Aromatic sweet potato and cauliflower cream soup for a light and satisfying menu

This "dietary sweet potato and cauliflower cream soup" is a vegan option that combines the sweetness of sweet potatoes, the delicate taste of cauliflower, and a rich bouquet of spices. The result is a light yet satisfying soup, suitable for both a weekday menu and a special lunch.

The recipe relies on a balanced combination of vegetables and spices, without animal products, making it suitable for vegans, vegetarians, and everyone looking for healthier options for a warm soup.

Necessary products

To prepare this soup, you will need the following ingredients:

• 1/2 tsp turmeric
• 1 tsp sweet paprika
• 1 tsp ground coriander
• 1 tsp cumin
• 1/3 tsp ground cinnamon
• 75 ml water
• 2 onions
• 3 tbsp oil
• 3 cloves garlic
• 3 sweet potatoes (batatas)
• 1 head of cauliflower about 500 grams
• 3 tomatoes
• 900 ml water
• 500 ml broth (preferably vegetable, but meat broth is also fine; you can dissolve bouillon cubes in water if you do not have homemade broth)
• salt to taste (about 1 tbsp if the broth is unsalted)
• dill or other greens for serving

Preparation method

1. In a small bowl, mix the turmeric, sweet paprika, cumin, coriander, and cinnamon. Pour in 75 ml of warm water and stir until you get a thick aromatic spice paste.

2. Peel and dice the onions. Pour the oil into a pot, heat over medium heat, and add the onion. Cook, stirring occasionally, until it begins to lightly brown and soften.

3. While the onion is sautéing, finely chop the garlic, and peel and set aside the sweet potatoes so they are ready for the next steps.

4. Add the garlic to the onion and cook for about 1 minute to release its aroma. Pour the spice paste into the pot, stir well, and let the mixture simmer for about 5 minutes to allow the spices to bloom.

5. Wash the sweet potatoes and cut them into bite-sized pieces. Add them to the pot, stir, cover with a lid, and let them sauté for about 7 minutes over medium heat.

6. Meanwhile, separate the cauliflower into florets and wash them. Add them to the other ingredients in the pot, stir, and cover again with the lid for another 5–6 minutes.

7. Cut the tomatoes into large pieces and add them to the soup. Pour in the warmed or boiling broth, as well as the warm or boiling water (900 ml). Put the lid on and let it boil for about 20 minutes.

8. Afterward, add salt to taste (if the broth is unsalted, roughly about 1 tbsp of salt), put the lid back on, and let it simmer for another 10–15 minutes. When the sweet potatoes have softened completely, the soup is ready to be pureed.

9. Remove the pot from the heat and puree the contents with an immersion blender until a smooth, velvety texture is achieved. Distribute the finished cream soup into bowls and garnish with "dill or other greens for serving". Serve immediately while warm.

This soup is an excellent choice for people who want to reduce calories without compromising on taste. The combination of "sweet potatoes", "cauliflower", and spices makes for a rich, aromatic, and satisfying bowl, suitable both as a main dish and as part of lighter daily menus.