Sheet Pan Sweet Potato Cauliflower Soup

A yummy way to sneak veggies!

Ever wish you could sneak a garden’s worth of veggies into one meal without a single eye-roll from the kids? Enter Sweet Potato Cauliflower Soup, the superhero of soups! It’s cozy, creamy, and, believe it or not, totally kid-approved.

The best part? This soup doesn’t just bring veggies to the table – it’s packed with them. Sweet potatoes add a natural sweetness that kids love, while cauliflower brings a creamy texture (without any dairy!). The flavors blend together so well, your kids won’t even realize they’re eating something that’s basically pure health in a bowl.

The secret? This soup looks and tastes like comfort food but sneaks in serious nutrients! Sweet potatoes bring vitamin A and fiber, cauliflower sneaks in a load of vitamins, and the spices make it feel like a warm hug in every spoonful.

Serve it up with a sprinkle of herbs, a dash of pumpkin seeds, bacon bits and a drizzle of coconut milk, and watch as your little ones dig in happily. It’s a veggie victory for parents everywhere! Plus, it’s perfect for fall – cozy, healthy, and easy to freeze for those nights when dinner just needs to be done.

So grab your ladle and let’s spoon up some veggie goodness. Here’s the recipe for Sweet Potato Cauliflower Soup:

Ingredients:

• 1 tablespoon olive oil

• 2 whole garlic blooms

• 2 large sweet potatoes (skin ON - rich in fiber, antioxidants and nutrients)

• 1 head cauliflower, chopped into florets

• 4 cups vegetable broth

• 1 cup coconut milk (or any plant-based milk for creaminess)

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• Salt and pepper to taste

• Optional: fresh herbs for garnish (like fresh oregano or thyme)

Instructions:

1. Add the vegetables to a sheet pan and coat with avocado oil, salt and pepper (avocado oil is better than olive oil for high heat cooking methods)

2. Place sheet pan in oven on 400 for 40 minutes.

3. Once cooked, remove form the over and transfer vegetables to a pot.

4. Add the ground cumin, smoked paprika, salt, and pepper. The pour in the vegetable broth.

5. Grab your immersion hand blender (HERE IS MINE) and blend the cooked vegetables in the pot until smooth.

6. Simmer on the stove on low until it has reached your desired temperature.

7. Ladle into a bowl and garnish with ground black pepper, fresh herbs, pumpkin seeds and bacon bits, then drizzle with coconut milk for that rich, creamy texture.

Enjoy this recipe, perfect for sneaking in extra veggies!