A beautiful, colourful assortment of Perfect Plant-Based Brunch dishes like soup, a mini maple sourdough cake, vegan gravy, and yellow turmeric tofu served in a bowl brown rice and roasted veggies. Perfect for brunch. Free of all top allergens.

Cauliflower Sweet Potato Soup

  • Author: Chantal | Fresh is Real
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: Serves up to 6


Having simple, nutritious, quick to make recipes is essential when prepping food for special occasions. This soup is lovely on its own but is also great as a side to larger holiday meals.



1 tablespoon olive oil
1 small onion, chopped
1/4 teaspoon fresh ginger, finely grated (optional)
1/4 teaspoon fresh thyme
2 cups cauliflower florets
1 sweet potato (white flesh/purple skin), cut up into smaller pieces
4 cups vegetable broth (or chicken)
1/21 teaspoon sea salt
1/4 teaspoon garlic powder
1/81/4 teaspoon pepper

Chopped chives or cilantro for serving (optional)


  1. To a large soup pot, on medium heat, add olive oil, chopped onions, ginger, thyme and cook for about 5 minutes.
  2. Add cauliflower florets, cut up sweet potatoes, broth and bring to a boil.
  3. Reduce heat to low and simmer for 15 minutes until veggies are tender.
  4. Transfer the veggies and broth to a high-speed blender and purée until smooth.
  5. Return soup to pot, season with garlic powder, salt and pepper.
  6. Serve right away or keep warm until ready to enjoy.


Store leftovers in the refrigerator for up to a week.