Name: Vegan Sweet Potato-Cauliflower Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Carrots, peeled and halved - 3; Sweet potato, chopped into large pieces - 1 large; Cauliflower, cut into large chunks - 1 large head; Celery, halved, or more to taste - 1 stalk; Garlic - 6 cloves; Ground turmeric - 1 tablespoon; Olive oil - 1 teaspoon; Yellow onion, chopped - 1; Salt and ground black pepper to taste - 1; Unsweetened coconut cream - 1 tablespoon; Finely chopped fresh dill - 1 tablespoon; Lemon, juiced, or more to taste - ½

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Sweet Potato-Cauliflower Soup

1. Carrots, peeled and halved - 3

2. Sweet potato, chopped into large pieces - 1 large

3. Cauliflower, cut into large chunks - 1 large head

4. Celery, halved, or more to taste - 1 stalk

5. Garlic - 6 cloves

6. Ground turmeric - 1 tablespoon

7. Olive oil - 1 teaspoon

8. Yellow onion, chopped - 1

9. Salt and ground black pepper to taste - 1

10. Unsweetened coconut cream - 1 tablespoon

11. Finely chopped fresh dill - 1 tablespoon

12. Lemon, juiced, or more to taste - ½

How to cook deliciously - Vegan Sweet Potato-Cauliflower Soup

1. Stage

Bring a large pot of water to a boil and add carrots and sweet potato. Reduce heat to low and let simmer until semi-tender, about 5 minutes. Add cauliflower, celery, garlic, and turmeric; stir well. Simmer, stirring every few minutes, until cauliflower is fork-tender but not mushy, about 15 minutes.

2. Stage

Meanwhile, heat olive oil in a frying pan over medium heat. Add onion, season with salt, and stir until golden, 5 to 7 minutes.

3. Stage

Stir sauteed onion, coconut cream, and dill into the soup. Season with salt and pepper. Remove from heat and pour mixture into a large bowl. Let cool slightly, 5 to 10 minutes. Stir in lemon juice. Taste and adjust lemon juice, salt, and pepper to taste.

4. Stage

Use an immersion blender to blend until smooth. Enjoy hot or refrigerate and serve cool.