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4 from 12 votes
Nutrition Facts
Roasted Cauliflower Sweet Potato Soup
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
Servings:6 cups
Roasted Cauliflower Sweet Potato Soup
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Creamy, dreamy, comforting soup full of nutrition and flavor!
  • 1 head of cauliflower chopped into florets
  • 1 15 oz. can chickpeas (also known as garbanzo beans)
  • 5 garlic cloves peeled and left whole
  • 4 tablespoons extra virgin olive oil divided
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 2 medium sweet potatoes peeled and cubed (a carrot peeler works great for peeling)
  • 1 32 oz. carton vegetable broth
  • 1/2 cup Almond Breeze unsweetened vanilla almond milk
  • optional garnish: additional salt and pepper reserved roasted cauliflower/chickpea mix, red pepper flakes, cooked diced bacon, minced chives
  1. Heat oven to 400 degrees F. and prepare a large baking sheet with a Silpat mat, foil or cooking spray.
  2. Toss cauliflower florets, chickpeas and garlic in a large bowl with 3 tablespoons olive oil, salt and paprika. Transfer mixture to a baking sheet and roast at 400 degrees F. for about 30 minutes, stirring halfway through cooking. Reserve 1/2-3/4 cup cauliflower/chickpea mixture for garnish (more chickpeas than cauliflower).
  3. Meanwhile, heat remaining 1 tablespoon olive oil in large pot over medium heat. Add cubed potato and cook for about 2 minutes, stirring occasionally. Add vegetable broth and increase heat to boil. Reduce heat to simmer and simmer uncovered until potatoes are soft, about 20 minutes.
  4. Remove pot from heat and add roasted cauliflower, chickpeas and almond milk; stir to combine.
  5. Puree the soup until smooth using an immersion blender or transfer soup to food processor or blender (working in batches, as needed). All of this recipe fit in my Vitamix.
  6. Return soup to pot and gently rewarm. Season to taste with salt and pepper. I used about 1 teaspoon more of salt, 1/4 teaspoon pepper and 1/4 teaspoon crushed red pepper flakes. Serve with desired garnish and enjoy.
Author: Kim

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