blender (or regular blender)
Ingredients
- 2 tablespoons olive oil (divided)
- 13.5 ounces Andouille sausage (cut into 1-inch slices)
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 2 ½ pounds sweet potatoes (peeled and sliced) 3 large sweet potatoes
- 1 large head of cauliflower (chopped into florets)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 cups low-sodium chicken broth Note 1
- 1 tablespoon Italian seasoning
- sour cream optional garnish
- chopped fresh parsley optional garnish
Instructions
- Heat 1 tablespoon of olive oil in a soup pot or Dutch Oven. Add 13.5 ounces Andouille sausage (cut into 1-inch slices) sautè until browned, about 5-6. Remove the sausage and set aside.
- Add the remaining 1 tablespoon of olive oil to the soup pot over medium heat. Add 1 medium yellow onion (diced), and sautè until softened, about 5 minutes. Stir in 3 cloves garlic (minced) and sautè for 30 more seconds to bloom the garlic.
- To the soup pot, add 2 ½ pounds sweet potatoes (peeled and sliced), 1 large head of cauliflower (chopped into florets), 6 cups low-sodium chicken broth1 teaspoon salt, and ½ teaspoon black pepper. Bring to a boil, then reduce the heat to low. Cover and simmer until vegetables are tender, 20-25 minutes.
- Remove soup from the heat. Using an immersion blender or blender, puree the soup until smooth. (Note 2)
- Return soup to low heat. Stir in 1 tablespoon Italian seasoning and browned sausage. Taste the soup, if needed, adjust seasonings.
- Simmer for about 10 more minutes, stirring occasionally.
- Serve hot with sour cream and chopped fresh parsleyas an optional garnish.
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