Cauliflower Soup W Zucchini Sweet Potato
Indulge in the comforting warmth of this creamy cauliflower soup, elevated with tender zucchini and naturally sweet notes of sweet potato. This nutrient-packed recipe combines wholesome vegetables, aromatic spices like cumin and paprika, and the velvety richness of coconut milk for a perfectly balanced flavor. Ready in just 45 minutes, this easy-to-make soup is not only vegan and gluten-free but also a satisfying meal for any season. Featuring a smooth, luxurious texture and a touch of freshness from parsley garnish, it’s ideal paired with crusty bread or a crisp side salad. Whether you're craving a healthy lunch or a cozy dinner, this cauliflower soup with zucchini and sweet potato is a flavorful choice guaranteed to please. Perfect for meal prepping or feeding a crowd, it’s a delicious way to celebrate vibrant, seasonal ingredients!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 medium Zucchini
- 1 large Sweet potato
- 1 medium Yellow onion
- 3 large Garlic cloves
- 2 tablespoons Olive oil
- 4 cups Vegetable broth
- 1 cup Coconut milk
- 1 teaspoon Fresh thyme
- 1 teaspoon Ground cumin
- 0.5 teaspoons Ground paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Start by preparing the vegetables. Chop the cauliflower into small florets, dice the zucchini into small chunks, peel and dice the sweet potato, and finely chop the onion and garlic.
In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion and garlic. Sauté for 3-4 minutes, stirring frequently, until the onion becomes soft and translucent.
Add the sweet potato and cauliflower florets to the pot. Stir well to combine and cook for another 4-5 minutes.
Pour in the vegetable broth, ensuring it covers the vegetables. Add the ground cumin, paprika, thyme, salt, and black pepper. Stir to mix the spices.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 15-20 minutes, or until the sweet potato and cauliflower are fork-tender.
Add the diced zucchini to the pot during the last 5 minutes of cooking to keep it slightly firm yet tender.
Once the vegetables are cooked, remove the pot from heat. Using an immersion blender, blend the soup until it is creamy and smooth. Alternatively, carefully transfer the soup to a blender in batches to blend.
Return the pot to low heat and stir in the coconut milk for a rich, creamy texture. Taste the soup and adjust seasonings if needed.
Serve the soup hot, garnished with freshly chopped parsley if desired. Pair with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 9397 mg | 409% | |
| Total Carbohydrate | 180.5 g | 66% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 81.6 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 441 mg | 34% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 4867 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
