Vegan Sweet Potato, Cauliflower, Mushroom Soup
This Vegan Sweet Potato, Cauliflower, Mushroom Soup is a hearty and nutritious blend of vegetables and spices. It's creamy, flavorful, and perfect for a cozy meal on a chilly day.
Ingredients
- 2 medium sweet potatoes
- 1 small head cauliflower, chopped into florets
- 8 oz mushrooms, sliced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 1/2 cup coconut milk or any non-dairy milk of your choice
- Fresh parsley or chives for garnish optional
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic, sliced mushrooms, and cauliflower florets to the pot. Sautéfor another 5-7 minutes, until the mushrooms release their moisture and start to brown slightly.
- Stir in the sweet potato cubes, ground cumin, smoked paprika, dried thyme, salt, and pepper. Cook for another 2 minutes, allowing the spices to become fragrant.
- Pour in the vegetable broth, ensuring that all the vegetables are submerged. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the sweet potatoes and cauliflower are tender.
- Using an immersion blender or a regular blender, carefully puree the soup until smooth and creamy. If using a regular blender, be sure to blend in batches and allow the soup to cool slightly before blending.
- Return the blended soup to the pot over low heat. Stir in the coconut milk and let it simmer for an additional 5 minutes to heat through.
- Taste and adjust the seasoning with more salt and pepper if needed.
- Serve hot, garnished with fresh parsley or chives if desired.