Roasted cauliflower & white sweet potato soup

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Smooth and creamy, packed with starchy potatoes and cheese is probably the ideal idea of the cauliflower soup we all love. This recipe switches it all up into an easier, healthier version with superfoods and a hint of spice that still makes a smooth and creamy comfort bowl of soup. Roasted cauliflower and white sweet potato soup topped with spicy kale crisps and garlic crumbs, an ideal winter soup perfect for a lazy weekend!


INGREDIENTS (serves 2)

For the soup:

  • 1 large white cauliflower, cut into florets
  • 2 large white sweet potatoes
  • 2 red onions, cut into quarters
  • 4 cloves of garlic, peeled and bruised
  • 4-5 cups of vegetable stock
  • 1/2 teaspoon dried chilli flakes
  • Olive oil (garlic-rosemary infused)
  • Sea salt & pepper, to taste

For the toppings:

  • 2 large curly kale leaves
  • 1/4 teaspoon cayenne pepper powder
  • Sea salt
  • 2 cloves of garlic, peeled and finely diced


Preheat the oven to 230°C.

Toss the cauliflower florets, red onions and garlic into a baking tray, drizzle with oil and dried chilli flakes and season with sea salt and pepper. Place the tray in the oven for 40 minutes checking at a 20 minute interval.

Chop the sweet potato into wedges. On a separate baking tray, line the tray with some parchment paper and place the wedges spaced out evenly. Drizzle with garlic-rosemary infused oil and sprinkle with sea salt.

Note: You can use sweet potatoes with bright orange/yellow flesh as well, they’re simply a tad sweeter, less starchy compared to white sweet potatoes.

At the 20 minute interval, toss the cauliflower florets around and return the tray into the oven. Place the second tray with the sweet potatoes in the oven for about 20 minutes.

Once out the oven, place all the ingredients into a pot and blend using a stick blender while adding the vegetable stock a little at a time until you achieve the required consistency. Adjust the seasoning if required.

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For the spicy kale crisps: Superfood snack bowls: Kale chips

For the garlic crumbs: Fry the finely diced garlic in hot oil for a few minutes until golden brown. Using a slotted spoon, place the crumbs onto kitchen paper to drain out the excess oil.

Transfer the soup into bowls, top with the kale crisps, sprinkle over the garlic crumbs and serve! You could additionally drizzle over some of the garlic-rosemary infused oil to add more flavour!

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Make sure to let the tray cool for a while once out the oven before adding it to the pot or alternatively transfer it into a blender and blitz in batches.

When adding the stock or water, make sure not to reduce the consistency too much. Maintaining the creamy texture of the soup also helps add as many toppings as you wish before they start turning soggy.

If you give this recipe a go, I’d love to see how it turned out. Leave a comment below and share your pictures on Instagram using the tag #thecookbooklife!

Stay healthy! Have a lovely weekend!

Nikita xx


2 Comments Add yours

  1. This the best food blog I have ever seen. I love soups so it is awesome to find so many recipes here. I l love your pictures.

    I am in search for the ideal hummus recipe any recommendations?

    Liked by 1 person

    1. Aww gosh, that’s so sweet of you! Thank you so much. So glad to find another soup lover out there 😀 Ideal hummus? Hmm, guess I just stick to a traditional hummus recipe most days and switch it up with other veggies at times! 😛

      Liked by 1 person

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