Sweet Potato Cauliflower Soup

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In the mood for a fall-inspired soup? With spices that'll wake up your palate and colors and textures that feel very autumn-like to us, what's not to love about this bowl? 


  • 1 medium sweet potato, peeled and chopped
  • 4 cups cauliflower, roughly chopped
  • 1-2 cups water
  • 2-4 Tbsp maple syrup
  • 1/4+ tsp salt, to taste
  • 2 cloves garlic, peeled

Spices to taste:

  • turmeric
  • smoky paprika
  • cinnamon
  • garlic powder


  • 3 Tbsp fresh orange or mandarin juice, lime works too
  • 1/3 cup crushed Beanfield's Nacho-flavored chips, or another brand
  • a few sprinkles smoky paprika
  • 1/4 avocado, diced
  • 1/4 cup cilantro, finely chopped


  • Boil the sweet potato until tender. About halfway through boiling, add in the cauliflower. When both the sweet potato and cauliflower are tender, transfer to your blender.
  • Add in the water, maple, garlic, salt and start with one cup water. Blend from low to high until smooth. Add in the spices to taste. After you make this soup a few times you will get a good feel for how much of each spice you like. I like very light cinnamon, heavier handed smoky paprika and a touch of turmeric and garlic powder. Blend again. Soup should be thick and creamy. If you need more water, for a thinner consistency, add it now.
  • Pour out all the water that was in you large soup pot for boiling. Transfer the soup back into your large pot and turn heat on medium. When soup starts to bubble, turn to low and simmer and stir for five to ten minutes. This helps to remove all the air pockets and bubbles that formed during the blending process.
  • Pour soup in serving bowl(s) and add the paprika, citrus juice, Beanfields bean chips, avocado and cilantro. Serve warm!



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