Savory Cauliflower and Yam Soup

Warm up with a bowl of Savory Cauliflower and Yam Soup, a velvety blend of roasted vegetables, creamy coconut milk, and aromatic spices. This hearty, plant-based recipe showcases the natural sweetness of caramelized cauliflower and yams, perfectly complemented by the smoky depth of cumin and paprika. With just 15 minutes of prep, this roasted vegetable soup is as easy to make as it is nourishing. Perfect for cozy dinners or meal prepping, it’s gluten-free, dairy-free, and bursting with wholesome flavor. Serve it hot, garnished with fresh parsley, for a comforting dish that’s as beautiful as it is delicious.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 head Cauliflower
• 2 medium Yams
• 2 tablespoons Olive oil
• 1 medium Onion
• 4 cloves Garlic
• 5 cups Vegetable broth
• 1 cup Coconut milk
• 1 teaspoon Ground cumin
• 0.5 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the cauliflower into florets and peel and cube the yams into 1-inch pieces.

Step 3

Toss the cauliflower and yams with 1 tablespoon of olive oil and spread them evenly on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized, flipping halfway through.

Step 4

While the vegetables roast, dice the onion and mince the garlic.

Step 5

In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5 minutes until softened.

Step 6

Add the minced garlic, ground cumin, smoked paprika, salt, and black pepper to the pot. Stir for 1-2 minutes until fragrant.

Step 7

Pour in the vegetable broth and bring it to a simmer.

Step 8

Once the cauliflower and yams are done roasting, add them to the pot. Let everything simmer for 10 minutes to blend the flavors.

Step 9

Remove the pot from heat. Use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup in batches to a blender and purée, then return it to the pot.

Step 10

Stir in the coconut milk and heat the soup gently over low heat. Adjust seasoning with additional salt and pepper if needed.

Step 11

Serve hot, garnished with fresh parsley and a drizzle of olive oil, if desired.

Nutrition Facts

Serving size	(2477.6g)

Amount per serving	% Daily Value*
Calories	1340.5

Total Fat 41.8g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 6.5g
Cholesterol 0mg	0%
Sodium 6149.2mg	0%
Total Carbohydrate 217.8g	0%
Dietary Fiber 40.2g	0%
Total Sugars 54.9g
Protein 40.3g	0%

Vitamin D 0IU	0%
Calcium 457.3mg	0%
Iron 12.8mg	0%
Potassium 6962.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.7%

Protein: 11.4%

Carbs: 61.8%