Cauliflower Sweet Potato Soup

Servings 8
Author 2teaspoons


  • 2 lbs cauliflower chopped
  • 2 lbs sweet potatoes pealed and cubed
  • 1 quart vegetable or chicken broth
  • 1 cup onion diced (about 1 large onion)
  • 3 cloves of garlic minced
  • 2 green onions chopped (optional)
  • 1 tablespoon dried thyme
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1/4-1/2 teaspoon cayenne pepper*
  • 1 teaspoon salt
  • 2 cups milk
  • 1/2 cup greek yogurt or 2 ounces cream cheese
  • salt and pepper to taste

Toppings (optional)

  • Chopped green onions
  • shredded cheese I've used cheddar, swiss, monterey jack, and gruyere
  • parsley chopped
  • crumbled bacon


  1. Place cauliflower, sweet potatoes, broth, onion, garlic, green onion, and spices in a 6 quart crockpot. Cover and cook on low for 7-8 hours or on high for 4-5 hours. Vegetables should be tender enough to break apart with a spoon or fork.**
  2. Add milk and yogurt/cream cheese and stir until combined.
  3. Puree soup with an emersion blender or in batches in a blender. If using a blender only fill blender less than half way and remove the center hole in the cover. This will release steam and ensure your blender lid doesn’t pop off.
  4. Salt and pepper to taste. Serve with optional toppings. Enjoy!

Recipe Notes

* I used a 1/2 teaspoon of cayenne pepper and it gave the whole batch of soup a spicy kick. If you don't like any spice consider reducing or omitting this ingredient. If you like your food spicy you can also experiment with adding more cayenne pepper (this can be done slowly after the soup is pureed).

**If you don't have a crockpot, or don't have all day, you can also cook this soup on the stove. Sauté the onions with a little oil until soft, add the rest of the ingredients except the milk and yogurt, then bring to a boil and simmer until everything is super tender. Jump back to the directions for adding in the milk and yogurt and pureeing until smooth and delicious. Easy as, well, soup!