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Purple Sweet Potato and Cauliflower Soup

Purple Sweet Potato and Cauliflower Soup

The sweetness of the potato are balanced with the neutral flavor of the purple cauliflower, giving you a creamy, dairy free sweet potato soup. Recipe by Laura Bashar of Family Spice



  1. Peel and chop into 1-inch chunks:
    • 1 lb purple sweet potatoes
  2. Place sweet potato chunks in a small pot with:
    • 1/2 lb purple cauliflower , florets
    • 2 cup water
    • 1/2 tsp salt
  3. Over high heat bring vegetables to boil. Reduce heat to medium and continue cooking until vegetables are fork tender.
    • 1/8 tsp black pepper, ground
  4. 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.
  5. Season with:
    • 1/4 tsp nutmeg, ground
    • 1/4 tsp cloves, ground
  6. Over low heat stir in:
    • 1 cup vegetable stock
    • 1/4 cup lemon juice
  7. Cook for 5 more minutes. If soup is still thick, add water as needed to desired consistency.
  8. When ready to serve, garnish with:
    • 2 TBS thyme, fresh , leaves and blossoms (1 tsp for each cup of soup)
    • 3 tsp extra virgin olive oil , (½ tsp for each cup of soup)

Prep Time: 10 mins
Cook Time: 20 min

Difficulty: Easy
Servings: 6
Serving Size: 1 cup

Serving 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.

Cooking Tips: You can find purple sweet potatoes and purple cauliflower in the produce aisle. Check Frieda's Produce for more information.