Creamy Cauliflower & Sweet Potato Chowder
A warm, velvety soup featuring roasted cauliflower, sweet potatoes, aromatic herbs, and a hint of garlic. Lightly creamy, satisfying, and perfect for cozy lunches or dinners.
⏱ Time
Prep: 15 minutes
Cook: 25–30 minutes
Total: 40–45 minutes
🛒 Ingredients
1 small cauliflower, cut into florets (~3 cups)
1 medium sweet potato, peeled and cubed (~1 cup)
1 small onion, diced
2 garlic cloves, minced
1 tbsp olive oil
3 cups vegetable broth (or chicken broth)
½ cup unsweetened almond milk or light cream
½ tsp smoked paprika (optional, mild)
½ tsp dried thyme or oregano
Salt & black pepper to taste
Fresh parsley or chives for garnish
Optional toppings: roasted pumpkin seeds, croutons, or a drizzle of olive oil
🍽 Instructions
1. Roast the Vegetables
1. Preheat oven to 200°C (400°F).
2. Toss cauliflower florets and sweet potato cubes with 1 tsp olive oil, salt, pepper, and smoked paprika.
3. Roast for 20–25 minutes until tender and lightly golden.
2. Sauté Aromatics
1. In a large pot, heat 1 tbsp olive oil over medium heat.
2. Add onion and cook 3–4 minutes until soft.
3. Add garlic and cook 30 seconds until fragrant.
3. Make the Chowder
1. Add roasted cauliflower and sweet potato to the pot.
2. Pour in vegetable broth and thyme/oregano. Bring to a simmer for 5–7 minutes.
3. Use an immersion blender (or regular blender in batches) to blend until smooth.
4. Add Creaminess
Stir in almond milk or light cream and adjust seasoning with salt and pepper.
Heat gently, do not boil, to maintain creaminess.
5. Serve
Ladle into bowls and garnish with fresh parsley, chives, or optional toppings.
💡 Notes & Tips
For extra protein, add chickpeas or cooked shrimp.
You can roast vegetables in advance for a faster soup.
Use coconut milk for a slightly sweet, richer version.
Keep spices mild since you prefer non-spicy dishes.
🔢 Nutritional Estimate
Calories: ~210
Protein: 5g
Carbs: 35g
Fat: 7g
Fiber: 8g