Cauliflower & Sweet Potato Soup
Total time: 
Serves: 6
  • 1 Tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • ½ tsp dried mustard (optional)
  • 1 medium sweet potato, peeled and diced
  • 6 cups chicken or vegetable stock
  • 1 large head of cauliflower, cut into florets
  • 4 Tbsp cream cheese (I used spreadable Chive & Onion cream cheese)
  • 1 cup shredded Cheddar cheese
  • Optional garnishes: chopped fresh chives, cooked and crumbled bacon, sour cream
  1. Heat oil in large soup pan over medium-high heat. Add onion and a sprinkle of salt and sauté until onion is fragrant and translucent, 3-5 minutes.
  2. Add minced garlic, chopped sweet potato, and dried mustard (if using) and sauté an additional 2-3 minutes, stirring frequently.
  3. Add chicken stock and chopped cauliflower and bring to a boil.
  4. Reduce heat, cover, and simmer for 15-20 minutes, until vegetables are tender.
  5. Remove from heat, add cream cheese, and purée with an immersion blender or in batches in a regular blender. (If you want to keep some chunks, reserve 1 cup of the cooked cauliflower before puréeing the rest of the soup).
  6. Return soup to heat, add Cheddar cheese, and stir until cheese is melted and soup is heated through, 2-3 minutes.
  7. Season with salt and pepper to taste, garnish as desired, and serve.
Recipe by Hidden Ponies at