Purple Sweet Potato Soup with Cauliflower

This dairy free purple sweet potato soup is rich in nutrition and flavor and ready in about 30 minutes. Seasoned with nutmeg, cloves and fresh thyme it makes a wonderful meal on its own or a great starter to a holiday feast.

I love using colors in my cooking, if you haven’t noticed! During my food journey, I soon realized that to eat healthy, we also had to eat the rainbow. So today when I develop recipes, I think of both flavors and colors.

And with the colorful produce nature provides, it is so easy to do.

Purple sweet potatoes, orange cauliflower, neon green fruit – it’s all there and it’s all natural. They are also super nutritious, rich in antioxidants, vitamin C and fiber.

Laura says :

Why this recipe works

• Easy peasy: This is a fairy simple soup to make and can be ready to eat in about 30 minutes.
• Flavorful: This soup is creamy and mildly sweet, balanced with the addition of the cauliflower and lemon juice. Seasoned with thyme, nutmeg and cloves, it’s a delicious soup to warm you on a chilly day.
• Dairy free: This creamy soup is vegan and dairy free, but doesn’t skimp on flavor or deliciousness.
• Nutritious: Sweet potatoes are naturally rich in vitamins and fiber. By using purple vegetables, you get also get an extra dose of antioxidants. 
• Kid friendly: This gorgeous and naturally purple is a great way to introduce a vegetable soup to children. The color intrigues them and the flavor keeps them eating!

Ingredients needed

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• Purple sweet potatoes: Because of the purple pigment anthocyanin, these babies are rich in antioxidants. You can use regular sweet potatoes, but it wouldn’t be purple soup!
• Purple florets cauliflower: To keep the purple strong, I used purple cauliflower. The cauliflower adds to the body of the soup without making it sweeter.
• Vegetable stock: You can use homemade or store bought vegetable broth.
• Lemon juice: This helps balance the sweetness of the soup. It also changes the shade of the purple soup. The more lemon juice you add, the more magenta the color will be.
• Extra virgin olive oil: I garnish the soup with a drizzle of extra virgin olive oil. This is optional, but it does add some peppery tones, depending on what kind of olive oil you use. You can also use infused olive oils it’s a fabulous way to add flavor to any meal. I did write olive oil cookbook so I’m a big fan of the stuff!
• Seasonings: Fresh thyme, ground nutmeg, ground cloves, salt and pepper.

Step by step directions

1. Prep the veggies. Peel and chop sweet potatoes then add them to a small pot with cauliflower, water, salt and pepper.
2. Cook the veggies. Bring vegetables to boil then cook over medium heat until vegetables are fork tender.
3. Blend the veggies. Use a hand blender to purée the vegetables until smooth.
4. Finish soup. Stir in vegetable stock, lemon juice, thyme, nutmeg and cloves. Simmer to meld the flavor together.
5. Serve. When ready to serve, garnish with fresh thyme and olive oil.

Expert tips and recipe FAQs

Purple produce is getting more popular and readily available, from purple sweet potatoes to purple brussels sprouts. For more purple deliciousness, try my purple sweet potato pudding, my very purple raw brussels sprouts salad, tequila lime purple artichokes, or start your day with a purple smoothie!

If you like this soup, you should also try my acorn squash soup.

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Purple Sweet Potato Soup with Cauliflower

Laura Bashar | Family Spice

This dairy free purple sweet potato soup is rich in nutrition and flavor and ready in about 30 minutes. Seasoned with nutmeg, cloves and fresh thyme it makes a wonderful meal on its own or a great starter to a holiday feast.

3.58 from 7 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Soups

Cuisine American

Servings 6

Calories 92 kcal

Ingredients

  

1x2x3x

• 1 lb purple sweet potatoes
• ½ lb purple florets cauliflower
• 2 cup water
• 2 tablespoon fresh thyme
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground black pepper
• ⅛ teaspoon ground cloves
• 1 cup vegetable stock
• ¼ cup lemon juice
• 3 teaspoon extra virgin olive oil

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Instructions

 

• Peel and chop sweet potatoes into 1-inch chunks.
• Place sweet potato chunks in a small pot with cauliflower, water, salt and pepper.
• Over high heat bring vegetables to boil. Reduce heat to medium and continue cooking until vegetables are fork tender.
• Using a hand blender or potato masher, mash vegetables until smooth. You can also bring the mixture to room temperature, blend in a blender and then return mixture to the pot.
• Over low heat stir in vegetable stock, lemon juice, thyme, nutmeg and cloves.
• Cook for 5 more minutes. If soup is still thick, add water as needed to desired consistency.
• When ready to serve, garnish with olive oil and extra fresh thyme.

Notes

Ingredient suggestions: Purple sweet potatoes are very high in antioxidants and has a low glycemic index. They tend to be a little drier than their orange sweet potato cousins. You can find purple sweet potatoes and purple cauliflower in the produce aisle.

TO STORE: Store any leftover soup in an airtight container and refrigerate for up to 4 days.

TO FREEZE: Because this soup is dairy free, you can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

Nutrition

Serving: 1cupCalories: 92kcalCarbohydrates: 16gProtein: 2gFat: 3gPolyunsaturated Fat: 2gSodium: 337mgFiber: 3gSugar: 6g

Keyword purple soup, purple sweet potato soup, sweet potato soup

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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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