Cauliflower and Sweet Potato Soup

If you missed our Instagram Live Cook-along last night, we made this velvety Cauliflower and sweet potato soup. It applauds  uncomplicated midweek cooking that’s every bit as delicious as it easy. A dusting of almond dukkah juxtaposes the creaminess of the soup beautifully.

When cold weather has me craving soul warming sustenance, soups are my go place for wholesome, hearty comfort. They’re also a playground for the inclusion of fresh seasonal produce and pantry staples. The list of ingredients is minimal as is the method, thanks to kitchen workhorse, the multi functional Instant Pot. After the initial sautéing, the lid goes on and you’re handsfree to set out the bowls and gather the family. Simplified midweek cooking doesn’t get much easier.

Cauliflower and Sweet Potato Soup

A smattering of cumin lends a mild earthiness to the soup that’s warming rather than overpowering. When it comes to toppings, there are endless options other than plain croutons. Here, I’ve chosen an almond dukkah to mimic the earthiness of the cumin in the soup, which slants towards the Middle East, my habitual default. Most nuts or seeds are wonderful too. Toasted of course. The minty salsa we made for the Wild rice chicken soup will be excellent too. Greek yoghurt with a sprinkling of sumac offers a tangy and cooing contrast, Rather lovely. As far as bread goes, goat’s cheese bruschetta with a liberal grinding of black pepper is delicious. For homemade cheesy croutons, roughly tear day old sourdough bread into bite size pieces. Drizzle with olive oil and season with a handful of grated Parmesan, half a teaspoon dried oregano, the zest of half a lemon, salt and black pepper. Toast in a 200 C oven for 10-15 minutes or until golden.

How to ensure your Cauliflower and sweet potato soup is deeply flavourful
  • Sauté the onion with a pinch of salt until deeply caramelised, soft and sweet
  • Allow sufficient time when sautéing the vegetables – colour means  flavour
  • Choose a good quality stock – either vegetable or chicken stock, if not making it purely vegetarian
  • A spritz of lemon juice lifts and clarifies flavours – use both the zest and juice
  • Fresh thyme is ideal – be relatively generous here
  • Check the seasoning once blended – adjust with salt, freshly ground black pepper or a spritz of lemon juice

You can watch the Instagram Live cook-along HERE

Cauliflower and Sweet Potato Soup

Cauliflower and Sweet Potato Soup

Serves 6

  • 30ml (2 tablespoons) olive oil
  • 1 brown onion, finely diced
  • 2 cloves garlic, minced
  • 1 large cauliflower, broken into florets
  • 2 white fleshed sweet potatoes, peeled and diced
  • several sprigs fresh thyme or 5ml (1 teaspoon) dried thyme
  • zest of half a lemon
  • 5ml (1 teaspoon) ground cumin
  • 750ml (3 cups) vegetable or chicken stock
  • 250ml (1 cup) full cream milk
  • 15ml (1 tablespoon) lemon juice
  • salt and freshly cracked black pepper
  • 60ml (1/4 cup) fresh cream, to serve
  • almond dukkah, to finish

Set the Instant Pot on the Sauté function.

Melt the butter and olive oil together, then add the onion and sauté until softened, about 5 -6 minutes. Add the cauliflower florets and sweet potato. Scatter over the thyme, lemon zest and cumin. Season lightly with salt and black pepper, then sauté until the vegetables have taken on some colour, about 3 -4 minutes.

Add the stock, then  cover with the lid and seal. Select the Pressure Cook function and set the timer for 15 minutes.

Use the Natural Pressure Release for 10 minutes, then the Steam Release Handle to release the remaining steam. Add the milk and lemon juice. Transfer the soup to a blender and blitz until smooth. Return to the Instant Pot and heat through.

Serve with a swirl of cream or Greek yoghurt and dukkah to finish.

I use this Pistachio, almond and black sesame dukkah recipe from my cookbook. 

Pistachio and black sesame Dukkah




6 Comments. Leave new

  • owweee i luv it!

  • Dianne Bibby
    5 August 2021 5:44 pm

    Thanks Thembi!

  • Loved your soup recipe -thank you Di! Delicious and hearty soul food indeed. I left out the cumin as we can’t tolerate spices but I did add Za’tar for flavour. I made a dukkah of pinenuts, black sesame and almonds -it was simply wonderful. Thank you once again for a soup that will now become a firm favourite in my repertoire. Best wishes, Tricia

  • Dianne Bibby
    6 August 2021 11:03 am

    Hi Tricia. I’m so delighted you loved it. That’s the beauty of home cooking – melding it to suit a personal palate. The dukkah sounds so fabulous, especially with the pine nuts. Take care until next time. Much love D

  • Lindy Mostert
    8 August 2021 7:31 pm

    I made your lovely soup this evening, Di. My ‘white’ sweet potatoes were actually the orange ones but worked well and it’s delicious. I used an old-fashioned pressure cooker to cook it. My dukkah has a pecan nut base as I have plenty if them – it did the trick. Yum!
    Thanks for all the tips.
    Best regards
    Lindy, Zimbabwe

  • Dianne Bibby
    13 August 2021 4:28 pm

    Hello Lindy. So excited to know the soup is traveling across the border! I remember my mother cooking with hers. That bobbing little pressure gauge made me awfully anxious, but it got dinner on the table in record time. Pecans sound fabulous. I think any nut will be happy to fill in. So lovely to hear from you. Take care. D x

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